Chop-Chop Greek Salad
Author: Heather Bursch
  • ½ of the recipe for white wine vinaigrette
  • 2 hearts of romaine lettuce or 1 bunch of kale sliced into thin strips (about 6-8 cups)
  • ½ can of garbanzo beans drained and rinsed
  • ½ red pepper diced, ¼ inch cubes
  • ½ cup Kalamata olives pitted and sliced in half
  • ½ bulb of raw fennel, remove fronds and sliced. Then chop up the slices into small pieces. (core removed as you get to the end)
  • ½ cup cherry tomatoes sliced in half
  • ½ cup feta cheese crumbled
Other delicious options: chopped cucumbers, thinly sliced red onion, or your favorite salami cut in strips or small chunks.
  1. Toss lettuce or kale with about half of salad dressing or enough to coat the hearty greens. If serving individual salads, I like to layer the ingredients in a jar or bowl.
  2. When serving as a dish to pass, layer or combine all the ingredients except feta cheese and spread out across the platter in a mound.
  3. Sprinkle feta cheese on top if you are using and serve.
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.
Makes 6 servings.
Recipe by She Made It She Might at