As simple as it is, Greek chop salad delivers in a way that only a handful of olives and feta can. Fresh, summertime vegetables like cucumbers and tomatoes keep this salad light while a sprinkling of hearty chickpeas make it substantial enough for lunch.
Also: anything that improves as it sits in our fridge – like a saucy salad – is worth paying attention to. You may want to double this recipe and stow some away for later.
Greek Chop Salad
- 2 c cooked chickpeas
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 small red onion
- 2 c grape tomatoes
- 1 cucumber
- 4 oz feta cheese
- 1/2 c kalamata olives
- For the dressing:
- 1 lemon
- 4 tbsp. extra virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tbsp. coarse sea salt, plus more to taste
- ground black pepper, to taste
- Rinse and drain the cooked chickpeas. Chop the peppers and onion. Halve the tomatoes. Slice and quarter the cucumber. Crumble the feta cheese.
- Place all salad ingredients into a large bowl and toss to combine.
- Juice the lemon.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder and oregano. Pour onto salad and toss again to well combine. Taste and add additional salt and pepper to your preference.
- Cover and refrigerate for an hour or so to marinate, or serve immediately.