Chopped Greek Salad Recipe

This recipe for chopped Greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a Greek lemon and herb vinaigrette. A quick and easy main course or side dish!


2 cups of quartered sliced cucumber (I prefer persian or english cucumbers)
1 can of chickpeas drained and rinsed
1 cup of finely diced red or yellow bell pepper
1 1/2 cups of halved cherry tomatoes
1/4 cup minced red onion
1/2 cup halved kalamata olives
1/2 cup crumbled feta cheese
1/4 cup of chopped parsley

For the dressing:
1/4 cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste


For the dressing:
  1. Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.

For the salad:

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