Chopped Greek Salad Recipe
Chopped Greek Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've recreated my favored dishes from the diner and it takes me right back. —Jennifer Tidwell, Fair Oaks, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 cups chopped romaine
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 2 celery ribs, sliced
  • 1 medium tomato, chopped
  • 1/3 cup sliced Greek olives
  • 1/3 cup crumbled feta cheese
  • 1/4 cup finely chopped pepperoncini
  • DRESSING:
  • 2 tablespoons minced fresh basil
  • 2 tablespoons pepperoncini juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Place first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately. Yield: 4 servings.

Test Kitchen tips
  • Extra virgin olive oil adds flavor to the dressing. If you don’t have it on hand, regular olive oil will work, too.
  • Kalamatas are the most widely known Greek olives. They are almond-shaped and deep purple-black in color.
  • Health Tip: Replace the feta cheese with toasted pine nuts to make this a healthy vegan salad.
    Originally published as Chopped Greek Salad in Simple & Delicious April/May 2018

    Nutritional Facts

    1-1/2 cups: 235 calories, 14g fat (2g saturated fat), 5mg cholesterol, 617mg sodium, 22g carbohydrate (4g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat, 1 vegetable.

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    • 4 cups chopped romaine
    • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
    • 2 celery ribs, sliced
    • 1 medium tomato, chopped
    • 1/3 cup sliced Greek olives
    • 1/3 cup crumbled feta cheese
    • 1/4 cup finely chopped pepperoncini
    • DRESSING:
    • 2 tablespoons minced fresh basil
    • 2 tablespoons pepperoncini juice
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    1. Place first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately. Yield: 4 servings.

    Test Kitchen tips
  • Extra virgin olive oil adds flavor to the dressing. If you don’t have it on hand, regular olive oil will work, too.
  • Kalamatas are the most widely known Greek olives. They are almond-shaped and deep purple-black in color.
  • Health Tip: Replace the feta cheese with toasted pine nuts to make this a healthy vegan salad.
    Originally published as Chopped Greek Salad in Simple & Delicious April/May 2018

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