Summer Chopped Salad

I think that if there was one thing I could make and eat until the end of time, it would be salad. Yes, if given the chance I will have a salad at each and every meal. I love them so much I think it is quite possible I was a rabbit in a past life! All the ingredients chopped and ready.

Why do I love them so? I am not quite sure. Although let me clarify - I am not talking about a romaine lettuce salad at every meal. I tend to cook with the season, no matter what the season is, you can always match up what is fresh and ripe brilliantly in a salad! But the fun is in how you prepare and serve it together.

Salad plated and awaiting it's dressing.

The other day, with the heat of summer a salad was second nature. But I thought to myself…Chop! Chop it all! A chopped salad! Yes!!! A chopped salad is fun, festive, pretty to look at, and satisfyingly refreshing from your average tossed salad. So I gathered what I had picked up from the farmers market. I chopped them all and had each item organized for plating. To keep things cool and refreshing I whipped up a dill yogurt dressing to tie it together. On platting I lined up all the ingredients in neat rows, not plating two like colors next to each other; you'll impress whomever you are sharing it with. Even if it is just for you, impress yourself! Treat yourself because you deserve a great and tasty salad like this one. Not to mention it is too perfect on those muggy summer nights!

Yougurt Dill Dressing over the Summer Chopped Salad and ready to be enjoyed!

Summer Chopped Salad (serves 4)  

1/2 bunch arugula, dried and washed well

1 can (15 oz) garbanzo beans, rinsed and drained

1 carrot, peeled and chopped small

1/2 - 1/4 cucumber, sliced

1/2 cup of quinoa, cooked

1/2 red bell pepper, diced

2/3 cup feta, crumbled

3 green onions, trimmed and chopped small

1/2 cup greek yogurt

1/4 cup olive oil

3 tbsp sherry vinegar

1/4 cup fresh dill, minced

sea salt and fresh black pepper to taste

First, as you get all your ingredients together place them on separate plates and bowls as needed. set them up on your work space in order for your plating to go smoothly.

Next, in a bowl place your olive oil, yogurt,dill, and vinegar and whisk it all together. Season it with sea salt and fresh black pepper to taste and refrigerate until needed.

Finally, line up your plates and center your arugula in a row in the center of each. Follow with the garbanzos, and other veggies as you like. End each plate with the feta on one end and the green onions on the opposite.  Serve with your yogurt dressing to be spooned over. Mix as you enjoy it all!