Chopped Greek Salad
Treat yourself to a delicious chopped Greek salad! It's quick and easy to assemble and can be served as a side or main course.
Servings (Adjustable):
Calories: 388kcal
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Ingredients
Dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried oregano
- ⅛ teaspoon sea salt
- 1/16 teaspoon freshly ground black pepper
Salad:
- 3 cups chopped romaine lettuce
- ½ medium cucumber peeled and chopped
- 8 cherry tomatoes cut in half
- 1 small green bell pepper stemmed, seeded, and chopped
- 2 ounces feta cheese cubed or crumbled
- 8 Kalamata olives pitted
- 2 pepperoncini optional
Instructions
- In a small bowl or mason jar, combine the olive oil, vinegar, oregano, salt, and pepper.
- Divide the romaine into two bowls. Arrange the cucumbers, tomatoes, bell pepper, feta cheese, and olives onto each salad. Top with the pepperoncini (if using).
- Dress each salad with half the dressing to serve.
Notes
Always use fresh vegetables when preparing this salad. The flavors will be enhanced with fresher produce, while canned or frozen vegetables tend to lack that zest and crunch.
Make sure to dice or chop hard vegetables such as onions or bell peppers into small pieces, so they mix well with the rest of the salad.
Properly season your Greek chopped salad for maximum flavor. Add salt and pepper at a minimum to bring out all the flavors from each ingredient.
Nutrition
Calories: 388kcal | Carbohydrates: 10g | Protein: 6g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 25mg | Sodium: 736mg | Potassium: 503mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6840IU | Vitamin C: 52mg | Calcium: 196mg | Iron: 2mg
Equipment
bowls
