Greek Chopped Salad

Submitted by Halcyon Eve

"I'm getting fond of chopped salads--they're so much more toddler-friendly than salads with large pieces. I made this chopped version of one of our favorite salads to accompany a pan of spanokopita for dinner tonight. Yum! Cooking time is marinating time."

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photo by Halcyon Eve

Ready In:: 50mins
Ingredients:: 12
Serves:: 4

ingredients

1 English cucumber, seeded, cut into eights lengthwise, and sliced
2 medium tomatoes, seeded and chopped
¹⁄₂ medium red onion, peeled and chopped
¹⁄₂ yellow sweet bell pepper, seeded and chopped
¹⁄₄ cup pitted kalamata olive, quartered
¹⁄₂ cup vinaigrette dressing (I like to use Newman's Own Balsamic Vinaigrette dressing)
¹⁄₂ teaspoon dried oregano leaves or 1/2 tablespoon chopped fresh oregano
fresh ground pepper
2 romaine lettuce hearts, chopped into small bite-sized pieces
1 avocado, peeled, seeded, and chopped
4 ounces crumbled feta cheese
additional vinaigrette dressing, if desired

directions

Combine cucumber, tomatoes, onion, pepper, and olives in a leak-proof container or zip-lock baggie. Add dressing, oregano, and pepper to taste; shake to combine. Marinate at least 20 minutes (may be made up to 12 hours ahead).
Divide chopped lettuce among 4 salad bowls or plates.
Top with equal portions of the marinated vegetables.
Divide the avocado into four portions and sprinkle over the salad.
Sprinkle Feta cheese to taste over all.
Add more dressing to taste, if desired.

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Reviews

A delicious salad. I used a simple mustard vinaigrette and added tuna to make the salad a main dish. Lovely proportions of everything--I enjoyed this very much. Thanks, H-ko!

Chef Kate