Chopped Greek Salad

With Labor Day weekend behind us it seems that Summer is officially on the decline and Fall is descending upon us. But in my little corner of the world, we still have temps in the 95+ degrees spectrum of the forecast. I really really want to vibe the Fall season – but when I have pit stains at 9 AM with coffee in hand, it’s just not happening. That being said, I get to enjoy shorts, sandals and Summer salads a whole lot longer (like year-round) than the rest of this beautiful country. And though I’m really looking forward to “sweater weather”, I have really and truly enjoyed this Summer salad recipe that I discovered this year. I love to serve it with any BBQ meats we do (which also doesn’t slow down in our neck of the woods until….well we just don’t quit). This Chopped Greek Salad is fresh, light, and delicious. Everything you could possibly want in a Summer salad. It’s easy to put together, it’s healthy, and it’s a great make-ahead dish.

Ingredients:

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  • 1 cucumber
  • 1 red bell pepper
  • 4-5 roma tomatoes
  • 1 red onion
  • 1 (15 oz.) can Garbanzo beans
  • 3 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • 2 tsp. dried oregano
  • 1/4 tsp. salt
  • feta cheese

Directions:

Rinse all the fresh produce and chop tomatoes, onion, cucumber, and bell pepper.

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Place all the chopped produce in a large bowl. Then rinse and drain the beans.

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Add the beans to your bowl. And stare at the beauty of freshness you have created before you.

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Ok. Time to move on. On to the dressing! Mix the last 4 ingredients (red wine vinegar, olive oil, oregano, salt) together in a small bowl or Mason jar. (See my sad nails – they’re beyond ready for a manicure).

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Shake it. And drizzle it all over the salad.

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Next, crumble your feta cheese (as much as you want).

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And sprinkle it over your salad. Mix it up and make sure the dressing and cheese gets evenly distributed.

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Sprinkle just a bit more cheese on top of the salad (to make it purty). Cover it in plastic wrap and pop it in the refrigerator for at least an hour to chill and let the flavors mingle with each other. Before serving, toss it around just a bit – the dressing may settle at the bottom.

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Serve this beauty on the side with chicken, fish, pork or beef. It’s an easy crowd pleaser and it’s easy to make ahead for guests or pot lucks. Enjoy!!

XO,

Laura

 

*You could also add pepperoni, salami or olives to this salad if you wanted to build it up. 

*Recipe courtesy of gardengrazer.com

 

 

 

 

 

 

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