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Chopped Greek salad

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SKILL LEVEL :
Easy and quick

The mint and oregano make this Greek salad

An abundance of mint and a bit of oregano in the dressing make this version of Greek salad fresh and light. If you have any oven-roasted tomatoes on hand, throw them in for an extra burst of flavor. Don't skip substitute bottled dressing! This dressing is fresh, light and flavorful and will bring out the flavor of your veggies.

Vegan, paleo and gluten-free diets

Suitable for vegan diets and paleo if you omit the  feta cheese.

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Tips

Chopped Greek salad

Yield 6 servings

An abundance of mint makes this Greek salad refreshing and light. Grilled chicken makes it substantial enough for dinner.

Ingredients

  • 2 T fresh lemon juice
  • 1/2 t dried oregano
  • 2 cloves garlic, minced
  • 1/2 t sugar
  • 1/3 cup olive oil
  • Sea salt and ground pepper to taste
  • 2 heads romaine lettuce, washed and chopped into 1" slices
  • 4 persian cucumbers, sliced lengthwise and sliced into quarter rounds
  • 1 basket cherry or teardrop tomatoes, halved
  • 3 green onions, thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup capers, drained
  • 4 ounces feta cheese, crumbled
  • 1/2 bunch fresh mint, roughly chopped

Instructions

  1. In a small mixing bowl whisk together first 4 ingredients. Slowly whisk in olive oil to form an emulsion. Season with salt and pepper to taste.
  2. In a large salad bowl combine remaining ingredients. Toss with dressing.

 

THIS SERVES WELL WITH

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