Chopped Greek Salad
Chopped Greek Salad could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. One portion of this dish contains roughly 5g of protein, 20g of fat, and a total of 239 calories. This recipe serves 8 and costs $2.54 per serving. Many people made this recipe, and 245 would say it hit the spot. It works well as a Mediterranean side dish. This recipe from Cookie and Kate requires red onion, maple syrup, vinaigrette, and salt. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. Try Chopped Greek Salad, Chopped Greek Salad, and Chopped Greek Salad for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
6 ounces feta cheese, sliced into ¼” cubes (about 1 ¼ cups)
½ cup chopped fresh parsley
2 medium cloves garlic, pressed or minced
½ cup pitted and halved Kalamata olives
1 teaspoon honey or maple syrup
½ cup extra-virgin olive oil
1 yellow or orange bell pepper
2 teaspoons dried oregano
½ medium red onion, chopped (about 1 cup)
¼ cup red wine vinegar
10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
Greek Salad
½ teaspoon salt, more to taste
Greek vinaigrette
Equipment:
bowl
measuring cup
whisk
microwave
Cooking instruction summary:
Instructions 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 or OXOs Twist & Pour Dressing Mixer. Whisk (or twist) until blended. Taste, and add more vinegar if youd like a more tangy dressing, or more honey for a more tame dressing. If youll 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, dont worry, thats normaljust let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
Step by step:
1. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
2. To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup or OXOs Twist &
3. Pour Dressing
4. Mixer.
5. Whisk (or twist) until blended. Taste, and add more vinegar if youd like a more tangy dressing, or more honey for a more tame dressing.
6. If youll 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.
7. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, dont worry, thats normaljust let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
Nutrition Information:
covered percent of daily need
