Summertime in my house is all about vegetables! I spend a lot of time processing vegetables. At least one big veggie salad a week is on the dinner menu.
These chopped salads are great! They add lots of boosts in flavor and pops of crunch. Once again, recipes are only suggestions. Make it yours with your favorite ingredients and especially with those you have on hand.
The big thing about chopped salad is chopping everything up pretty small and all about the same size. As my friend Peggy says, “Chopping is calming for me.”
Quite frankly, sometimes I just need to get some frustrations out by banging that knife around!
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
- 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
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Toss all salad ingredients with ½ of the dressing. Toss, toss, toss. Taste and add more if you need it.