Chopped Greek Salad

mediterranean-salad Recipe
Kate Sears
Add Greek style to a tossed veggie salad by tossing in olives, feta cheese, mint and a tangy olive oil vinaigrette.


Makes 4 servings (serving size: 3 1/2 cups salad, 1/2 pita, and 1 1/4 tablespoons dressing)
Total time: 20 Minutes

Recipe Time

Prep: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 278
Fat 14 g
Satfat 3 g
Monofat 8 g
Polyfat 2 g
Protein 9 g
Carbohydrate 32 g
Fiber 7 g
Cholesterol 11 mg
Iron 3 mg
Sodium 537 mg
Calcium 163 mg


1/4 cup fresh lemon juice
1 small garlic clove, minced
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 1/2 heads hearts of Romaine, chopped (about 12 cups)
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 small yellow bell pepper, diced (about 1 cup)
1 cup cherry or grape tomatoes, halved
1 cup chopped cucumber
1/2 small red onion, chopped
1/4 cup pitted kalamata olives
1/3 cup crumbled feta cheese
1/4 cup fresh mint leaves
2 whole-wheat pitas, toasted and halved


1. Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.

2. Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.

Lori Powell,


April 2010