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Wooden salad tongs picking up a scoop of the greek salad.
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Chopped Greek Salad

Chopped Greek salad has a variety of fresh veggies, with garbanzo beans, feta cheese and olives. Tossed with a tangy vinaigrette dressing.
Course Sides
Cuisine American
Keyword chopped salad, greek salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 315kcal
Author Wendie

Ingredients

  • 5 cups romaine lettuce
  • 1 cup cooked pasta
  • 1 1/2 cup cherry tomatoes halved
  • ½ cup red onions sliced
  • 2/3 cup kalamata olives halved
  • 1 English cucumber sliced
  • 1 can garbanzo beans drained
  • ¾ cup feta cheese

Greek Dressing

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons honey
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh chopped dill
  • 2 cloves garlic minced

Instructions

  • In a large bowl add the lettuce, pasta, tomatoes, onions, cucumbers, garbanzo beans, and feta and toss until combined
  • In a small bowl add olive oil, vinegar, mustard, honey, lemon juice, oregano, dill, and garlic and whisk until combined. Set aside until ready to serve.
  • Right before serving give the dressing another whisk and pour over salad, toss to coat.
  • Sprinkle more fresh feta on top and serve!

Nutrition

Serving: 1g | Calories: 315kcal | Carbohydrates: 33g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 445mg | Fiber: 5g | Sugar: 14g