Ultimate Greek Chopped Salad Vegan Gluten Free Food

CHOPPED GREEK SALAD

Chopped Greek Salad image

This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 16

Ingredients

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4" cubes (about 1 1/4 cups)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

Steps:

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 and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
If you'll 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, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg

CHOPPED GREEK SALAD

Chopped Greek Salad image

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 cups chopped romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium tomato, chopped
1/3 cup sliced Greek olives
1/3 cup crumbled feta cheese
1/4 cup finely chopped pepperoncini
DRESSING:
2 tablespoons minced fresh basil
2 tablespoons pepperoncini juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

THE ULTIMATE GREEK SALAD

The Ultimate Greek Salad image

This is the most delicious salad - fresh and wonderful-tasting. FYI, lettuce can very much be a part of any greek salad - if you want it to. We like lettuce in my family and I often add it. It would not be 'authentic' in a Horiatiki (village) salad, but who cares?

Provided by evelynathens

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (Mediterranean is best)
1 head lettuce, torn into bite-size pieces ((I use Romaine)
3 large plum tomatoes, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped (the long, thin, almost seedless ones)
1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
1 small green pepper, cut into thin rings
3/4 cup kalamata olive
3/4 cup crumbled feta cheese

Steps:

Whisk dressing ingredients together until blended.
Season to taste.
Drain onion from ice water and pat dry with paper towels.
Combine all salad ingredients, except cheese, in large bowl.
Toss with dressing.
Sprinkle cheese over and serve.

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Ultimate Greek Chopped Salad Vegan Gluten Free Food

CHOPPED GREEK SALAD

CHOPPED GREEK SALAD

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

THE ULTIMATE GREEK SALAD

This is the most delicious salad - fresh and wonderful-tasting. FYI, lettuce can very much be a part of any greek salad - if you want it to. We like lettuce in my family and I often add it. It would not be 'authentic' in a Horiatiki (village) salad, but who cares?

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