Chopped Greek Antipasto Salad

 

Chopped Greek Antipasto Salad | Teaspoonofspice.com

All the flavors of your favorite Greek Salad served chopped and ready to toss with oregano dressing~ by Deanna Segrave-Daly, RD

This herb had me doing a little happy dance when I picked up my CSA share last week:

Oregano | Teaspoonofspice.com

You see, for this month’s Secret Recipe Club, I was assigned Brittany from We Heart Vegan (a fellow Recipe ReDux member – whoot!) and I was stumped between several of her recipes to make (which pretty much happens every month I get my new “Group C” blogger assignment.) Turns out one of the recipes I had virtually dog-eared was Brittany’s Greek Antipasto Salad.

Key ingredient to any Greek Salad? Oregano.

And with my local and fresh oregano in hand, it was time to get my full on Greek on.

I pretty much stayed true to Brittany’s original recipe. I did add in feta cheese but that’s the only ingredient that’s not vegan in this salad (besides the touch of honey I added to the dressing to balance the tang.)

Chopped Greek Antipasto Salad | Teaspoonofspice.com

And I went the chopped salad route because I like having equal portions of veggies to the salad greens. True dietitian confession: sometimes I just skip the salad greens altogether if there are a lot of other vegetables involved.

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Chopped Greek Antipasto Salad

Chopped Greek Antipasto Salad | Teaspoonofspice.com

All the flavors of your favorite Greek Salad served chopped and ready to toss with oregano dressing

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings. 1x

Ingredients

Scale

For the salad:

  • 1/2 of a small head Bibb lettuce, chopped
  • 1/4 cup basil leaves, chopped
  • 1 (15 ounce) can low sodium garbanzo beans, drained and rinsed
  • 1 (14 ounce) can artichokes, halved
  • 4 ounces feta cheese, cubed
  • 1 pint grape tomatoes, halved
  • 1 English cucumber, chopped (about 1 cup)
  • 1/2 cup sliced black olives

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1 tablespoon water
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt

Instructions

  1. For the salad, toss lettuce and basil leaves together. Arrange in a pile on a large serving plate or in a large salad bowl. Arrange the rest of the ingredients in piles next to each other on the plate.
  2. For the dressing, blend together all ingredients in blender. Pour over salad and serve.

Notes

Adapted from We Heart Vegan’s Greek Antipasto Salad

This recipe made me remember how much I love me a Greek Salad and this recipe really comes together quickly. Definitely a recipe keeper and I’d make it again some time perhaps using leftover grilled chicken or shrimp for even more of a protein punch.

Chopped Greek Antipasto Salad | Teaspoonofspice.com

Do you like Greek food? What’s your favorite part of a Greek salad?

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