This Veggie-Packed Chopped Salad with Feta and Herbs is so flavorful, bright, and fresh it’s like a spring in a salad bowl! With spring and warmer weather comes salad season, and there’s nothing I crave more than this refreshing salad. It is bursting with texture and flavor yet so easy and quick to assemble.
This recipe is perfect for a light brunch or dinner salad. You can even prepare it in advance and leave in the fridge for a couple of days. In this case, add the salt and lemon juice just before serving.
To make the Veggie-Packed Chopped Salad with Feta and Herbs, you will need the following ingredients:
Preheat the oven to 350 °F. On a rimmed baking sheet or in an ovenproof skillet, spread ½ a cup pumpkin seeds in an even layer and toast for 7-10 minutes or until golden-brown. Set aside and let cool.
Chop celery leaves and small dice 5 celery stalks, place in a large salad bowl and add each of the following ingredients. Small dice 4 Persian cucumbers. Small dice 1 fennel bulb and chop fronds. Slice 2 scallions. Chop ½ cup parsley leaves and tender stems. Zest and juice 1 lemon.
Add in 3 ounces crumbled feta cheese and toasted pumpkin seeds.
Season the salad with 1 teaspoon Aleppo pepper and 1 teaspoon kosher salt.
Toss salad before serving and enjoy!
Put a little spring in your salad and make this fresh Veggie-Packed Chopped Salad with Feta and Herbs! If you tried this recipe, let us know. Leave a note, rate it, and don’t forget to tag a photo #cookmerecipes on Instagram so we can see.
