Chopped Greek Salad

-
Raise your hand if you’re ready for warm weather and refreshing green salads! I may have jumped the gun on spring and summer veggies here, but I just couldn’t wait any longer. It feels like spring here in Kansas City today and I’m celebrating with Greek salad.
This chopped Greek salad is crisp, fresh and overflowing with bold Greek flavors, including tomato, cucumber, bell pepper, Kalamata olives and feta cheese. I opted for cherry tomatoes, since they’re delicious no matter what time of year.
Combined with crisp lettuce and a simple homemade Greek vinaigrette, you have a big, irresistible Greek salad.
romaine lettuce in OXO salad spinner
Here’s my trick to making the best Greek salad: I chop the ingredients small. That way, you get maximum fresh flavor in every bite.
I made this salad with the help of my partner OXO’s handy kitchen tools, including their salad spinner (which I frequently recommend to friends), cutting board (love the grooved edges to catch liquid and the anti-slip edges), and their large
sliced tomato and cucumber
I’m a big fan of OXO’s inventive, easy-to-use products, and so many of their products are indispensable in my kitchen. (Hello, beloved potato masher, angled jigger, and box grater.)
Sometimes the right tool can make a world of difference, like their dish brush with a built-in soap dispenser, which makes doing the dishes a little bit less terrible. I love that brush.
Chopped Greek salad ingredients
This salad is a continuation of my “giant salad challenge,” in which I make a big salad at the beginning of the week and store the dressing separately so I can enjoy fresh salad all week long. I find that when I have a delicious crisp salad in the fridge, ready to go, I reach for salad instead of tortilla chips. I really do!
OXO’s 4.5-quart glass bowl is the perfect vessel for all of that salad, and the Twist & Pour Dressing Mixer keeps my salad dressing ready to go. The mixer offers helpful measuring lines on the outside, and the blades mix dressing right in the jar. Why didn’t I think of that?
how to make Greek salad

Greek Salad Recipe Notes

You can serve this Greek salad with any Mediterranean meal that needs a refreshing side salad. It would also go great with veggie pizza, pita sandwiches and lentil soup.
You can add chickpeas to the salad and enjoy a big bowl of it as a full meal. This salad packs up beautifully for lunch. Just store the dressing separately until you’re ready to serve!
best Greek salad recipe
As always, please let me know how you like this recipe in the comments. I’m looking forward to hearing what you pair it with.
chopped Greek salad meal prep
chopped Greek salad recipe
Greek salad recipe with homemade Greek vinaigrette
Chopped Greek Salad
     
  • Prep Time: 30 minutes
    •  
  • Cook Time: 0 minutes
    •  
  • Total Time: 30 minutes
    •  
  • Yield: 8 side salads
    •  
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.

INGREDIENTS

Greek Salad
  • 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
  • ½ medium red onion, chopped (about 1 cup)
  • ½ cup chopped fresh parsley 
  • ½ cup pitted and halved Kalamata olives 
  • 6 ounces feta cheese, sliced into ¼” cubes (about 1 ¼ cups)
Greek vinaigrette 
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar 
  • 2 medium cloves garlic, pressed or minced
  • 2 teaspoons dried oregano
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon salt, more to taste
  • Pinch of red pepper flakes, for heat (optional)

INSTRUCTIONS

  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 OXO’s Twist & Pour Dressing Mixer. Whisk (or twist) until blended. Taste, and add more vinegar if you’d like a more tangy dressing, or more honey for a more tame dressing.
  3. 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).

NOTES

*ROMAINE NOTE: If you want to make this salad in a hurry, just buy two bags (5 ounces each) of chopped romaine, and chop it into even smaller, bite-sized pieces.
MAKE IT DAIRY FREE: Omit the feta cheese! To make up for feta’s salty punch, you might want to add some extra olives or some sliced pepperoncini peppers.
MAKE IT VEGAN: Omit the feta (see notes above). To make the dressing vegan, use maple syrup instead of honey (or skip the sweetener altogether).
CHANGE IT UP: To make this salad more of a complete meal, add chickpeas (1 can, rinsed and drained, or 1 ½ cups cooked chickpeas). 




Source: https://cookieandkate.com

Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

Piña Colada Chicken Salad

-
Image
We're obsessed with the crunchy coconut chicken. YIELDS:    4 PREP TIME: 10 mins TOTAL TIME: 30 mins Ingredients 1 lb. boneless skinless chicken breasts, cut into tenders 1 c. all-purpose flour 2 large eggs, beaten 1 c. shredded coconut kosher salt Freshly ground black pepper 1 head romaine 1 red bell pepper, thinly sliced 2 c. pineapple, chopped 1/2 c. coconut milk Juice of 2 limes Zest of 1 lime pinch of crushed red pepper flakes   Directions Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, 12 minutes.Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken. In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt. Drizzle with dressing and serve. source: www.delish.com
Lire la suite

Black and Blue Salad

-
Image
This salad for two has all the components of a steak house-style dinner in a simple, low-calorie main dish salad. And it's ready in less than 20 minutes. Resting the steaks is important, as it retains juiciness. If you were to cut a steak without resting, the juices leach out of the steak and the texture and flavor would be compromised. Also, if you haven't made your own Blue Cheese Dressing before, now's the time to start: It's preservative-free and with much fewer calories. Active Time 10 Mins Total Time    15 Mins Yield  Serves 2 (serving size: 1 salad and 3 tablespoons dressing)  Ingredients 2 (4-ounce) beef tenderloin steaks  Cooking Spray  4 cups sliced romaine lettuce hearts (1 1/2 hearts)  1/2 cup vertically sliced red onion  2 plum tomatoes, each cut into 6 wedges  Blue Cheese Dressing  1/2 to 1 teaspoon freshly ground black pepper How to Make It Step 1 Heat a cast-iron skillet over medium-high heat. Coat steaks with cooking spray. Add
Lire la suite

Sorghum Salad with Carrots and Dandelion Greens

-
Image
It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens, and delicate celery leaves. 1 hour 20 mins 20 mins Serves 4 to 6 TOTAL TIME PREP YIELD INGREDIENTS 1 pound carrots, peeled and cut on the bias into 2-inch pieces 6 cloves garlic, skins on 1 dried bay leaf 3 sprigs thyme 2 tablespoons extra-virgin olive oil, plus more for drizzling Bertolli Rich Taste Extra Virgin Olive Oil 1.5 L $12.99 for 1 item thru 06/03 Kosher salt and freshly ground pepper 4 ounces dandelion greens, cut into 3-inch pieces 1 cup Greek yogurt DANNON Light & Fit Light Non-Fat Vanilla Greek Yogurt 5.3 Oz 4 pack $6.00 for 2 item thru 06/20 1/4 teaspoon ground sumac 1 cup Cooked Sorghum Flaky sea salt, such as Maldon, for serving 1/4 cup celery leaves, for serving DIRECTIONS 1. Preheat oven to 400 degrees. Toss carrots, g
Lire la suite