Chopped Greek Salad from Cookie + Kate
Words Cookie and Kate
Raise your hand if you’re ready for warm weather and refreshing green salads! I may have jumped the gun on spring and summer veggies here, but I just couldn’t wait any longer. It feels like spring here in Kansas City today and I’m celebrating with Greek salad.
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.