Name: Chopped Greek Salad
Prep time: 30 min
Yield: 25
Ingredients: 1/2 cup red onion (chopped); 1/4 cup red wine vinegar; 5 heads romaine lettuce hearts (trimmed, chopped); 1 cup kalamata olives (pitted, cut into halves or thirds); 1 English cucumber (chopped); 12 ounces feta cheese (crumbled); 1 pint cherry tomatoes (cut into halves or thirds); sea salt; 1 red bell pepper (chopped); 2 cloves garlic (chopped); 1/4 cup fresh lemon juice; 2 teaspoons Dijon mustard; 3/4 cup olive oil; salt and pepper (to taste)

Chopped Greek Salad is a beautiful salad that will impress guests at your next party or large gathering. I made this salad for a large party recently, and everyone commented on how pretty it was. Chopped salads are great for entertaining because they are easy to eat (no large pieces of lettuce to cut).

We’ve been hosting a lot of parties recently, and I’m learning to give up control on making everything myself. It’s a weight lifted off my shoulders, especially when people RSVP so last minute or don’t RSVP at all. For a recent party, the guest list doubled from 25 to 50 within a week. Instead of worrying about the main course, I catered that part of the menu, and was able to increase the amount of food by simply making a phone call. How liberating!

I was able to focus on making a few salads to round out the meal. This Chopped Greek Salad was one of the salads I made for our barbecue themed menu. I was going to toss the salad just before serving, but everyone was oohing and aahing about how pretty this looked. So, I served the dressing on the side, and let everyone dig in themselves.

We eat with our eyes, so try making this beautiful composed Greek salad for your next gathering.

Chopped Greek Salad

Beautiful presentation for a entertaining. Pickled onions had a unique twist.

Course Salad

Cuisine Mediterranean

Keyword salad

Prep Time 30 minutes

Servings 25

Calories 131 kcal

Ingredients

1/2 cup red onion chopped
1/4 cup red wine vinegar
5 heads romaine lettuce hearts trimmed, chopped
1 cup kalamata olives pitted, cut into halves or thirds
1 English cucumber chopped
12 ounces feta cheese crumbled
1 pint cherry tomatoes cut into halves or thirds
sea salt
1 red bell pepper chopped

Lemon Mustard Vinaigrette

2 cloves garlic chopped
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
3/4 cup olive oil
salt and pepper to taste

Instructions

Place onion and vinegar in a small bowl. Let sit 15 minutes to pickle.
Place chopped lettuce in large serving bowl.
Place olives in center of bowl on top of lettuce.
Arrange chopped cucumber around olives.
Arrange crumbled feta cheese around cucumbers.
Place tomatoes in a bowl and season lightly with salt. Add red bell peppers and drained pickled red onion. Toss together. Arrange around feta cheese.

Lemon Mustard Vinaigrette

Place garlic, lemon juice and mustard in blender. Blend until combined, then add olive oil gradually with blender on. Blend until emulsified. Season to taste with salt and pepper. Serve with Chopped Greek Salad

Nutrition Facts

Chopped Greek Salad

Amount Per Serving

Calories 131 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 12mg4%

Sodium 253mg11%

Potassium 396mg11%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 11240IU225%

Vitamin C 17mg21%

Calcium 116mg12%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

If you like this Chopped Greek Salad, you might also like:

Mexican Chopped Salad

Filter by

Post Page

gluten-free vegetables dips and sauces salads side dishes Clean Eating New Year vegetarian healthy choices lunch Resources Thanksgiving whole grain dairy-free green leafy vegetables Asian Seafood Fish vegan Cooking For Cancer soups Liquid/Soft Food Diet Pureed Food Diet Recipes For Foodies Dinner main courses chicken farmer's market sauces csa Summer Recipes Easter

Sort by