Greek Italian Chopped Salad
A vibrant and refreshing salad that combines the best of Greek and Italian culinary traditions. Perfect for a healthy meal or as a side dish.
Equipment
- 1 Mixing Bowl large
- 1 Whisk
- 1 Knife for chopping vegetables
Ingredients
Salad Ingredients
- 2 cups cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper julienned
- 1/2 red onion finely chopped
- 1 cup arugula or baby spinach
- 1/2 cup feta cheese crumbled
- 1/2 cup mozzarella cheese cubed
- 1/4 cup olives pitted and sliced
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tsp Italian herbs
- Salt and pepper to taste
Instructions
Preparation
- Wash and chop the vegetables. Dice the cucumbers, halve the cherry tomatoes, julienne the red bell peppers, and finely chop the red onion. Set aside.
- In a large mixing bowl, combine the chopped vegetables, arugula or baby spinach, feta cheese, mozzarella cheese, and olives. Toss gently to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and Italian herbs. Season with salt and pepper to taste.
- Drizzle the dressing over the salad ingredients in the mixing bowl. Toss gently to coat all the ingredients evenly with the dressing.
- Transfer the salad to a serving platter or individual bowls. Serve immediately for the freshest flavor.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the salad's crispness.
Notes
Pro Tips: Use the freshest vegetables for the best flavor. Ingredient Substitutions: Try goat cheese instead of feta for a different taste. How to Serve: Pair with grilled meats or seafood. Storage & Freshness: Store dressing separately. Make-Ahead Tips: Prep ingredients in advance for easy assembly.