Chopped Greek salad
An abundance of mint makes this Greek salad refreshing and light. Grilled chicken makes it substantial enough for dinner.
- Yield: 6 servings 1x
Ingredients
Scale
- 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
- 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.
- In a large salad bowl combine remaining ingredients. Toss with dressing.
Find it online: https://somethingnewfordinner.com/recipe/chopped-greek-salad/