4 Step Chopped Greek Salad
February 11th, 2021
This salad is great for weekday afternoon meals. It’s light, healthy, and doesn’t give you a 3 o’clock slump. Or it can be served as a side dish alongside grilled chicken or shrimp for a fuller, non-vegetarian meal. Check out my chicken and shrimp marinade for the best BBQ skewers to accompany this salad!
Ingredients
- 1/2 cup crumbled Feta cheese
- 1 cup halved cherry tomatoes
- 2 cups chopped Persian cucumber
- 1 cup sliced beets
- 1 can of chickpeas, drained
- 1/4 cup thinly sliced red onion
- 1 diced red or yellow bell pepper
- 1/4 cup halved kalamata olives
- 1/4 cup chopped parsley
- 1/4 cup cashews
Dressing
- 1/4 cup EVOO
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- salt and pepper to taste
Directions
- For the dressing, combine all ingredients in a jar and shake vigorously until combined
- Add tomatoes, cucumber, chickpeas, beets, onion, bell pepper, olives, and parsley to a large bowl
- Stir to combine and add dressing to taste
- Sprinkle with feta and cashews over top and enjoy!
What is your favorite lunch time salad? Share in the comments below!
With love,
Ashley Jo
