Chopped Greek Salad
Chopped Greek Salad is bursting with fresh ingredients, crisp textures, and tons of Greek flavors.
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Servings: 10 servings
Ingredients
- 3 romaine lettuce hearts roughly 6-8 cups chopped lettuce
- 1 pint cherry tomatoes 16 ounces
- 1 large English cucumber chopped
- 1 cup chopped red onion
- 6 ounces Kalamata olives pitted
- 7 ounces feta cheese
- 16 ounces chickpeas drained & rinsed
- 6 ounces marinated artichoke hearts
- 10-12 pepperoncini peppers sliced
- 2 cups Greek salad dressing
Instructions
- Wash and chop your romaine lettuce hearts (see post for detailed instructions)
- Add chopped lettuce to a large bowl and set aside.
- Chop tomatoes into 1/2 inch pieces.
- Chop the cucumber into 1/2 pieces.
- Slice olives in half or quarters.
- Drain and rinse the chickpeas.
- Dice artichoke hearts into 1/2 inch pieces.
- Slice pepperoncini peppers into thin strips.
- To the large bowl of lettuce, add the tomatoes, cucumber, red onion, olives, feta cheese, chickpeas, artichoke hearts, and pepperoncini peppers.
- Toss to combine.
- Drizzle with salad dressing. Toss to coat.
- Serve with toasted pita bread and enjoy!
Notes
- make sure to chop all the ingredients the same size to make the bites consistent.
- this is a great salad for meal prep. Chop/dice all the ingredients, store in separate containers, and mix when ready to eat.
- don’t add dressing to the salad until ready to enjoy. If the dressing sits on it the ingredients will get soggy.
- make it a full meal by adding diced cooked chicken or shrimp.
- toast your pita bread and serve with the salad. I love to use it as a spoon!
- freshly cracked black pepper is a great way to finish this salad!
Nutrition
Serving: 1 | Calories: 398kcal | Carbohydrates: 30g | Protein: 10g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Cholesterol: 18mg | Sodium: 1795mg | Fiber: 9g | Sugar: 10g
