Ultimate Greek Chopped Salad

I can’t even tell you how many times I’ve made this salad. So. Crazy. Good.
I keep going back to it because it’s crisp, refreshing, and flavorful (with an added protein boost from the beans!) And I love how fast it comes together.
The red wine vinegar-oregano dressing is made in under a minute, then you just chop up the veggies, toss it all together, and do a face plant right in the center of the bowl. Errr… I mean eat it gracefully with a spoon 🙂
Either way. This was one of the early posts I did on the blog, and since I’ve already made it several times this year I wanted to get better photos to share with you all. I hope you give it a try!

1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion
15 oz. can garbanzo beans, rinsed and drained
Optional: olives, feta, pepperoncini
{For the dressing}
3 Tbsp. red wine vinegar
1/4 cup olive oil
2 tsp. oregano
1/4 tsp. salt
Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.

Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).

Put vegetables and garbanzo beans in a large bowl.

Add dressing and toss to combine.

Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Source : thegardengrazer


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