Chopped Vegetarian (No Lettuce) Greek Salad
This vegetarian (& can easily bemade vegan) no lettuce chopped Greek salad is one of my absolute favorites. The flavors immediately take me back to the Mediterranean sun that I am desperately craving during this Portland winter.
Ingredients
- 2 cucumbers
- 1/2 cup cherry tomatoes
- 1/4 cup red onion
- 1 bell pepper
- 2 tablespoons kalamata olives
- 1 tablespoon capers
- 1 oz feta cheese
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- fresh dill to taste
Instructions
- Chop up all your veggies. Traditionally, Greek salads have larger chunks of vegetables but I find it easier to eat when you chop of your vegetables on the smaller side, but do whatever you prefer.
- In a bowl, mix vegetables, olives and capers. Drizzle with red wine vinegar and season with salt and pepper to taste.
- Plate and sprinkle with feta cheese and fresh dill.
- Enjoy!
Notes
- You can meal prep this and it will stay fresh for up to 5 days in the fridge. I would leave the red wine vinegar and feta off and add that when you are ready to consume.
- Serve this with your favorite protein! We love to add chickpeas or shrimp to it. You can also add some quinoa to bulk it up.
Tried this recipe?Let us know how it was!