Description
A vibrant, crunchy, and flavor-packed chopped Greek salad that serves as a complete, filling lunch. This no-cook recipe combines crisp vegetables, salty feta, and a tangy olive oil dressing for a healthy meal that keeps you satisfied.
Ingredients
Scale
- 1 large head romaine lettuce (6 cups chopped)
- 2 medium English cucumbers, chopped
- 1 small red onion, finely diced
- 2 cups cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt (or to taste)
- Black pepper (to taste)
- Optional: 1 can chickpeas, drained and rinsed
- Optional: 2 cups grilled chicken or shrimp
- Optional: 2 cups pita bread, cubed and toasted
Instructions
- Wash and dry the romaine lettuce, then chop it into 1/2-inch pieces. Chop the cucumbers into 1/2-inch pieces, finely dice the red onion, halve the cherry tomatoes, and pit and halve the olives. Set aside in separate bowls.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified and glossy.
- In a large mixing bowl, combine the chopped romaine, cucumber, red onion, tomatoes, and olives. Add optional chickpeas or chicken if using, and toss gently to distribute evenly.
- Pour the dressing over the salad and toss again to coat the vegetables evenly.
- Add the crumbled feta cheese and gently fold it in to avoid turning it into mush.
- Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
- Serve immediately, topped with extra feta and oregano. Add toasted pita just before serving to maintain crunch.
Notes
Chop all vegetables uniformly to about 1/2 inch for even bites. Do not dress the salad too early to prevent sogginess; add dressing right before serving. For best flavor, use block feta crumbled by hand rather than pre-crumbled. If the raw onion is too strong, soak it in cold water for 10 minutes before adding.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of the total sal
- Calories: 280
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 3
- Protein: 8
Keywords: Greek salad, chopped salad, healthy lunch, meal prep, vegetarian, no-cook, feta salad, olive oil dressing, quick lunch