Use A Spoon Chopped Salad Recipe

Cooking Directions

• STEP 1.Start by preparing the vegetables. Wash and chop cucumbers, tomatoes, bell peppers, and red onions into small, bite-sized pieces.
• STEP 2.In a large bowl, combine the chopped vegetables and toss them together.
• STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, salt, pepper, and your choice of herbs, such as basil or parsley.
• STEP 4.Pour the dressing over the chopped vegetables and toss well to coat.
• STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 6.Serve the Spoon Chopped Salad as a side dish or as a light lunch. It pairs well with grilled chicken or fish.
• STEP 7.If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• STEP 8.Before serving leftovers, give the salad a quick toss to redistribute the dressing and flavors.

Cooking Tips

• Feel free to customize the salad by adding other vegetables like carrots, radishes, or avocado.
• For added protein, you can include some cooked chickpeas or grilled shrimp.
• To make the salad more filling, you can add cooked quinoa or couscous.

Storage and Serving

• This salad is best served fresh, but you can store leftovers in the refrigerator for up to 2 days.
• If you're making the salad ahead of time, keep the dressing separate and toss it with the vegetables just before serving.
• Garnish the salad with some fresh herbs or crumbled feta cheese for an extra burst of flavor.