OPA Chopped Salad
Recipe type: Salad
Cuisine: Greek
If you follow my cooking at all, you knew there would be a Greek version because it is my favorite! This is loaded with all the summertime tastes of Greece Village Salad. We enjoyed this with my Brother in law’s recipe for hummus and baked pita chips.
  • 1 head romaine or iceberg lettuce, chopped
  • 1 jar (12 oz) marinated artichokes, chopped
  • 1 cup crumbled feta
  • 1 cup grape tomatoes, cut in 4
  • 1 European cucumber, diced in ½ inch cubes
  • ½ cup kalamata olives, chopped
  • 1 cup baby spinach, chopped
  • 3 Tbsp. chopped fresh mint
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • ½ cup chopped red onions
  • ½ cup shredded carrots
  • 1 red bell pepper, chopped
  • Dressing
  • ⅓ cup extra-virgin olive oil (I used Branch & Vine Milanese Gremolata)
  • 1 lemon, juiced
  • 1 medium garlic clove, pressed or minced
  • 1 tsp dried oregano
  • 1 tsp honey or maple syrup
  • ½ tsp salt, more to taste
  • Pinch of red pepper flakes, for heat
  • (optional)
  1. In a small bowl, whisk together the dressing ingredients. Set aside.
  2. Toss all salad ingredients with ½ of the dressing. Toss, toss, toss. Taste and add more if you need it.
Recipe by Fayette Woman at https://fayettewoman.com/opa-chopped-salad/