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Chopped Greek Salad Recipe
This chopped Greek salad is easy to make, loaded with healthy ingredients, and keeps well in the fridge. Great for quick lunches and potlucks.
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Calories
274
kcal
Author
Rachel Gurk
Ingredients
1
greenhouse cucumber or 3 pickle-sized cucumbers, cut into bite-sized pieces
(see note)
1
pint
grape tomatoes, halved
1
large red bell pepper, diced
(about
1 ¼
cups)
1
can
(15 oz.) garbanzo or great northern beans, rinsed and drained
8
oz.
feta cheese, cut into cubes
(see note)
3
tablespoons
red wine vinegar
¼
cup
extra virgin olive oil
1 ½
teaspoons
dried oregano
½
teaspoon
coarse black pepper
¼
teaspoon
kosher salt
optional: diced red onions and kalamata olives
Instructions
Combine cucumbers, grape tomatoes, red bell pepper, beans, and feta cheese in a large mixing bowl. If using olives and red onions, add them, too.
In a small bowl or a measuring cup, whisk together red wine vinegar, olive oil, oregano, salt and pepper.
Pour dressing over salad mixture and stir well to combine. Taste and add additional salt and pepper, if needed.
Serve immediately or refrigerate overnight. Stir again before serving.
Video
Notes
If you are using a thicker skinned waxed cucumber, peel before using.
Avoid crumbled feta cheese. If you prefer, low-fat feta cheese can be substituted.
Salad will keep in the refrigerator for 3 to 4 days. Stir well before serving.
To decrease the sharp flavor, soak the chopped onions in ice water for 10 minutes or so. Drain well before using.
Nutrition
Serving:
1
cup
|
Calories:
274
kcal
|
Carbohydrates:
18
g
|
Protein:
10
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
34
mg
|
Sodium:
732
mg
|
Potassium:
455
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
1745
IU
|
Vitamin C:
47
mg
|
Calcium:
238
mg
|
Iron:
2
mg