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Chopped Greek Salad

Chopped Greek Salad

A refreshing and vibrant chopped Greek salad featuring a uniform mix of crisp vegetables, briny olives, and tangy feta cheese, perfect for potlucks, weeknight dinners, and gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 large head romaine lettuce, chopped
  • 2 medium cucumbers, diced
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, finely diced
  • 1 large bell pepper, diced
  • 1 cup Kalamata olives, halved
  • 8 oz feta cheese, crumbled
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method
 

  1. Wash all vegetables thoroughly and pat them dry completely.
  2. Chop the romaine lettuce into bite-sized pieces and place in a large mixing bowl.
  3. Dice the cucumbers into small, even cubes and add to the bowl.
  4. Halve the cherry tomatoes and add them to the bowl.
  5. Finely dice the red onion and soak in cold water for 10 minutes, then drain and add to the bowl.
  6. Dice the bell pepper into small pieces and add to the bowl.
  7. Halve the Kalamata olives and add them along with the crumbled feta cheese.
  8. Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, minced garlic, and oregano. Season with salt and pepper.
  9. Pour the dressing over the salad just before serving and toss everything together thoroughly.
  10. Taste and adjust seasonings as needed, then serve immediately.

Notes

For best results, dress the salad right before serving to prevent wilting. Store components separately if preparing ahead.