Basil and Feta Chopped Salad
Inspired by techniques from America's Test Kitchen.
Grape tomatoes and cucumber sit in a shallot vinaigrette until they turn glossy and juicy, then romaine, feta and torn basil are tossed in at the last minute so the lettuce stays crisp. Letting the dense vegetables marinate first and adding the leaves last keeps every part of the bowl at its best texture.
Always check the labels of the products you use.
Method
- 1
Dress the tomatoes and cucumber. Whisk the olive oil, vinegar, shallot, 3 g salt and 1/2 teaspoon pepper together in a large bowl. Add the tomatoes and cucumber and toss gently to coat in the dressing. Let the mixture sit for 10 minutes.
- 2
Add the lettuce and finish. Add the lettuce, feta, basil, 1.5 g salt and 1/4 teaspoon pepper to the tomato mixture and toss gently to combine. Season with more salt and pepper to taste, transfer to a platter and serve.
Storage
Best eaten the day it's made, once dressed. Leftovers can be kept in an airtight container in the fridge for up to a day, though the lettuce will wilt and soften.
EU nutrition claims
- Low sugars: 1.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 257 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- large bowl
- whisk
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 239 kcal |
| Protein | 6.2 g |
| Carbohydrate | 10 g |
| of which sugars | 4.1 g |
| of which free sugars | 0 g |
| Fat | 20.3 g |
| of which saturates | 5.7 g |
| Fibre | 3.2 g |
| Salt | 2.05 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
