Greek Chopped Recipe

Name: Centre Street Tap Houses GREEK CHOPPED Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 cups romaine lettuce; 2 cups field greens (mixed baby greens); 0.25 cup red onion; 0.5 cup red bell pepper; 0.5 cup cucumber (English or Persian), seeded if desired; 1 cup grape tomatoes; 0.5 cup kalamata olives, pitted; 6 pieces pepperoncini, sliced; 0.5 cup feta cheese, crumbled; 0.25 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp minced garlic; 1 tsp dried oregano; 1 tbsp fresh parsley, finely chopped; 1 tsp fresh dill, finely chopped; 0.5 tsp honey or sugar; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Centre Street Tap House

Time20m

Serves4

romaine, field greens, red onion, red pepper, cucumber, grape tomato, kalamata olive, pepperoncini, feta, herb greek vinaigrette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

4 cups Romaine lettuce

2 cups field greens (mixed baby greens)

1/4 cup red onion

1/2 cup Red bell pepper

1/2 cup cucumber (English or Persian), seeded if desired

1 cup grape tomatoes

1/2 cup kalamata olives, pitted

6 pieces pepperoncini, sliced

1/2 cup Feta cheese, crumbled

Herb Greek Vinaigrette

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp minced garlic

1 tsp Dried oregano

1 tbsp fresh parsley, finely chopped

1 tsp fresh dill, finely chopped

1/2 tsp honey or sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Salad

Prepare greens

Wash and thoroughly dry the romaine and field greens. Chop the romaine into roughly 1‑inch pieces. If leaves are large, tear the field greens into bite-sized pieces. Place both in a large salad bowl.

Slice onion and pepper

Peel the red onion and slice very thinly into half-moons. Remove stem and seeds from the red bell pepper and cut into small dice (about 1/4‑inch). Add both to the bowl with the greens.

Prepare cucumber and tomatoes

If desired, halve and scoop seeds from the cucumber, then slice into 1/4‑inch half-moons or dice. Halve the grape tomatoes. Add cucumber and halved grape tomatoes to the bowl.

Add olives, pepperoncini, and feta

Roughly quarter or halve the pitted kalamata olives. Slice the pepperoncini into rings. Add olives, pepperoncini, and crumbled feta to the salad bowl and gently toss to combine all salad components.

Herb Greek Vinaigrette

In a small bowl or jar combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, chopped parsley, chopped dill, honey, salt, and black pepper. Whisk or shake to blend.

Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Pour about half of the dressing over the prepared salad and toss gently to coat. Serve remaining dressing on the side. If making ahead, keep dressing separate and add within 10 minutes of serving to keep greens crisp.