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Healthy Rainbow Chopped Greek Salad Recipe

Chopped Greek Salad

This chopped Greek salad is bursting with freshness, crunch, and tons of flavor. It has that tangy taste from the Kalamata olives and artichokes, the freshness from the romaine, cucumber, and tomatoes, and a lemon oregano dressing to bring it all together. Eat it by itself, use as a filling with hummus in a wrap, or serve it alongside a Mediterranean meal.
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Total Time 15 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 large cucumber chopped
  • 1 cup cherry or grape tomatoes halved
  • 1/2 medium red onion diced finely
  • 1 cup artichoke hearts rinsed and chopped
  • 1 banana pepper and/or a orange or yellow bell pepper seeded and diced (I use a banana pepper)
  • 1/2 cup Kalamata olives pitted and halved or sliced
  • 1 head romaine lettuce chopped
  • Greek Dressing: 3 TBSP lemon juice 1 tsp dried oregano, 1 minced garlic clove, 1/4 tsp honey, pinch of sea salt, and ground pepper - optional add in 1 tsp-1TBSP olive oil (I skip it since I don't miss it in this)

Method
 

  1. Prep the salad ingredients and add each ingredient right to your serving platter.
  2. In a small dish, whisk together the Greek dressing.
  3. Dress and mix the salad right before serving. Enjoy!

Notes

Notes: If you want some creaminess like feta gives, add in diced avocado!
Plating: I think it looks extra beautiful to plate all the ingredients side by side. If you are hosting guests, they'll love seeing the rainbow of colors prior to tossing it all together before serving.
As far as the dressing: The recipe has very little dressing but it does not need much as the salad is wet enough. The juicy tomatoes, Kalamata olives, and artichokes all add so much on their own. Just know that the dressing is a bit potent without any olive oil if you taste it by itself. Once you mix it in with the salad, it tastes perfect.
 
Gluten-Free | Vinegar-Free | Refined Sugar-Free | Plant-Based