Healthy and bursting with flavor!
Chunky Greek Salad is colorful, easy and healthy, and it sure beats the ho-hum lettuce drenched in Ranch dressing option.
Bellpeppers have more Vitamin C than oranges, Plus, they're a colorful and crunchy addition to any salad.
By using thin-skinned English cucumbers, there's no need to peel them.
A clear white balsamic vinegar, rather than its wine-colored cousin keeps the salad components bright. Salty, briny Greek feta makes the salad substantial. Looking for even more protein? You could add cubed salami or a can of flaked tuna.
Want to know what to pair this salad with? We suggest the Crispy Roasted Chicken and the Rustic Herb Bread easily made from pizza dough. It's perfect for sopping up any leftover salad dressing.
Chunky Greek Salad
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
Serves 2-3, depending on portion size; makes approximately 5 cups of salad
1/2 c Kalamata olives (halved and drained)
1 c chopped lbs. purple onions (approx. 5-6 medium to large ones) peeled and sliced
1 c chopped parsley
1 English cucumber chopped
2 c tomatoes chopped (about 6 Campari tomatoes(
3/4 c bell pepper (I used mini red and yellow bell peppers)
1T fresh dill
2 T fresh mint (optional)
1/2 t salt
1/2 t onion salt
1/2 t black pepper
1/2 garlic powder
1/4 t red pepper flakes (optional)
4 T olive oil
2 T white balsamic vinegar
1 t Dijon mustard
Preparation Instructions
1. Chop vegetables, parsley, dill and cube the feta. Place in a medium size bowl.
2. In a measuring cup or lid with a screw on top, make the dressing with the salt, onion salt, pepper, garlic powder, Dijon mustard, white balsamic vinegar, olive oil and red pepper flakes.
3. Use a fork to mix or shake the jar with the lid to emulsify the dressing.
4. Pour 3/4 of the dressing on salad. Toss.
5. Add more dressing as desired.
6. For a vegan version, omit the feta or use a vegan cheese substitute.