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Chop-Chop Greek Salad



Vinaigrette Ingredients:

  • 6 tablespoons of olive oil
  • 3 tablespoons of white wine vinegar
  • 1 teaspoon of dried oregano
  • 1 garlic clove crushed
  • 1/4 tsp salt and a few good cracks of pepper, more to taste

Salad Ingredients:

  • 1/2 of the dressing above
  • 2 hearts of romaine lettuce or 1 bunch of kale sliced into thin strips (about 68 cups)
  • 1/2 can of garbanzo beans drained and rinsed
  • 1/2 red pepper diced, 1/4 inch cubes
  • 1/2 cup kalamata olives pitted and sliced in half
  • 1/2 bulb of raw fennel, remove fronds, and slice. Chop up the slices into small pieces. (White core removed as you get inside the bulb.)
  • 1/2 cup cherry tomatoes sliced in half
  • 1/2 cucumber peeled, seeded, and sliced into fourths, then chopped into bite-size pieces
  • 1/2 cup feta cheese crumbled
  • Other delicious options: thinly sliced red onion or scallions, salami or chicken pieces, red cabbage instead of greens, or add some fresh dill. 


Vinaigrette Instructions:

  1. Measure olive oil, vinegar, oregano, and garlic in a bowl and whisk until well mixed.
  2. Add salt and pepper and whisk well.
  3. Dip a piece of lettuce or veggie into the dressing to taste, and add more salt and pepper as needed.
  4. Use right away or store in the fridge for up to a week.

Recipe makes 1/2 cup of dressing.

Salad Instructions:

  1. Toss lettuce or kale with about half of salad dressing or enough to coat the hearty greens.
  2. Layer or combine all the ingredients except feta cheese and spread out across the platter in a mound.
  3. Sprinkle feta cheese on top and serve.
  4. If prepping this ahead for lunch, layer ingredients in jars or meal prep dishes or keep prepped parts in separate containers. Save dressing for lunchtime drizzling.
  5. Tip: If you are not eating this salad right away, you can soak your fennel in a bit of water squeezed with lemon juice to keep it from turning brown.