Greek Chopped Salad with Feta and Olives

• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup pitted Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, and olives.
2. 2 In a small bowl, whisk together the olive oil, red wine vinegar, and dried oregano. Season with salt and pepper.
3. 3 Pour the dressing over the salad and toss to coat evenly.
4. 4 Sprinkle with feta cheese and fresh parsley.
5. 5 Serve immediately, enjoying the fresh and tangy flavors.

Equipment

• Large bowl
• Whisk

Variations

• Add grilled shrimp or chicken for a heartier option.
• Use a lemon vinaigrette for a lighter dressing.

Substitutions

• Substitute feta with goat cheese if preferred.
• Use grape tomatoes if cherry tomatoes are unavailable.

Pairings

• Grilled chicken
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra crunch, add some toasted pine nuts or chopped bell peppers.
• Keep feta separate if serving later to prevent it from getting soggy.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the vegetables and cheese.

Serving Suggestions

• Serve alongside grilled chicken or falafel for a complete meal.
• Pair with warm pita bread for a delightful experience.

FAQ