Chopped Greek Salad with Feta Cheese

By Kath Dedon

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This Chopped Greek Salad with Feta Cheese is colorful and delicious! It’s best made ahead of time, so it’s perfect for entertaining, potluck parties, or your holiday table.

The recipe is adapted, barely, from Kalyn Denny’s recipe on her blog, Kalyn’s Kitchen. Kalyn uses Newman’s Own Olive Oil and Vinegar Dressing. I made a quick batch of Zesty Homemade Italian Salad Dressing and used that instead.

Kalyn cuts the Feta cheese into cubes and stirs it into the finished salad. I served it on the side. If it’s served on the side, people who like Feta can add it to their servings, and people who avoid dairy or who are vegan can enjoy the salad without it.

I highly recommend this Chopped Greek Salad with Feta Cheese for this busy holiday season!

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Chopped Greek Salad with Feta Cheese

(Adapted from Kalyn Denny’s recipe on Kalyn’s Kitchen)

(print the recipe)

Serves 3 – 4

1 cup grape tomatoes, cut in half

1 English cucumber, peeled, cut in half lengthwise, and sliced

½ red bell pepper, cut into ¾-inch squares

½ yellow bell pepper, cut into ¾-inch squares

½ orange bell pepper, cut into ¾-inch squares

½ cup pitted Kalamata olives, cut in half (or sliced Kalamata olives)

¼ cup chopped red onion

½ cup diced Feta cheese (or more), or sliced Feta served on the side

Dressing

½ cup Zesty Homemade Italian Salad Dressing (or Newman’s Own Olive Oil and Vinegar Dressing)

1 teaspoon dried oregano

1. Mix the oregano into the salad dressing and set aside.
2. Put the tomatoes, cucumber, peppers, olives, and red onion in a bowl.
3. Pour the desired amount of salad dressing over the salad. (I used almost all of it.) Gently stir the salad so the dressing is well-distributed.
4. If adding the Feta cheese to the salad, stir the cheese into the salad. Otherwise, serve it on the side.
5. The salad can be served immediately, but it’s even better if it’s allowed to marinate at room temperature for an hour or two. Refrigerate leftovers; it keeps well.

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The Chopped Greek Salad with Feta Cheese was part of a meal that I delivered to Laura and Byron. They welcomed our little grandson, Emerson, into the world 20 days ago. He was born on November 25.

That’s right! I’m a first-time Grammy! Of course, Emerson is the most beautiful baby ever born! GrandpaDude (Bob) and I are thrilled!! (I’m speaking with a lot of exclamation points these days. 😉 )

(Oh, and Laura wanted me to let you know that they loved the salad! 🙂 )

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Laura, Byron, and Emerson

Photo by Bella Baby Photography 

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