Chopped Greek Salad

Yield: Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings. If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

INGREDIENTS
10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4” cubes (about 1 1/4 cups)
1 can of chickpeas (optional)

Greek vinaigrette

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
2 teaspoons dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Pinch of red pepper flakes, for heat (optional)

INSTRUCTIONS

In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.

To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup or OXO’s Twist & Pour Dressing Mixer. Whisk (or twist) until blended. Taste, and add more vinegar if you’d like a more tangy dressing, or more honey for a more tame dressing.

If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

https://cookieandkate.com/2018/chopped-greek-salad-recipe/