Chopped Greek Salad

Name: Chopped Greek Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 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); ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 2 medium cloves garlic, pressed or minced; 1 teaspoon dried oregano; 1 teaspoon honey or maple syrup; ½ teaspoon salt, more to taste; Freshly ground black pepper, to taste; Pinch of red pepper flakes, for heat (optional)

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 separat...

⏱️ 30 min 🔪 Prep: 30 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Cookie and Kate — Cookie and Kate

Ingredients

8 servings

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)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
½ teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

Steps

In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you’d like a more tangy dressing, or more honey for a more tame dressing.
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).

Nutrition Facts (per serving)

Macronutrients

Calories24612% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 1.200

Per Serving Rp 150/serving

🏠 Save ~Rp 2.400 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
chopped romaine lettuce*	10 ounces	-	-
pint cherry tomatoes	1	Rp 12.000/kg	Rp 1.200
cucumber	1 medium	-	-
yellow or orange bell pepper	1	-	-
½ medium red onion	1 cup	-	-
½ cup chopped fresh parsley	-	-	-
½ cup pitted and halved Kalamata olives	-	-	-
feta cheese	6 ounces	-	-
½ cup extra-virgin olive oil	-	-	-
¼ cup red wine vinegar	-	-	-
cloves garlic	2 medium	-	-
dried oregano	1 teaspoon	-	-
honey or maple syrup	1 teaspoon	-	-
½ teaspoon salt	-	-	-
Freshly ground black pepper	-	-	-
Pinch of red pepper flakes	-	-	-