Greek Chopped Salad Recipes

CHOPPED GREEK SALAD

Steps:

• Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

CHOPPED GREEK SALAD

Steps:

• 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).

CHOPPED GREEK SALAD

Steps:

• In a large bowl, whisk together lemon juice and oil. Season with salt and pepper. Add lettuce, tomatoes, cucumber, bell pepper, red onion (if using), and olives and toss well to combine. Gently fold in feta.

GREEK CHOPPED SALAD

Steps:

• Combine cucumber, tomatoes, onion, pepper, and olives in a leak-proof container or zip-lock baggie. Add dressing, oregano, and pepper to taste; shake to combine. Marinate at least 20 minutes (may be made up to 12 hours ahead).
• Divide chopped lettuce among 4 salad bowls or plates.
• Top with equal portions of the marinated vegetables.
• Divide the avocado into four portions and sprinkle over the salad.
• Sprinkle Feta cheese to taste over all.
• Add more dressing to taste, if desired.