Chopped Greek Salad
This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that’s a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.
Ingreadient
- 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
- 1 pint cherry tomatoes, quartered
- 1 medium cucumber (about 8 ounces), seeded and chopped
- 1 yellow or orange bell pepper
- ½ medium red onion, chopped (about 1 cup)
- ½ cup chopped fresh parsley
- ½ cup pitted and halved Kalamata olives
- 6 ounces feta cheese, sliced into ¼” cubes (about 1 ¼ cups)
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 medium cloves garlic, pressed or minced
- 1 teaspoon dried oregano
- 1 teaspoon honey or maple syrup
- ½ teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes, for heat (optional)
Direction
- In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
- To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you’d like a more tangy dressing, or more honey for a more tame dressing.
- If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
