Chopped Greek Salad

Recipe written by The Chef Next Door


5 oz. baby romaine, chopped

5 oz. crumbled Feta cheese

2 Roma tomatoes, chopped

1 medium seedless cucumber, diced

1/2 cup Kalamata olives, chopped

1/4 cup red onion, chopped

For the dressing:
1/2 cup EVOO

Juice from one lemon

1 tsp dried oregano

1/2 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp fresh cracked black pepper

First make the dressing. Combine all of the dressing ingredients in a mason jar, or similar type of jar, place the lid on tightly and shake vigorously until well combined. Place in the refrigerator for about 30 minutes. (This can be made ahead of time and stored in the refrigerator for up to 2 days)

In a large bowl, place all of the salad ingredients. Using tongs or salad servers, toss everything together well. Pour about 1/4 cup of dressing over the salad and toss. Add more dressing as you wish to get the perfect balance.

Bon Appetit!