“Chopped Greek Salad with Homemade Greek Dressing”

How many salad lovers do I have out there? In the Summer months we tend to eat lighter and maybe a bit healthier because fresh vegetables and lettuces are abundant. Why, you ask? Don’t you think all fresh foods taste better? Nothing is like the fresh vegetables with homemade dressing in my Chopped Greek Salad with Homemade Greek Dressing. You can chop up this salad in no time plus make the dressing ahead of time. As a result flavors meld and just continues to get better.and brighter.

Chopped Greek Salad with Homemade Greek Dressing

Living in Chicagoland gives us the greatest opportunity to eat some amazing salads. No matter side or entree size, we have something for everyone. Many times my Mom would fix a salad for her and I because we were both salad crazed humans. Dad and my sister didn’t enjoy salads as much but later on that changed a bit. Either would ask Mom or order one at restaurants out of the blue.

Chopped Greek Salad with Homemade Greek Dressing

That said, best of all is making your own dressings at home. No they will not last as long as a store-bought brand but think of the health factors not to mention taste. Like nothing is as good as homemade Caesar Salad Dressing. Full of aromatics to produce the best savory flavor and not like bottled dressing. I’m not saying you can’t find a stand-by at your market but fresh is just always better. Try this salad and serve it with my Greek Pork Loin Chops. Delicious!

Chopped Greek Salad with Homemade Greek Dressing

Chopping all the vegetables is as easy as making the dressing, cutting all veggies around the same size. Store the vegetables in individual containers so no transfer of flavor happens. That’s just me but do as you like. When ready to serve mix lettuce with vegetables. You may have some vegetables left and it’s okay to add in more lettuce for more servings, going from 2 to 4. Furthermore, how great would it be to have leftovers for lunch? Toss servings with dressing as desired and enjoy! I think that works for you and me, too. Have a great week!

 

Chopped Greek Salad with Homemade Greek Dressing

1/2 cup red wine vinegar

Juice of 1 lemon and 1 t. lemon zest

2 t. minced garlic

2 t. dried oregano

1/2 t. black pepper

1/2 t. kosher salt or to taste

2 t. honey

1/2 cup Olive oil or more, if desired

2 Persian cucumbers, peeled with alternating ribbons and diced

1/4 to 1/2 red onion, diced into desired size

1 cup cherry or grape tomatoes, quartered

1/3 cup kalamata olives, pitted and quartered

3 to 4 cups chopped Romaine lettuce

Crumbled Feta cheese, for serving

 

In a small mixing bowl, combine vinegar, lemon juice and zest, garlic, oregano, pepper, salt, and honey. Slowly whisk Olive oil into vinegar mixture until emulsified. Set aside for at least one hour before serving to allow flavors to bloom.

Meanwhile, mix cucumbers, red onion, tomatoes, and olives together in a medium bowl. Place in refrigerator until ready to build salad.

When ready to serve, divide lettuce into two salad bowls. Spoon cucumber mixture on top of greens. Shake dressing to combine, pour over salad and toss. Sprinkle top of salad with crumbled Feta cheese and serve.

You will have extra dressing and vegetables which make perfect leftovers; just toss together when needed. Store leftovers in refrigerator.

 

Makes 2 salad servings plus extra vegetables and dressing. Chop more lettuce and this recipe will make 4 servings.