Lemony Herb-Loaded Chopped Greek Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine chopped cucumbers, tomatoes, bell peppers, red onions, and Kalamata olives.
• STEP 2.In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the vegetables and toss to coat evenly.
• STEP 4.Crumble feta cheese over the salad and sprinkle with fresh herbs like parsley and dill.
• STEP 5.Gently toss the salad again to combine all the ingredients.
• STEP 6.Serve the salad immediately or refrigerate for a few hours to allow the flavors to meld together.
• STEP 7.This salad can be stored in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• For a more intense flavor, marinate the chopped vegetables in the dressing for 30 minutes before serving.
• Feel free to add other ingredients like grilled chicken, chickpeas, or avocado to make it a more substantial meal.
• To make the salad ahead of time, keep the dressing separate and toss it with the vegetables just before serving.

Storage and Serving

• Serve the Lemony Herb-Loaded Chopped Greek Salad as a side dish with grilled meats or as a light lunch.
• Garnish with extra fresh herbs and a squeeze of lemon juice for added brightness.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.