Mediterranean Chopped Salad

1. 1

   To make the vinaigrette, combine the lemon zest and juice, oregano, mustard, Parmesan, salt, pepper, and olive oil in a jar, cover tightly, and shake vigorously until emulsified.

2. 2

   Alternatively, whisk together all of the ingredients in a bowl until emulsified.

3. 3

   Taste and adjust the seasoning.

4. 4

   Set aside.

5. 5

   (The dressing can be made up to 1 week in advance and stored in a tightly covered jar in the refrigerator.

6. 6

   ).

7. 7

   Place the arugula in a large serving bowl.

8. 8

   In a second large bowl, combine the tomatoes, bell peppers, cucumber, onion, and mozzarella and toss gently to mix.

9. 9

   Pour about 3/4 cup (6 fl oz / 180 ml) of the vinaigrette over the vegetable mixture and toss gently again to coat thoroughly.

10. 10

    Taste and add a little more vinaigrette, if needed.

11. 11

    Add the vegetable mixture to the serving bowl with the arugula, toss gently to combine, and serve.

* Per serving · 4 servings · Values may vary.