Chopped Greek Salad
Easy – serves 2 – adjust recipe for more diners – great for potlucks
Enjoy this classic salad with a modern ‘chopped’ twist as a side salad or a main dish. Green peppers are optional…add them if you’d like.
1 large romaine lettuce “heart”
1 small tomato – diced into small pieces
half a cucumber – peeled and cut into large chunks
2-3 thick slices of red onion
10 pitted kalamata olives
2-3 large peperoncinis – stem and seeds removed
4 oz feta cheese
salt/fresh ground pepper to taste
Wash lettuce and dry thoroughly. Place on a large cutting board. Using a mezzaluna, rounded pizza cutter or a sharp knife cut lettuce into chunks then “chop” into small, bite size pieces. Place lettuce in large bowl (with ample room to toss). Add diced tomato to bowl. Place cucumber, onion, olives, and peperoncinins on cutting board and again, begin to “chop” ingredients into small, bite size pieces. Add to lettuce and tomato. Toss well.
Greek Vinaigrette
Making dressing is easy using this quick tip tool: a screw-top jar. No need for a food processor or blender…just a little elbow grease. Not only is this a terrific salad dressing but it’s wonderful as a marinade on chicken, pork, beef –even shrimp.
1 large clove of garlic – peeled and finely minced
1 tablespoon red wine vinegar
1½ tablespoon fresh squeezed lemon juice
1 teaspoon dijon mustard
pinch of salt/fresh ground pepper
1 tablespoon dried Greek oregano
1/3 cup extra virgin olive oil – the more flavorful the better
Combine garlic, vinegar, lemon juice, Dijon mustard, salt, pepper, and oregano in a pint size jelly jar. Screw on lid and shake vigorously to combine. Add olive oil, cover, and shake well. The dressing should be slightly thick. Taste and adjust ingredients to your palette. Dressing will keep in your refrigerator for up to one week. Set out a few minutes before using as the oil will firm up a bit in the fridge.
Right before serving add 1 tablespoon Greek dressing and toss well to coat all ingredients. Add more if desired and toss to combine.
Transfer salad servings into individual bowls and crumble feta over the salad. Salt and pepper to taste.
Click Here for the Shrimp Scampi Recipe