Tuesday, June 1, 2010

Chopped Greek Salad

Aren't the colors beautiful? There is (almost) nothing I like better than lots o' pretty colors in a bowl.

If you have ever had a good Greek Salad, you know that it is chock full of things that are healthy for your body. If you have ever had a bad one, you know it was greasy and full of calories without much substance.

This one falls into the "chock full" category! And just like any salad should be, it is very forgiving with regard to the ingredients. Don't like olives? Leave them out. Wish it to be a side instead of a complete meal? Don't add the beans.

And so on.

This particular salad was served at a party. I tossed it just prior to eating (and after the appropriate oohs and ahhs) but left salad dressing choices up to the individual eater. Offerings included the dressing in the recipe, plus a TASTY feta-cucumber, recipe at the bottom of the page.

Eat and Enjoy!!

Chopped Greek Salad (Adapted from Health Magazine)

1/4 cup fresh lemon juice
1 small garlic clove, minced
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil

1 1/2 heads hearts of Romaine, chopped (about 12 cups)
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 small yellow bell pepper, diced (about 1 cup)
1 cup cherry or grape tomatoes, halved
1 cup chopped cucumber
1/2 small red onion, chopped
1/4 cup pitted kalamata olives
1/3 cup crumbled feta cheese
1/4 cup fresh mint leaves

Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.

Place romaine in large serving bowl. Arrange chickpeas and next 5 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss.

And a bonus recipe....

Cucumber Feta Salad Dressing (Gourmet Magazine)

1 cucumber, peeled and seeded
1/4 cup drained feta (about 4 ounces), at room temperature
1/2 cup plain yogurt
1 small garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt

freshly ground black pepper to taste


  1. That looks fabulous. I will try it this week. Thanks!

  2. I'd love to hear what you think!

  3. You inspired me... to order something very similar off the menu at Kona Grill last night. : )

  4. Yea Sarah! Now make it for the hubby :)

  5. It was very yummy - the mint and the kalamata olives really made a difference. My husband, who isn't fond of veggies, thought it was the prettiest salad he ever saw. And he ate seconds! Thanks again for sharing.

  6. YAY! Always glad to make a veggie convert!