Chopped Greek Antipasto Salad
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:
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.)
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
- Yield: 4 servings. 1x
Description
All the flavors of your favorite Greek Salad served chopped and ready to toss with oregano dressing
Ingredients
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
- 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.
- 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.
Do you like Greek food? What's your favorite part of a Greek salad?
Love the colors here! Oh, and I'm all for adding oregano. Such a great, fresh tasting herb. Perfect summer salad!
This looks amazing - so fresh and perfect for summer!
Awww I use to be a part of The Secret Recipe Club...oh the memories! Love the Salad!
Small world! I'm still thinking about your Sangria & Girls Night party - I'm seriously looking for that on my next wine run 🙂
Put a greek salad in front of me and I'll never say no to it. Love your chopped salad way of putting it out. Knowing me, I'd eat all those olives first, but then be sad they are gone. Oh and how great is the smell of fresh oregano?
Funny, I had to put away the olives first as I prepped to take this photo because I eat them like candy 🙂 And yes, the fresh smell of oregano is so fine.
Greek salads are so wholesome! I agree - the oregano shouldn't be missing.
I love that you added feta cheese; we eat lots of vegan meals but I just love me some cheese - uhm!
Thanks for sharing!
Yeah, I pretty much eat like a lacto-ovo-pesca vegetarian most of the time but could never give up my cheese, milk, yogurt, ice cream or butter 🙂
I love making random things with my CSA box. Unfortunately, I would not have known what to do with so much oregano. Glad you could make such a wonderful recipe.
Admittedly, there is still a decent amount of it left. For now, it's making my window sill look pretty - ha!
Greek salad minus the lettuce? I'm so in!
It's been so "freeing" to admit I don't exactly love a ton of salad greens in my salad 🙂
Oh what a beautiful, glorious salad. My husband would devour this!
I went to Greece years ago and loved it! This salad transported me right back. Nice Job!
Ahhhh, Greece is totally on the bucket travel list. We contemplating doing an Italy/Greece honeymoon but ended up just in Italy/Sicily instead 🙂
That is a stunning salad. All those beautiful colors.
Thanks Margaret - that was the extra bonus on how great the colors looked after arranging 🙂
This salad looks amazing! Such a healthy lunch.
This was my lunch for a few days straight 🙂
My hubby loves Greek food and salad. He'd be all over this!
Let me know if you make it for him (or even better, he makes it for the family - ha!)
Deanna: You are an amazing cook! I got some beautiful cheese at my farmers' market this week and created something similar with cucumbers, tomatoes, hummus, and roasted beets. Thank goodness summer is in full swing 🙂
Right back at you, lady! Your farmer's market "cheese' salad sounds heavenly 🙂
Love, love, love, and I think my kids will eat this too 🙂 I've been digging fresh oregano on lot of things lately. Yum!!!
Sorry it is taking me so long to get over to see what you posted for SRC. Love this salad. In fact may get it made for lunch today. And thank you so much for the great jelly recipe.
This salad sounds good and I'm off to make it as I have all the ingredients. (Love some of the others I've seen, too.)
However, just wanted to point out your link to We Heart Vegan goes to a recently expired website (expired Jun 25 2016). Perhaps you could notify the owner if you know her in case the renewal date simply slipped her memory.