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Chopped Greek Salad 4 Servings 2 unknown organic romaine hearts or 1/2 head organic iceberg lettuce (chopped, about 4 cups) 2 tomatoes (seeded and cut into 1/3-inch dice) 1 cucumber,peeled, seeded, and cut into 1/3-inch dice (no need to peel or seed if using English cucumbers) ⅔ gram crumbled feta cheese ½ cup pitted Kalamata olives, halved 2 Tbsp capers 1 Tbsp minced fresh oregano or mint unknown Herbed Cucumber Vinaigrette (or your favorite vinaigrette dressing) unknown Salt and freshly ground black pepper
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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.

4 Servings

Ingredients

2 unknown

organic romaine hearts or 1/2 head organic iceberg lettuce (chopped, about 4 cups)

2

tomatoes (seeded and cut into 1/3-inch dice)

1

cucumber,peeled, seeded, and cut into 1/3-inch dice (no need to peel or seed if using English cucumbers)

⅔ gram

crumbled feta cheese

½ cup

pitted Kalamata olives, halved

2 Tbsp

capers

1 Tbsp

minced fresh oregano or mint

unknown

Herbed Cucumber Vinaigrette (or your favorite vinaigrette dressing)

unknown

Salt and freshly ground black pepper

Directions

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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