4

Greek Chopped Salad with Feta and Olives

Total Time
25 min
Prep
25 min
Cook
0 min
Serves
8
Difficulty
Easy
Update your old favorite Greek salad with this colorful, crunchy version.
Ingredients

reduced-sodium chicken broth

3 Tbsp

red wine vinegar

2 Tbsp

honey

2 tsp

Dijon Mustard

1 tsp

kosher salt

½ tsp

black pepper

¼ tsp

olive oil

2½ Tbsp

uncooked shallot(s)

2 Tbsp, minced

dill

1 Tbsp, minced (plus extra for garnish)

minced garlic

1 tsp

English cucumber(s)

1 medium, diced

yellow pepper(s)

1 medium, seeded, diced

orange bell pepper

1 medium, seeded, diced

grape tomatoes

2 cup(s), halved

uncooked celery

1 cup(s), chopped

canned drained chickpeas

1 cup(s), rinsed and drained

uncooked red onion(s)

½ cup(s), chopped, or diced

romaine lettuce

8 cup(s), thinly sliced

crumbled feta cheese

¾ cup(s)

olive(s)

20 large, Kalamata, chopped

Instructions

  1. Whisk together broth, vinegar, honey, mustard, garlic, salt and pepper in a medium bowl. Slowly drizzle in oil, whisking constantly, until mixture is thick and creamy; stir in shallots, dill and garlic.
  2. Combine cucumber, peppers, tomatoes, celery, chickpeas and onions in a large bowl; toss well with vinaigrette.
  3. To serve, spoon 1 heaping c chopped salad over 1 c romaine on each serving plate; garnish each with 1 1/2 Tbsp feta, 1 1/2 Tbsp olives and some dill.
  4. Serving size: 1 salad

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