Chopped Greek Salad

Let’s take a flavorful journey to the sun-soaked Mediterranean with a true Greek delight – the Chopped Greek Salad. While many might associate a Greek salad with the classic combination of iceberg lettuce, olives, tomatoes, cucumber, and feta cheese, the authentic Greek salad is a lettuce-free, vibrant, and zesty chopped salad, lightly dressed in a lemony vinaigrette. Bursting with the freshest summer produce, this dish truly shines when tomatoes are at their peak of awesomeness.

Unlike the generic versions found in corner pizza shops or delis, this Chopped Greek Salad embraces the essence of traditional Greek cuisine. Each bite is a harmonious medley of flavors, where crisp cucumber, juicy grape tomatoes, tangy feta cheese, and briny Kalamata olives come together with a hint of fresh oregano and a delightful lemon-infused vinaigrette. It’s a celebration of simplicity and authenticity.

Perfect as a refreshing late-summer side dish or a light meal on its own, the Chopped Greek Salad is a vibrant and satisfying option for any occasion. So, let’s set aside the imitations and embrace the authentic flavors of Greece with this delectable chopped salad.

SERVES 4

INGREDIENTS:

• 8 ounces grape tomatoes, cut in half (about 2 cups)
• 1 large cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 medium red onion, finely sliced (about ¾ cup)
• 1 large green or red bell pepper, cut into ½-inch cubes
• ½ cup pitted Kalamata olives, split in half
• 3 ounces feta cheese, crumbled
• ½ cup loosely packed fresh parsley leaves, roughly chopped
• 2 teaspoons chopped fresh oregano
• ⅓ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette (recipe below)

INSTRUCTIONS:

1. Begin by preparing the fresh ingredients. Toss the grape tomatoes and cucumbers with ½ teaspoon salt and a few grinds of black pepper. Transfer them to a colander set in the sink, allowing them to drain for 30 minutes. In the meantime, place the finely sliced red onion in a small bowl, cover it with cold water, and let it stand for 30 minutes. Then rinse and drain the onion.
2. Carefully dry all the vegetables with paper towels to remove excess moisture. Once drained and dried, combine the tomatoes, cucumbers, red onions, bell pepper, Kalamata olives, feta cheese, parsley, and fresh oregano in a large bowl.
3. Drizzle the chopped vegetables and herbs with the Mild Lemon- or Red Wine–Olive Oil Vinaigrette. Season the salad to taste with salt and pepper. Toss all the ingredients thoroughly, ensuring they are well coated with the dressing.
4. Serve the Chopped Greek Salad fresh, reveling in the true essence of Greek flavors and savoring the delightful combination of zesty ingredients. Enjoy the simplicity and authenticity of this delectable salad, and let it transport you to the sunny shores of the Mediterranean.

MILD LEMON- OR RED WINE–Olive OIL VINAIGRETTE: 

• Choose your preferred vinaigrette to elevate the flavors of the Chopped Greek Salad with a zesty and tangy dressing.

INGREDIENTS:

• ⅓ cup lemon juice or red wine vinegar
• ⅔ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. In a small bowl, combine the lemon juice or red wine vinegar with the extra-virgin olive oil. Whisk the mixture until it emulsifies, creating a smooth vinaigrette.
2. Season the dressing to taste with kosher salt and freshly ground black pepper, adjusting the flavors as desired.
3. This delightful vinaigrette is now ready to enhance the flavors of your Chopped Greek Salad, adding a light and refreshing touch to the dish. Store any remaining vinaigrette in a sealed container in the refrigerator for future use.