I made this salad to go along with the Greek Meatballs I prepped and cooked this weekend. It was super important to me that whatever vegetable side/salad I made go along with lots of protein options. Thus, the Greek Chopped Salad was born. It eats well alone, but plays well with others: canned fish, the aforementioned meatballs, pulled chicken, deli meat maybe?
I used green onion instead of red onion because no one really wants (or wants to smell your) onion breath. I tossed in some greens (arugula & spinach) to dress it up a bit. Hindsight doesn’t recommend the spinach–turns slimy, but the arugula was awesome. Also, I immediately dumped a mondo-generous portion of feta after I snapped this picture. That last part, is up to you.
- 1 English (also called Hot House) cucumber
- 2 green onions
- 1 pint cherry/grape tomatoes
- 1 handful kalamata olives
- 4 pepperoncini peppers
- 2 handfuls arugula greens
- juice of 1 generous lemon
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh mint
- 3 tablespoons extra virgin olive oil
- salt & pepper
- feta, if you want
Get out a storage/serving container.
Chop up the cucumber, green onions, tomatoes, olives, peppers and arugula. Toss them into the container. Add in everything else.
Make sure you generously season the salad with salt and pepper, to your liking of course.
Stir to combine.