Chopped Greek Salad With Shallot Vinaigrette Recipes

CHOPPED GREEK SALAD

Chopped Greek Salad image

This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 16

Ingredients

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4" cubes (about 1 1/4 cups)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

Steps:

In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg

CHOPPED GREEK SALAD WITH SHALLOT VINAIGRETTE

Chopped Greek Salad With Shallot Vinaigrette image

Make and share this Chopped Greek Salad With Shallot Vinaigrette recipe from Food.com.

Provided by Lavender Lynn

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons white balsamic vinegar
1 teaspoon fresh lemon juice
1 small shallot, halved
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
salt & freshly ground black pepper
10 ounces mixed baby greens, coarsely chopped
4 Belgian endive, halved, cored and coarsely chopped
1 English cucumber, peeled, halved, seeded and cut into 1/2-inch dice
1 pint grape tomatoes, halved
1/4 cup dill, coarsely chopped
3/4 cup pitted kalamata olive, halved (5 ounces)
1/2 lb feta cheese, crumbled (2 cups)

Steps:

In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
Make Ahead The dressing can be refrigerated overnight.

Nutrition Facts : Calories 207.6, Fat 14.9, SaturatedFat 5.3, Cholesterol 25.4, Sodium 470, Carbohydrate 13.6, Fiber 9, Sugar 3.4, Protein 8

CHOPPED GREEK SALAD

Chopped Greek Salad image

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 cups chopped romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium tomato, chopped
1/3 cup sliced Greek olives
1/3 cup crumbled feta cheese
1/4 cup finely chopped pepperoncini
DRESSING:
2 tablespoons minced fresh basil
2 tablespoons pepperoncini juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CHOPPED GREEK SALAD IN A JAR

Chopped Greek Salad in a Jar image

We translated this Mediterranean-inspired favorite from Jenn Tidwell of Fair Oaks, California, into a layered lunch beauty. You'll get some crunch, a bit of tang and a lot of amazing. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup pepperoncini juice
1/4 cup extra virgin olive oil
1/4 cup minced fresh basil
2 tablespoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup finely chopped pepperoncini
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1/2 cup Greek olives
1 medium tomato, chopped
1/2 cup crumbled feta cheese
8 cups chopped romaine

Steps:

In a small bowl, whisk the first 6 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: olive oil mixture, pepperoncini, garbanzo beans, celery, Greek olives, tomato, feta and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Nutrition Facts : Calories 332 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 9g protein.

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

Provided by Samin Nosrat

Categories Bon Appétit Salad Salad Dressing Dill Feta Shallot Cucumber Radicchio Lemon Sugar Snap Pea Wheat/Gluten-Free Summer Spring

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 medium shallot, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup olive oil
Kosher salt
8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces
1 bunch radishes (about 12), trimmed, thinly sliced
4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces
1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces
6 ounces feta, crumbled (about 1 1/2 cups)
1 1/2 cups torn dill fronds
Freshly ground black pepper

Steps:

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
Do Ahead:
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

More about "chopped greek salad with shallot vinaigrette recipes"

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

2017-05-16 Step 3. Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season …
From bonappetit.com
4.8/5 (4)
Estimated Reading Time 1 min
Servings 8

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
Do Ahead: Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

Chopped Greek Salad With Shallot Vinaigrette Recipes

CHOPPED GREEK SALAD

CHOPPED GREEK SALAD WITH SHALLOT VINAIGRETTE

Make and share this Chopped Greek Salad With Shallot Vinaigrette recipe from Food.com.

CHOPPED GREEK SALAD

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

CHOPPED GREEK SALAD IN A JAR

We translated this Mediterranean-inspired favorite from Jenn Tidwell of Fair Oaks, California, into a layered lunch beauty. You'll get some crunch, a bit of tang and a lot of amazing. -Taste of Home Test Kitchen

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

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