Chopped Greek Salad


  • 3 pickling cucumbers, trimmed and chopped, about 8oz (1 1/2 cups chopped)
  • 2 cups cherry tomatoes, quartered
  • 1/4 cup pitted black olives, halved (We have lovely LG olives in our stores)
  • 2 tbsp combination of chopped fresh parsley, oregano, chives and mint
  • 2 cups Romaine lettuce hearts, chopped, optional
  • 2 oz feta cheese, broken into small pieces
  • dressing:
  • 1 tbsp lemon juice (Liquid Gold Sicilian Lemon Balsamic gives it a nice zing)
  • 1 small clove garlic, minced
  • 1/2 tsp kosher salt
  • pinch coarsely ground black pepper
  • 1/4 cup Liquid Gold Extra Virgin Olive Oil  (I like a medium grassy one for this)


Chopped salads let you have lots of taste and textures with every bite. You can add grilled or roasted peppers, marinated artichokes or chick peas. Any leftovers taste great in a pita.

Method: 1. Combine tomatoes in a large bowl with cucumbers, olives and herbs. 2. In a small bowl whisk lemon juice, garlic, salt and oil. Gently combine with tomato mixture. 3. Just before serving add lettuce and cheese if using them. Toss gently. makes 4 to 6 servings

**This recipe is was adapted from one of my favorite recipe writers, Bonnie Stern

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