Chopped Greek Salad
User Reviews
5
Chopped Greek Salad
Description
The Chopped Greek Salad recipe melds fresh vegetables like cucumbers, bell peppers, cherry tomatoes, and red onions with protein-rich chickpeas and salty kalamata olives, creating a vibrant base. The homemade dressing combines olive oil, red wine vinegar, lemon juice, Dijon mustard, and dried seasonings to coat the ingredients with a tangy and herbal flavor profile. Crumbled feta cheese adds a creamy and slightly briny element that complements the vegetables. The salad is assembled by mixing the chopped vegetables and chickpeas, tossing them with the dressing, then garnishing with parsley and feta.
The texture is a pleasant mix of crispness from the cucumbers and peppers, slight chew from the chickpeas and olives, and softness from the feta cheese. The preparation involves chopping the vegetables uniformly, about half-inch pieces, which helps to create a harmonious bite size throughout the salad. It is a great accompaniment to grilled foods or can be enjoyed on its own for a light meal.
In its serving, this salad works well chilled or at room temperature. The homemade dressing can be stored refrigerated for up to a week, allowing to dress the salad freshly each time. This flexibility makes it practical for meal prep or quick assembly when desired. The use of fresh chopped parsley as a finishing touch adds a bright herbal note, while crumbling feta cheese just before serving helps maintain its delicate texture without drying.
Ingredients
- 2 cups cucumber I prefer persian or english cucumbers, quartered, sliced
- For the dressing:
- 1 chickpeas drained and rinsed, canned
- 1/4 cup olive oil
- 1 cup bell pepper red or yellow, finely diced
- 1 teaspoon Dijon mustard
- 1 1/2 cups cherry tomato halved
- 2 tablespoons red wine vinegar
- 1/4 cup red onion minced
- 1 tablespoon lemon juice
- 1/2 cup kalamata olives halved
- 1/4 teaspoon garlic powder
- 1/2 cup feta cheese crumbled
- 1/4 teaspoon onion powder
- 1/4 cup parsley chopped
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
- For the dressing:
- 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:
- Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine.
- Add dressing to taste and toss to coat.
- Stir in chopped parsley.
- Sprinkle the feta cheese over the top and enjoy.
Notes
- Chop all vegetables into bite-sized pieces, about 1/2 inch, for easy eating.
- Use fresh feta cheese and crumble it yourself to avoid drying agents often present in pre-crumbled cheese.
- Prepare the dressing ahead and refrigerate for up to one week for convenience and flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 332mg | 14% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 59.8mg | 66% |
| Calcium | 84mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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