Chopped Greek Salad

Ingredients for the Chopped Greek Salad

• 2 heads romaine lettuce

• 1 small red onion or 2 young red onions

• 6 mini cucumbers

• 2 pints cherry tomatoes

• 1/2 cup Kalamata olives

• 1/2 cup chopped chives (slightly more or less is fine)

• 1/2 cup Feta

For the croutons

• 2 cups 1/2" cubes of pita bread or naan (about 2 large pieces or 4 small)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 2 teaspoons za'atar

For the dressing

• 1/3 cup olive oil
• 2 tablespoons white miso paste
• 1/4 cup red wine vinegar
• 2 lemons, juiced
• 2 garlic cloves, grated
• 1 tablespoon chopped parsley
• 1 heaping tablespoon dried oregano
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper

How to Make Chopped Greek Salad

1. Prepare the vegetables. Cut the lettuce into ribbons and chop the cucumbers and Kalamata olives. Halve or quarter the cherry tomatoes, depending on the size. Thinly slice the red onion, then cut into ½” slices. Combine all of the veggies and chives together in a bowl. 

2. Make the croutons. Heat the olive oil in a skillet over medium heat. Add the bread, stirring occasionally so the bread gets toasted but doesn't burn. Season with salt. Once the bread is toasted (about 5 minutes), turn off the heat and season with garlic powder. Add the za'atar and toss to coat the bread fully.

3. Make the dressing. Whisk together all the ingredients until the dressing is smooth and emulsified. 

4. Assemble the salad. Pour the dressing over the salad and toss to combine. Cut the Feta into ½” cubes and top with both the Feta and za’atar croutons.

What You'll Need

• Mixing Bowls
• A good knife
• Sauté Pan