Greek-Inspired Chopped Salad
INGREDIENTS
chopped romaine lettuce
thickly sliced persian cucumbers
cherry/grape tomatoes, halved
kalamata olives, halved
feta, crumbled (i used goat’s milk feta; make vegan by removing cheese or using a vegan alternative)
cooked chickpeas
red wine vinegar
olive oil
dijon mustard
salt
pepper
oregano
1 small clove of garlic, finely chopped (optional)
METHOD
in a large bowl, place romaine, cucumber, tomato, olives, feta, and rinsed chickpeas.
in a mason jar, red wine vinegar, olive oil, a bit of dijon mustard. garlic if using, oregano, salt, and pepper. shake well. taste and adjust for seasoning.
pour as much dressing as you like over the salad and toss well. taste and adjust for seasoning. enjoy:)
