GREEK CHOPPED SALAD

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Greek Chopped Salad image

I'm getting fond of chopped salads--they're so much more toddler-friendly than salads with large pieces. I made this chopped version of one of our favorite salads to accompany a pan of spanokopita for dinner tonight. Yum! Cooking time is marinating time.

Provided by Halcyon Eve

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 English cucumber, seeded, cut into eights lengthwise, and sliced
2 medium tomatoes, seeded and chopped
1/2 medium red onion, peeled and chopped
1/2 yellow sweet bell pepper, seeded and chopped
1/4 cup pitted kalamata olive, quartered
1/2 cup vinaigrette dressing (I like to use Newman's Own Balsamic Vinaigrette dressing)
1/2 teaspoon dried oregano leaves or 1/2 tablespoon chopped fresh oregano
fresh ground pepper
2 romaine lettuce hearts, chopped into small bite-sized pieces
1 avocado, peeled, seeded, and chopped
4 ounces crumbled feta cheese
additional vinaigrette dressing, if desired

Steps:

  • Combine cucumber, tomatoes, onion, pepper, and olives in a leak-proof container or zip-lock baggie. Add dressing, oregano, and pepper to taste; shake to combine. Marinate at least 20 minutes (may be made up to 12 hours ahead).
  • Divide chopped lettuce among 4 salad bowls or plates.
  • Top with equal portions of the marinated vegetables.
  • Divide the avocado into four portions and sprinkle over the salad.
  • Sprinkle Feta cheese to taste over all.
  • Add more dressing to taste, if desired.

Nutrition Facts : Calories 397.8, Fat 31.5, SaturatedFat 8.7, Cholesterol 26.8, Sodium 432.2, Carbohydrate 25.2, Fiber 11.9, Sugar 9.5, Protein 10.6

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