Chopped Greek Antipasto Salad

ByDeanna Segrave-Daly
51 Comments

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chopped Greek Antipasto Salad | Teaspoonofspice.com

Chopped Greek Antipasto Salad

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

Description

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

Ingredients

Scale

For the salad:

  • ½ of a small head Bibb lettuce, chopped
  • ¼ 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)
  • ½ cup sliced black olives

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice (about ½ lemon)
  • 1 tablespoon water
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • ¼ teaspoon black pepper
  • ⅛ 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

Did you make this recipe?

Share a photo and tag us @tsp_basil @tspcurry — we can't wait to see what you've made!

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?

More Soups and Salads

51 Comments

  1. I'll take TWO bowls 🙂 I LOVE Greek salad... and hard to tease out which part... I usually put pepperoncini peppers (sp?) on mine, bite off the bottom and then let the juice flow all over the salad... you know, extra dressing 🙂 Is that weird?

  2. I've never come across a Greek style chopped salad- but you said it- Oregano is KEY! My favourite Greek food is ironically, oregano grilled chicken!

    1. Oooh, now you have me craving some oregano grilled chicken - good thing it's just the start of grilling season on this side of the globe 🙂

  3. Greek style antipasto sounds like the perfect lunch to me! Pinned!

    1. Thanks Cindy - we should have a virtual lunch date one of these days - lol 🙂

  4. I love your true dietitian confession- agreed that sometimes there are already plenty of veggies loaded up on my chopped salads and the lettuce just gets in the way 😉 This looks delicious because I love anything greek! Glad you added the feta... because that salty tang is irresistible!

    1. Ha - I'm stealing that line "sometimes the lettuce just gets in the way". If you like feta, you must try ricotta salata - a bit less tangy, still salty sheep's milk cheese from Italy - so so good 🙂

  5. Hello! I love Greek salad! Oh so delicious! And I'm also loving the Secret Recipe Club! Will check it out!

  6. yes - check out SRC - it's such fun and I've met so many inspirational food bloggers thru it 🙂

  7. I have always opted for any other salad other than Greek - but this chopped version has my stomach "talking" or "grumbling" - this looks phenomenal!

    1. Yes - talk about "fusion" cuisine - I probably eat any kind of Greek/Italian combo out there!

  10. Chopped salads are the way to go when it comes to salads - at least for me!! Looks great!

  11. I agree - funny something as simple as how you arrange the salad makes it more desirable 🙂

  13. I love a good chopped salad. They are so versatile and delicious. This version, with those artichoke hearts, is fab!

  14. This is such a fantastic dish. I used to work at a Greek restaurant, love the food so very much.

  15. What a perfect summer salad! Love all the delicious flavors:) Great SRC pick for this month! Lynn @ Turnips 2 Tangerines

  18. Perfection on a plate! Love all the color and textures going on here!

Comments are closed.