Chopped Greek Salad
Total Time
30 minutes
Prep Time
30 minutes
Cook Time
0 minutes
Rating
4.8 out of 5 stars
(31)
Ingredients
8 salads
- 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)
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Preparation
Chef’s notes
*Romaine note:
If you want to make this salad in a hurry, just buy two bags (5 ounces each) of chopped romaine, and chop it into even smaller, bite-sized pieces.
Make it dairy free:
Omit the feta cheese! To make up for feta’s salty punch, you might want to add some extra olives or some sliced pepperoncini peppers.
Make it vegan:
Omit the feta (see notes above). To make the dressing vegan, use maple syrup instead of honey (or skip the sweetener altogether).
Change it up:
To make this salad more of a complete meal, add chickpeas (1 can, rinsed and drained, or 1 ½ cups cooked chickpeas).