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.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Vegetarian
Servings (Adjustable): 2
Calories: 388kcal
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Ingredients
Dressing:
4tablespoonsextra-virgin olive oil
2tablespoonsred wine vinegar
¼teaspoondried oregano
⅛teaspoonsea salt
1/16teaspoonfreshly ground black pepper
Salad:
3cupschopped romaine lettuce
½mediumcucumberpeeled and chopped
8cherry tomatoescut in half
1small green bell pepperstemmed, seeded, and chopped
2ouncesfeta cheesecubed or crumbled
8Kalamata olivespitted
2pepperoncinioptional
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.