Chopped Greek Salad


Chopped salads are all the rage these days, and it's easy to see why. Any combination of vegetables, cooked meats, cheeses, nuts, or fruits can be tossed with shredded romaine or iceberg lettuce (or cabbage), making these kinds of salads one of the most creative and versatile of concoctions. Here we've borrowed from the classic Greek mixture of tomatoes, cucumbers, olives, and feta cheese. For best results, use a sturdy rather than a soft leaf lettuce, and cut all the vegetables roughly the same size. We like this salad paired with our Herbed Cucumber Vinaigrette.


2   organic romaine hearts or 1/2 head organic iceberg lettuce (chopped, about 4 cups)
2 large tomatoes (seeded and cut into 1/3-inch dice)
1 large cucumber,peeled, seeded, and cut into 1/3-inch dice (no need to peel or seed if using English cucumbers)
2/3 gram crumbled feta cheese
1/2 cup pitted Kalamata olives, halved
2 tablespoons capers
1 tablespoon minced fresh oregano or mint
    Herbed Cucumber Vinaigrette (or your favorite vinaigrette dressing)
    Salt and freshly ground black pepper


Just before you plan to serve the salad, place the lettuce, tomatoes, and cucumber in a large bowl and toss to combine. Add the feta cheese, olives, capers, and oregano, and toss again. Add the Herbed Cucumber Vinaigrette and toss to lightly coat the salad. Season the salad with salt and pepper, and serve immediately.

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