Ultimate Greek Chopped Salad (Easy!)
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 medium bowls
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Calories
91 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Vegan, gluten-free
Ultimate Greek Chopped Salad (Easy!)
Description
Ultimate Greek Chopped Salad (Easy!) features a mix of fresh vegetables like cucumber, tomatoes, bell pepper, and red onion combined with protein-rich garbanzo beans. The optional addition of Kalamata olives and feta cheese adds a classic salty, creamy dimension. The dressing blends red wine vinegar, dried oregano, and a pinch of salt, with optional olive oil to tie the flavors together.
The salad is made by dicing all vegetables uniformly to create a chopped texture and tossing with the tangy herb dressing. The use of fresh herbs and pepperoncini contributes a bright and mildly spicy note. This combination yields a refreshing, crunchy salad with a balance between acidity and creaminess from the cheese.
It's versatile enough to act as a side for grilled meats or as a stand-alone light meal. Allowing the salad to rest in the fridge for at least an hour helps the ingredients absorb the dressing, enhancing flavor integration. Stir well before serving to redistribute any dressing settled at the bottom.
Ingredients
- 1 cucumber I use hothouse/English, large
- 4-5 Roma tomatoes ripe
- 1 red bell pepper large
- 1/2 cup red onion
- 15 oz. garbanzo beans canned
- kalamata olives vegan feta cheese crumbles; optional
- feta cheese
- Pepperoncini
- fresh herbs
For the vinegar dressing:
- 3 Tbsp. red wine vinegar
- 2 tsp. oregano dried
- 1/4 tsp. salt (or up to 1/2 tsp.)
- olive oil optional, 1 Tbsp
Instructions
- Make the dressing: In a small bowl, combine all dressing ingredients and whisk to combine. Set aside.
- Dice the cucumber, tomatoes, bell pepper, and red onion. Place in a large mixing bowl.
- Rinse and drain garbanzo beans. Add to bowl.
- Give the dressing another stir, and pour over the salad. Toss to combine. Taste and adjust flavors if needed. (More salt, vinegar, black pepper, fresh herbs, etc.)
- Serve this dish immediately or refrigerate for at least an hour to let flavors further combine. Some dressing will settle on the bottom, so stir again before serving.
Notes
- This recipe yields about 8 heaping cups, serving 4 as a main or up to 10 as a smaller side dish.
- Refrigerate the salad for an hour before serving to enhance flavor meld, stirring well before serving.
- Adjust dressing seasonings to taste, adding more salt, vinegar, or herbs as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6medium bowls
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Potassium | 346mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1040IU | 21% |
| Vitamin C | 34mg | 38% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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