Greek Chopped Salad

We blog about this recipe here.

Greek Chopped Salad

All of the chopped veggies can be prepared a day ahead of time and refrigerated – without the dressing added – until the next day.  The dressing can be done well ahead of time too.

  • 1 English cucumber or several Persian cucumbers, peeled, seeded, and diced
  • 2 large tomatoes, diced or around 16 cherry tomatoes, halved (please be sure these are not flavorless tomatoes!  Don’t use them, if you can’t find good ones)
  • 1 red bell pepper, diced
  • 2 stalks celery, chopped
  • 3 scallions, finely sliced
  • 2 tablespoons minced fresh parsley
  • 16 black Kalamata olives, pitted and sliced
  • 1 can drained and rinsed chickpeas, (optional)
  • chopped romaine lettuce leaves – or any kind of mixed greens
  • 1/2 c crumbled or grated feta cheese (optional)

Dressing

  • 5 T lemon juice
  • 1 clove garlic, minced
  • 2 tsp salt
  • 2 tsp maple syrup (or sugar)
  • 1 tsp dried oregano
  • 6 T olive oil

Combine the cucumbers, tomatoes, bell peppers, celery, scallions, parsley, olives, and chickpeas – if you’re using them – in a large bowl.

Mix the dressing ingredients, whisking in the oil last.

Add the dressing gradually to the vegetable mix, tasting to get it just right.  This can be done up to 30 minutes before serving.

When you’re ready to serve, line a salad bowl with the lettuce or greens, add a touch of the dressing to them, then top them with the dressed veggies.  You can top that with the feta cheese or pass it at the table.

This salad will also make a great stuffing for pita bread. Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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