January 26, 2024
Greek Inspired Chopped Salad
I’m hitting the current trend of chopped salads HARD! These were a huge hit back in the early 2000’s and I love them then. I’m so happy to see they are making a come back. Get ready, because I’m going to ride this wave and post lots of these chopped salads in the coming weeks.
This one is a simple Greek inspired salad. You just chop everything and toss it together. You can make the dressing and put it on the side or just mix it into the salad all at once.
One last thing, you DO NOT Need a special chopper to make this, or any chopped salad. A good knife and a few minutes is all it takes.
1 can chick peas drained and dried
1 TBSP Rosemary olive oil
1 head Romaine lettuce
1 large tomato
1 red onion
1 large cucumber washed (peeled if you like)
1/2 cup kalamata olives, pitted
1/2 cup crumbled feta cheese For the dressing:
2 Tablespoons Rosemary infused olive oil
1 Tablespoon Champagne or red wine vinegar
Just from one half a lemon
salt and pepper to taste
Heat oven to 425 degrees
toss chickpeas in rosemary olive oil and roast them about 30 minutes until they are crunchy
When they are done, set aside for them to cool. Chop lettuce finely so it's mostly shredded, place in a bowl. Repeat chopping the rest of the ingredients (including the olives) to small 1/4 inch pecies and toss them in the bowl as you go. Pour all dressing ingredients directly onto the salad. Add the roasted chickpeas. Toss to coat everything and enjoy!