Chopped Greek salad – A combination of fresh, colorful vegetables, feta and tossed in a simple Greek vinaigrette dressing
This salad is so easy to make, it just requires tossing together some simply chopped fresh vegetables. Use this recipe as an inspiration to develop your favorite Greek salad. Try tossing in some chick peas, pepperoncini or peppadew peppers. I’ve even tossed in prosciutto and toasted pita croutons. Pickled red onions were used in this version because they add a tasty punch of flavor. Sliced red onions could be substituted.
Making vinaigrette is so easy. Combine all the ingredients in a glass jar and shake to mix well. Mustard in vinaigrette acts an emulsifying agent and helps the vinegar and oil stay combined. I prefer Dijon mustard because of the mild flavor. A lot of vinaigrette recipes will call for 3 parts oil to 1 part vinegar. Since I like vinaigrette a little more tangy, I use 2 parts oil to 1 part vinegar.
- 1 head romaine lettuce, sliced in ½ inch slices
- 1 medium tomato, diced or cut into wedges, may substitute a handful of cherry tomatoes, halved
- ½ English cucumber, quartered and cut into ½ inch pieces
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ cup pickled red onions, may substitute ¼ cup diced red onions
- ½ cup kalamata olives
- ½ cup feta cheese, crumbled
- ½ cup good quality olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- salt & pepper to taste
- Combine all the ingredients for the salad except the feta in a large bowl.
- Combine all the ingredients for the dressing in a jar and shake to mix
- Pour dressing over salad and toss to coat. Top with feta and gently mix into salad.