This Mediterranean salad kit contains organic soybean oil in the dressing and organic sunflower oil in the flatbread strips - both inflammatory seed oils that should be avoided. Our DIY version replaces these with extra virgin olive oil and butter, creating a completely seed oil-free salad with cleaner ingredients and better nutritional value.
Based on: Mediterranean Crunch Chopped Kit
· Makes approximately 24 servings
· Serving: 1 cup (100g) complete salad with dressing and toppings
Why This Recipe is Seed Oil Free
Commercial Mediterranean Crunch Chopped Kit from Taylor Farms often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Mediterranean Crunch Chopped Kit may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Mediterranean herb flavor in dressing and flatbread
Redmond Real Salt
8g (about 1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances all flavors and seasons flatbread dough
Organic black pepper
2g (1 teaspoon ground) · Simply Organic Black Pepper
Adds mild heat and complexity to dressing
Organic xanthan gum
1g (1/4 teaspoon) · Bob's Red Mill Organic Xanthan Gum
Stabilizes dressing emulsion naturally
Instructions
Step 1. Prepare the herb flatbread strips first since they need time to bake and cool. Preheat your oven to 400°F (200°C). In a medium bowl, whisk together 200g organic wheat flour, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 tablespoon dried basil until evenly distributed. The dry mixing is crucial - any clumps of seasoning will create uneven flavor.
Step 2. Melt 60g grass-fed butter and let cool slightly, then whisk in 60ml (4 tablespoons) extra virgin olive oil and 60ml (1/4 cup) room temperature water until smooth. Pour this fat mixture into the flour mixture and stir with a wooden spoon until it forms a cohesive but slightly sticky dough. If too dry, add water 1 tablespoon at a time. The dough should hold together when pressed but not be wet.
Step 3. Turn the dough onto a lightly floured surface and roll it as thin as possible - aim for 1/8 inch thickness or thinner. The thinner you roll, the crispier your strips will be. Using a sharp knife or pizza cutter, cut into strips about 1/2 inch wide and 2-3 inches long. Transfer strips to a parchment-lined baking sheet, leaving space between each piece.
Step 4. Brush the strips lightly with remaining olive oil and sprinkle with a pinch more salt. Bake for 12-15 minutes until golden brown and crispy, rotating the pan halfway through. They should sound hollow when tapped. Remove and let cool completely on the pan - they'll continue crisping as they cool. Store in an airtight container for up to 1 week.
Step 5. While flatbread cools, prepare the vegetables. Wash and thoroughly dry all greens using a salad spinner - any excess water will dilute your dressing. Chop romaine into 1-inch pieces, tear frisee into bite-sized pieces, and finely chop broccoli and cauliflower florets into pieces no larger than 1/2 inch. Shred red cabbage thinly and julienne carrot into matchsticks.
Step 6. Make the seed oil-free balsamic dressing by combining 80ml balsamic vinegar, 60ml extra virgin olive oil, 24g cane sugar, 1 teaspoon garlic powder, 1 tablespoon dried basil, 1/2 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon xanthan gum in a jar with tight-fitting lid. The xanthan gum is essential for emulsion - without it, the dressing separates quickly.
Step 7. Seal the jar and shake vigorously for 60 seconds until the mixture becomes thick and creamy. The xanthan gum needs aggressive agitation to hydrate properly. Taste and adjust seasoning - add more salt if needed, more sugar if too acidic, or more vinegar if too oily. The dressing should coat the back of a spoon lightly. Store refrigerated for up to 2 weeks, shaking well before each use.
Step 8. To assemble individual serving portions, combine 70g mixed greens (romaine, frisee, broccoli, cauliflower, cabbage, carrot) in a container or bag. Add 10g (about 1 tablespoon) crumbled feta cheese and 15g (about 8-10 pieces) herb flatbread strips. Package dressing separately - provide 2 tablespoons (30ml) per serving. Instruct users to add dressing just before eating and toss gently to coat. Assembled salads without dressing keep 3-4 days refrigerated.
Storage
Store prepared vegetables in airtight containers in refrigerator for up to 4 days. Keep flatbread strips in sealed container at room temperature for up to 1 week. Store dressing refrigerated for up to 2 weeks, shaking well before use. Assemble complete salads only when ready to eat.
Cost Comparison
Cost per serving (homemade)$0.77
Cost per serving (store-bought)$1.25
Savings38%
Higher upfront investment due to purchasing quality organic ingredients in larger quantities, but significant per-serving savings. The bulk organic ingredients will make multiple batches, bringing actual cost per serving down further over time.