Chopped Greek Salad
This Chopped Greek Salad is my go-to summer salad with fresh romaine, crisp veggies, and a tangy red wine dressing. It's light, flavorful, and stays crisp for hours.
Servings: 6
Ingredients
For the Salad:
- 2 cups romaine lettuce, chopped
- 1 large cucumber, peeled/seeded, and chopped
- 2 medium tomatoes, seeded and chopped
- ½ cup red onion, chopped
- ¼ cup pepperoncini peppers, chopped
- ¼ cup sliced olives, your favorite variety
- ¼ cup parsley, freshly chopped
- ¼ cup feta cheese, crumbled
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Whisk together all dressing ingredients in a small bowl. Cover and chill until ready to use.
- Toss together all salad ingredients except feta cheese. Toss gently with desired amount of your prepared dressing. Cover and chill up to 2 hours. Sprinkle with feta cheese and serve.
Notes
- Pre-crumbled feta cheese can sometimes be dry and lacking in flavor. Opt for block feta and crumble it yourself for a creamier texture and a more authentic Greek salad.
- Dressing can be made several days ahead of time. Be sure to whisk/mix it up again right before use.
- Want to keep your salad fresh and crunchy? Add the dressing right before serving. This will prevent your lettuce from wilting and your cucumbers from getting soggy.
- This recipe is part of our Mediterranean Recipes Collection.
- This salad is great served as a side or by itself, but you can also turn it into a full meal by topping it with some Juicy and Tender Grilled Chicken Breast or 10-Minute Garlic Shrimp.
Nutrition (per serving)
Calories: 113kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 748mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2019IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg