Description
A refreshing, healthy chopped Greek salad with a simple red wine vinaigrette. Full of Greek flavor with oregano, roasted red pepper, mint, and feta. Easy to meal prep or pack to bring to the beach!
Ingredients
Scale
Salad
- 1/4 red onion, chopped
- 1 small cucumber, peeled and chopped
- 1/2 cup roasted red peppers, chopped
- 10 pitted kalamata olives, sliced
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 oz crumbled feta
- 1/4 cup mint, chopped
- 4 cups chopped romaine hearts
Greek Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove, chopped
- 1/2 teaspoon dried oregano (more or less depending on how strong your spice is)
- 1 teaspoon maple syrup or honey (optional)
- salt and pepper to taste
Instructions
- Make the dressing. Add all ingredients to a mason jar and shake well to combine.
- Assemble the salad. Toss dressing with all remaining ingredients, divide between two plates or bowls, and serve. Packing the salad to eat somewhere else? Follow the layering instructions below.
Notes
Packing the salad? Layer! Divide the following ingredients between two containers, like a wide-mouth mason jar with these leakproof lids (bottom to top): the Greek dressing, red onion, cucumber, roasted red peppers, olives, chickpeas, feta, mint, and top with romaine. Pack salads in a small cooler with an ice pack (don’t forget forks if you’re headed to the beach!). Once you’re ready to eat, shake the jar so all the ingredients get coated in the dressing and lightly toss with a fork. Enjoy!