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Chopped Greek Salad

When I am not feeling anything on a menu and I spot a Greek salad, I order it. The salad I compose the most at home is a Greek salad. When I take a road trip and want something satisfying to eat but don’t feel like being completely debaucherous, I seek out a local “House of Pizza” for a Greek salad.

So, it’s my go to dish; I would even call it one of my comfort foods. And sometimes I like to just change it up and chop it…

Simple and delicious!



1 romaine hearts, chopped

1/4 cup of feta, crumbled

1/4 cup of cured pitted black olives, chopped

2 small Kirby cucumbers

1/4 of red onion, chopped (I used white because it was what I had)

My Simple Vinaigrette:

Juice of half a lemon

2 tablespoons white balsamic or white wine vinegar

3 anchovies, minced into a paste

1/4 cup of good quality olive oil

Salt & pepper, to taste


  1. Prepare dressing: add all ingredients except olive oil and whisk. Slowly add olive oil, whisking constantly, until emulsified.
  2. Add all ingredients for salad to bowl and toss with dressing; serve immediately or chill for 20 minutes to meld flavors.



Satisfy your senses,
Amanda (follow me on Twitter!)

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