This chopped Greek salad is crisp, fresh and overflowing with bold Greek flavors, including tomato, cucumber, bell pepper, Kalamata olives and feta cheese. I opted for cherry tomatoes, since they’re delicious no matter what time of year.

Combined with crisp lettuce and a simple homemade Greek vinaigrette, you’ll have an irresistible salad. The only difference between this salad and the traditional Greek salads you receive at Mediterranean restaurants is that I chopped the ingredients small. This way, you get maximum fresh flavor in every bite.

This salad is a continuation of my “giant salad challenge,” in which I make a big salad at the beginning of the week and store the dressing separately so I can enjoy fresh salad all week long.

I find that when I have a delicious crisp salad in the fridge, ready to go, I reach for salad instead of tortilla chips. I really do!

You can serve this Greek salad with any Mediterranean meal that needs a refreshing side salad. It would also go great with veggie pizza, pita sandwiches and lentil soup.

You can also add chickpeas to the salad and enjoy a big bowl of it as a full meal. This salad packs beautifully for lunch in OXO’s leak-proof glass Smart Seal Containers. I’m excited to have a full set of those containers now.

Head to Cookie + Kate for the recipe.