Discover More from Yumna Jawad

See the full recipe at Feel Good Foodie

A crisp, tangy, and refreshing chopped salad packed with cucumbers, tomatoes, feta, and olives—straight from Yumna Jawad’s kitchen at Feel Good Foodie. Perfect for meal prep, potlucks, or any day you want something bold and bright.

• Ingredients:

  0.5x

  1x

  2x

  4x

   

  •   1 English cucumber, chopped
  •   1 pint cherry tomatoes, halved
  •   1 green bell pepper, chopped
  •   0.5 small red onion, chopped
  •   0.5 cup chopped fresh parsley
  •   0.5 cup crumbled feta cheese
  •   Juice of 1 lemon
  •   2 tablespoons extra-virgin olive oil
  •   1 teaspoon dried oregano
  •   Salt and black pepper to taste

Instructions

1. In a large bowl, combine chopped cucumber, cherry tomatoes, bell pepper, red onion, parsley, feta, and olives.
2. In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld even more.
5. This salad holds up beautifully for 2–3 days in the fridge, making it a perfect prep-ahead dish.

Tips for Success

• Use a sharp knife to ensure your veggies are finely chopped and uniform—it enhances flavor in every bite.
• Want protein? Add chickpeas, grilled chicken, or quinoa for a heartier bowl.
• Fresh herbs matter! Parsley adds brightness—don’t skip it.
• Feta block > pre-crumbled: for richer texture and creamier bites.
• For a low-sodium version, rinse olives and use less feta.

This Mediterranean Chopped Salad is fresh, flavorful, and endlessly versatile—just like everything Yumna shares on Feel Good Foodie.