Fresh salads are always a welcome add to a lunch or dinner menu. This salad has a crunchy, fresh and flavorful taste and the feta adds a rich filling protein. It really could be a lunch or dinner on it’s own. I made the salad last night for dinner and finished it for lunch today. A hint on the dressing: it’s much better after an overnight – the flavor intensifies and it’s yummy.
Greek Chopped Salad
Salad
- large handful of grape tomatoes, halved
- 1/2 red pepper, chopped
- 1/2 orange pepper, chopped
- 1/2 yellow pepper, chopped
- 1/2 cucumber, peeled and chopped
- bit of red onion, chopped, about 3 tablespoons
- kalamata olives, pitted and sliced
- 4 ounce block of feta, chopped in squares
Dressing
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 1 clove garlic, crushed or chopped
- salt and pepper to taste
Prepare vegetables and olives and combine in salad bowl. Add dressing ingredients into tight sealed container. Shake to combine. (Dressing can be made a day ahead for flavor enhancement). Dress the salad. Top with feta. Serves 4.
Inspired by: Lunds & Byerly’s Greek Salad