GREEK-ITALIAN CHOPPED SALAD

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Greek-Italian Chopped Salad image

Provided by Steve Silverman

Categories     Salad     Bean     Olive     No-Cook     Picnic     Lunch     Buffet     Feta     Meat     Fennel     Lettuce     Bon Appétit     Vermont     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

6 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
6 cups chopped romaine lettuce
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
1/2 cup crumbled feta cheese (about 3 ounces)
2 ounces thinly sliced Italian Genoa salami, cut into strips
1/4 cup sliced pitted Kalamata olives

Steps:

  • Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
  • Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve.

*** Explore more Greek-Italian Chopped Salad Recipes »

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