Chopped (v, Gf) Recipe

Prepare greens and veg

Rinse and thoroughly dry romaine lettuce. Chop into approximately 1/2-inch pieces and place in a large mixing bowl.

Thinly slice or shred the red cabbage and add to the bowl with the lettuce.

Peel (if desired) and thinly slice the cucumber into half-moons; add to the bowl.

Halve the cherry tomatoes and add them to the bowl.

Use a vegetable peeler to shave the carrot into ribbons, or grate it, then add to the bowl.

Finely chop the red bell pepper and add to the salad bowl.

Pit and halve the Kalamata olives and add them to the salad.

Add the crumbled feta, roughly chopped fresh oregano leaves, and chopped parsley (if using) to the top of the mixed vegetables. Do not toss yet.

In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, finely chopped fresh oregano, salt, and pepper.

Whisk or shake vigorously while slowly streaming in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: more salt or vinegar as desired.

Pour approximately 3/4 of the vinaigrette over the salad (reserve the rest to serve on the side). Use salad tongs or two large spoons to thoroughly but gently toss until ingredients are evenly coated.

Taste and add additional vinaigrette, salt, or pepper as needed. Sprinkle a little extra crumbled feta and a few whole oregano leaves on top for garnish.

Serve immediately. Leftover dressing keeps refrigerated up to 5 days; salad is best eaten the day it is made.