Best Chopped Vegetable Salad With Feta And Olives Recipes

CHOPPED GREEK SALAD

Chopped Greek Salad image

This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 16

Ingredients

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4" cubes (about 1 1/4 cups)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

Steps:

In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES

Chopped Vegetable Salad with Feta and Olives image

Lovely Greek-style salad!

Provided by RecipeGirl.com (via Bon Appetit)

Categories Salad

Time 20m

Number Of Ingredients 8

Ingredients

1 large head Romaine lettuce, (finely chopped)
4 medium Roma tomatoes, (finely chopped)
1 large cucumber, (finely chopped)
½ cup chopped red onion
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 cup (4 ounces) crumbled feta cheese
½ cup chopped kalamata olives

Steps:

In a large bowl, combine the lettuce, tomatoes, cucumber and onion. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat.
Mix in the feta cheese and olives and serve.

Nutrition Facts : ServingSize 1 g, Calories 299 kcal, Carbohydrate 13 g, Protein 9 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 700 mg, Fiber 5 g, Sugar 7 g

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES

Chopped Vegetable Salad with Feta and Olives image

Categories Salad Olive Onion Tomato Appetizer Side No-Cook Picnic Feta Summer Potluck Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

Steps:

Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

CHOPPED SALAD WITH FETA, OLIVES, AND PITA CROUTONS

Chopped Salad with Feta, Olives, and Pita Croutons image

Categories Salad Cheese Leafy Green Olive Pepper Quick & Easy Feta Bell Pepper Lettuce Gourmet

Yield Serves 2 generously as a side dish

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons olive oil
one 6-inch pita loaf, cut into 1/2-inch pieces
1 small head romaine, washed well, dried, and cut into 1/2-inch pieces (about 4 cups)
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 yellow bell pepper, cut into 1/2-inch pieces
1/2 red onion, cut into 1/2-inch pieces
1/3 cup crumbled feta (about 1 1/2 ounces)
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped ;coarse
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar

Steps:

In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain.
In a large bowl combine romaine, bell peppers, onion, feta, and olives and drizzle with extra-virgin olive oil and vinegar. Add croutons and salt and pepper to taste and toss to combine.