This Greek Chopped Salad recipe is loaded with fresh cucumbers, tomatoes, bell peppers, and herbs. With a bright, flavorful dressing, it’s a salad you’ll turn to again and again!
Ingredients
for the salad:
3c.halved cherry or grape tomatoesquarter the tomatoes if they are larger
2large English cucumbers or 8 smaller Persian cucumberschopped
1large green bell pepperseeded and diced
1large red bell pepperseeded and diced
1c.diced red onion
1c.pitted and roughly chopped Kalamata olives
½c.chopped fresh mint
⅓c.chopped fresh parsley
⅓c.chopped fresh oregano
1 8-oz.block of fetadiced (or use crumbled feta)
for the salad dressing:
½c.freshly squeezed lemon juice + zest of 1 lemon
¼c.white balsamic vinegar
¼c.extra-virgin olive oil
6medium garlic clovesminced
2tsp.Dijon mustard
¼tsp.kosher saltplus additional sprinkled over the top before serving
⅛tsp.freshly ground black pepperplus additional sprinkled over the top before serving
Instructions
for the salad:
In a large bowl, combine all salad ingredients, except for the feta cheese. Toss gently to combine.
for the salad dressing:
In a small bowl, whisk together all salad dressing ingredients.
to finish the salad:
To yield the best flavor, it is best to prepare this salad a few hours before serving. Pour about 2/3 of the dressing over the salad mixture and toss a few times to coat.
Refrigerate until ready to serve, folding gently every hour or so. When ready to serve, add more dressing if needed. Then add the feta cheese and fold again to incorporate. Sprinkle lightly with additional salt and freshly ground black pepper.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.