Mediterranean Chopped Salad Pressure Cooker Recipe
Easy Mediterranean chopped salad with romaine, chickpeas, tomatoes, cucumbers, feta, olives, and a simple lemon dressing. Perfect for a quick and fresh meal.
Equipment
- 1 Mixing bowl Large
- 1 Cutting Board
- 1 Knife
Ingredients
Salad Ingredients
- 2 heads Romaine lettuce chopped, about 6 cups
- 1 pint Grape tomatoes quartered
- 1 cup Persian cucumbers chopped
- 15 ounce can Chickpeas drained and rinsed
- ¼ cup Red onions finely chopped
- ¼ cup Kalamata olives pitted, sliced
- ¼ cup Feta cheese crumbled
- 1 tablespoon Parsley chopped fresh
- ¼ cup Olive oil good quality
- 3 tablespoons Lemon juice
- 2 teaspoons Dijon mustard
- 1 clove Garlic pressed
- ½ teaspoon Oregano
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
Instructions
- First you wash your hands and get all ingredients ready. Chop the romaine, quarter the tomatoes, chop the cucumbers, and prepare your onions and olives in their own bowls.
- Drain and rinse the chickpeas real good. Nothing worse than a bitter canned bean taste.
- In a big bowl, toss together the romaine, tomatoes, cucumbers, chickpeas, red onions, olives, feta, and parsley. This makes the salad base.
- In a small bowl or cup, whisk the olive oil, lemon juice, Dijon mustard, pressed garlic, oregano, salt, and pepper until it emulsifies nicely.
- Add this dressing over the salad just before you serve or right after the pressure cooker finishes steaming. Toss gently so it all evenly coats.
- If you want to use your pressure cooker for this step somehow, set it up on saute mode with the sealing ring tight and just warm the dressing slightly before pouring it in. This helps flavor meld but be careful not to cook it.
- Serve right away for the best crunch and freshness or keep the dressing separate and toss at the table. Enjoy the burst of Mediterranean flavors fresh and lively.
Notes
My Top Tip: You can make the dressing up to 1 week in advance and double or triple the recipe to have it on hand for other salads or even as a marinade. Storage: It’s best to store salad that has not been dressed. Store any leftovers in an airtight container. Undressed, the salad will last about 3-4 days in the fridge.