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love your lunch: chop-chop greek salad

I dug out this old favorite a couple of weeks ago. While I love a greek salad, I think it’s the flavorful dressing that makes me want to put beans with greens and eat it over and over.

I like to toss rinsed garbanzo beans, red peppers, olives, kale or romaine, and a little feta cheese because I can easily have 4-5 things on hand, but truly you can play with the add-ins here.

shemadeitshemight | heatherbursch | chopped greek salad

Yesterday while I was out and about, my 14-year-old son called to ask me how to make that yummy dressing so he could have that one salad for lunch. What?! I told him over the phone, and he made it right there with his phone on speaker. He felt like such a success in the kitchen. And let’s not kid ourselves, we all need that feeling to motivate us towards a healthy option.

You probably have all of these things on hand:

shemadeitshemight | heatherbursch | greek salad dressing

Here’s the dressing first and salad second for a little love-your-lunch inspiration.

White Wine Vinaigrette

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Servings: 1 /2 cup
Author: Heather Bursch

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 7 cracks of pepper more to taste

Instructions

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

Makes a ½ cup of dressing.

    Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!
    Serving size is 1 Tablespoon

    Serving size is 1 Tablespoon

    shemadeitshemight | heatherbursch | white wine vinegarette

    I use this dressing for any green salad, but my favorite way is to make a chop-chop salad (where everything is chopped up to approximately the same size pieces) with Greek ingredients. I usually just prep a bunch of the following ingredients and use the leftovers for individual salads. Today I threw the last of our ingredients with kale and added some chicken.

    shemadeitshemight | heatherbursch | greek salad

    Chop-Chop Greek Salad

    Print
    Servings: 6 servings
    Author: Heather Bursch

    Ingredients

    • 1/2 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
    • 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 sliced. Then chop up the slices into small pieces. (core removed as you get to the end)
    • 1/2 cup cherry tomatoes sliced in half
    • 1/2 cup feta cheese crumbled

    Other delicious options: chopped cucumbers, thinly sliced red onion, or your favorite salami cut in strips or small chunks.

      Instructions

      • 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.
      • 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.
      • 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.

          Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!!

          Chop Chop Greek Salad Nutritional Information

          Enjoy!

          ~Heather

          Both dressing and salad adapted from Bon Appetite, June 2003

          { 5 comments… add one }
          • Jen Eck April 6, 2014, 7:09 am

            Hi Heath!
            I just made this yesterday at the cabin for Grammy, Grandpa, Harrison and myself. Yum!! was the consensus. In fact, from the living room, I could hear Harrison pause from his video game and say, “Hey Mom, this salad is really good!!” Well, that makes it even better. Since we are not all sold on Kale yet I used both romaine and kale and chopped up the kale into pretty small pieces. I thought it added interesting texture to the salad and like it a lot. The jury is out on the elder folk, but Harrison liked it. The funny thing is, that until I looked at the picture just now, I didn’t realize that we had forgotten to put the feta on the salad…ha! And we still loved it! I chopped up extra toppings and have extra dressing and greens so I plan to bring this to work a couple of days this week. I’ll definitely be “loving my lunch” this week thanks to you!! I love to love my lunch!
            Hey, one last thing too…speaking of loving your lunch. Last week I had leftovers of that Blue Cheese Dressing that you make and I love. I had some spinach, grilled chicken (the kind you get near the packaged deli meat at the store), some strawberries and almonds just hanging around in my refrigerator/pantry. Guess what? It turns out they all love each other in a bowl together…a spontaneous “love your lunch” moment, but really, I think any salad with your Blue Cheese Dressing recipe would be lovable!! Thanks for sharing all the great ideas and recipes!! Looking forward to what’s to come 🙂

            • heather bursch April 7, 2014, 9:27 am

              Hey you! That’s so cute both our boys like it, such a compliment. I love spontaneous love-your-lunch moments and I’m with you on that blue cheese dressing. Love it.

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