How to make vegetarian chopped Greek salad

Robin Donovan

Recipe Developer

Greek salad is the ultimate refreshing summer lunch salad. It’s a wonderful way to take advantage of fresh, juicy summer tomatoes, and the tangy dressing is both light and full of flavor. The recipe below is quick to make and has all the elements of a perfect Greek salad.

I like to eat this salad all summer long. I even pack a serving into a pint-sized canning jar – starting with the dressing, then layering chickpeas, cucumber, tomatoes, cheese and lettuce in that order. Stash the jar in the office refrigerator or your lunch cooler, and when it’s time to eat, give it a good shake. You can eat it right out of the jar or empty it into a bowl.

Cooktop Cove

Vegetarian Chopped Greek Salad

10 minutes

None

10 minutes

1/3 cup red wine vinegar

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

6 cups chopped romaine lettuce

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

2 medium tomatoes, chopped

1 medium cucumber, peeled, seeded and chopped

1/2 cup finely chopped red onion

1/2 cup pitted and halved Kalamata olives

1/2 cup crumbled feta cheese

In a small bowl, whisk together the vinegar, oregano, salt and pepper.

Whisk in the olive oil.

In a large salad bowl, toss together the lettuce, chickpeas, tomatoes, cucumber, onion, olives and feta cheese.

Add the dressing and toss to coat.

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