Chopped Greek Salad
Posted: | Categories: Recipes | Tags:salad vegetarian
Chopped Greek Salad
Melissa Ben-Ishay
Savory Recipes
A few weeks ago, I had an amazing Greek Salad at a restaurant that inspired me to make one. What really makes this salad special are the crunchy za'atar croutons, which add the perfect spice and crunch to the salad. The ratios are so important to make this salad truly mouthwatering, and let me tell you—I think it might even be better than the one I ate at the restaurant. It’s the perfect summer salad if you ask me.
Ingredients
- 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
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- 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
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- 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
Directions
- 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.
- 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.
- Make the dressing. Whisk together all the ingredients until the dressing is smooth and emulsified.
- 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.
