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Mediterranean Chopped Salad with Roasted Red Pepper Dressing

Mediterranean Chopped Salad excerpted from Big Bites by Kat Ashmore.

Mediterranean Chopped Salad excerpted from Big Bites by Kat Ashmore.

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

Kat Ashmore
Course Dinner, Lunch
Cuisine Mediterranean
Servings 6 -8 servings


For roasted red pepper dressing:

  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 large or 2 small garlic cloves, smashed
  • 1 teaspoon honey
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • Pinch of kosher salt
  • Pinch of freshly cracked black pepper

For salad:

  • 2 romaine hearts, chopped
  • 2 cups chopped cabbage
  • 1 medium red onion, diced
  • 2 cups cherry tomatoes, halved
  • 1 cup green olives, pitted and sliced (preferably Castelvetrano)
  • 1 (8-ounce) ball fresh mozzarella, diced
  • 1 (15-ounce) can chickpeas, rinsed
  • Black pepper


To make the roasted red pepper dressing:

  • In a high-speed blender, combine the red peppers, garlic, honey, balsamic vinegar, olive oil, salt, and pepper. Blend for 20 to 30 seconds until very smooth, scraping down the blender as needed to incorporate. The dressing will look brown at first, then turns a bright orange-red as the peppers liquefy. Set aside.

To make the salad:

  • Combine the romaine, cabbage, onion, tomatoes, olives, mozzarella, and chickpeas in a large serving bowl and then drizzle with the dressing. Toss, finish with a few cracks of pepper, and serve.


Big Bites by Kat Ashmore (© 2024). Photographs by Christine Han. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC.Recipe reprinted with permission from Big Bites by Kat Ashmore (Rodale Books, 2024). Photography by Christine Han.
Keyword Big Bites, Cabbage, chickpeas, Green olives, Honey, Kat Ashmore, Mozzarella, Red onion, Romaine, Salad

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