Chopped Greek Power Salad
There's something super refreshing about salads that are "chopped." They scream warm weather and easy preparation; this chopped Greek salad is no exception. With the addition of oregano, a basic red wine vinaigrette is made Greek, pairing perfectly with fresh mint, feta, roasted red peppers, and olives. Add some protein, like chicken breast or grilled tempeh (and maybe a side of cold rosé?) and you've got yourself a complete meal.
Delicious, filling, healthy salads are my go-to lunches most days of the week. Especially in the summer. But… I also love the beach. And salad + beach = soggy disaster, right? Wrong. Say hello to the layered beach salad. ✌🏼
This chopped Greek power salad is easy to bring anywhere. It’s super light and refreshing, but filling enough to keep you from running to the ice cream truck… until later in the afternoon (#nojudgment).
To keep the salad fresh until lunchtime, you only need three things: a container for the salad (I use these wide-mouth quart size mason jars with these leakproof lids), a cooler with an ice pack, and a layering strategy (also written below in the recipe).
Then, when you’re ready to eat, simply shake the jar so all the ingredients get coated in the dressing and lightly toss with a fork. And 💥 beach food that’s actually good for you. Enjoy!
Chopped Greek Power 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
2 cups chopped romaine hearts
HEALTHY GREEK DRESSING
2 tablespoons red 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
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.
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!