Greek Chopped Salad

Category, DifficultyBeginner

Yields4 Servings
Prep Time15 mins

The Dressing
 3 tbsp Red Wine Vinegar
 2 tbsp Olive Oil
 2 tsp Oregano
 ¼ tsp Salt
The Salad
 1 Cucumber
 5 Roma Tomatoes
 1 Large Red Bell Pepper
 ½ Small Red Onion
 15 oz Can Garbonzo Beans (rinsed and drained)
 Calamata Olives (sliced, to taste)

1

Using a small bowl, add all Dressing ingredients and whisk to combine. Set aside.

2

Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).

3

Put vegetables and garbanzo beans in a large bowl.

4

Add dressing and toss to combine. Able to be eaten immediately, or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Ingredients

The Dressing
 3 tbsp Red Wine Vinegar
 2 tbsp Olive Oil
 2 tsp Oregano
 ¼ tsp Salt
The Salad
 1 Cucumber
 5 Roma Tomatoes
 1 Large Red Bell Pepper
 ½ Small Red Onion
 15 oz Can Garbonzo Beans (rinsed and drained)
 Calamata Olives (sliced, to taste)

Directions

1

Using a small bowl, add all Dressing ingredients and whisk to combine. Set aside.

2

Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).

3

Put vegetables and garbanzo beans in a large bowl.

4

Add dressing and toss to combine. Able to be eaten immediately, or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Greek Chopped Salad

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