Mediterranean Chopped Salad with Roasted Red Pepper Dressing

For the Roasted Red Pepper Dressing:

  • 2 large roasted, peeled and seeded red bell peppers (if using jarred, drain well)
  • 2 cloves garlic, smashed
  • 1 teaspoon honey
  • ¼ cup balsamic vinegar
  • 1/3 cup olive oil
  • Salt and pepper, to taste

For the Salad:

  • 2 hearts of romaine, chopped
  • 2 cups chopped green cabbage
  • 1 red onion, diced
  • 2 cups halved cherry tomatoes
  • 1 cup halved green olives
  • One 8-ounce ball of mozzarella, diced
  • One 15-ounce can chickpeas, rinsed


Serves: 4 to 6


For the dressing, blend the ingredients in a high-speed blender until smooth.  

For the salad, combine the ingredients in a large salad bowl. Drizzle with the dressing and serve.