One of my all time favorite salads is a Greek salad from a Mediterranean restaurant. Even though it is as simple as can be, tomatoes, cucumbers, lettuce, fetta and a good dressing, it is so fresh and delicous I cannot stop eating it. This chopped Greek salad is inspired by that. Simple ingredients, easy to make, and very flavorufl.
Key Ingredients & Substitutions:
- Romaine Lettuce – The crisp, sturdy base that holds up to hearty toppings and bold dressing. Iceberg or chopped butter lettuce work too.
- Parsley – Adds a fresh brightness that lifts the whole salad. Fresh mint or basil are good swaps.
- Cucumber – Brings cool crunch and lightness. Persian cucumbers or English cucumber work just as well.
- Greek Olives – Deliver briny, rich flavor that’s essential to the Greek salad. Kalamata olives are a great choice here.
- Red Onion – I like this for a crunch, omit or use pickled red onions as a substitute here.
- Grape Tomatoes – These are my favorite tomatoes for their sweet flavor.. Cherry tomatoes or chopped Roma tomatoes are perfect substitutes.
- Pepperoncini – Adds a mild tangy heat that gives the salad its kick. Banana peppers are a great swap.
- Feta Cheese – You cant have a Greek salad without feta!. Goat cheese works if feta isn’t available.
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Chopped Greek Salad
Prep Time: 25 minutes
Cook Time:0 Hours
Total Time: 25 minutes
Serves: 4-6
Ingredients:
- 5 cups romaine lettuce, chopped
- ½ cup parsley, chopped
- ½ cup cucumber, diced
- ½ cup greek olives, pitted and chopped
- ½ cup red onion, chopped
- ½ cup grape tomatoes, chopped
- ½ cup pepperoncini, chopped
- ½ cup feta cheese, crumbled
Greek Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice
- 3 garlic cloves, minced
- 1 Tbsp oregano dried
- 1 Tbsp dijon mustard
- 2 tsp honey
- Salt to taste
- ¼ tsp pepper
- 1.5 cups avocado oil
Preparation:
STEP 1.
Add the lettuce, parsley, cucumber, olives, red onion, grape tomatoes, pepperoncini, and feta cheese to a large mixing bowl.
STEP 2.
Make the dressing. Use a blender to blend together the red wine vinegar, lemon juice, garlic cloves, oregano, mustard, honey and salt and pepper. While blending, slowly blend in the avocado oil until desired thickness is reached. You may not use all of the oil, just go until it is thick and cream. Taste for seasoning and adjust as needed.
STEP 3.
Dress the salad. You may not use all the dressing, so mix in until desired dressing is reached.
STEP 4.
Serve and enjoy!
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