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- Vegetables and Their Roles The base of the salad includes: - 1 cucumber, diced - 2 cups cherry tomatoes, halved - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped Each vegetable adds crunch and color. The cucumber gives a cool bite. The cherry tomatoes add sweetness. The bell pepper brings a crisp texture. The red onion offers a sharp, tangy taste. - Dressing Components The dressing is simple but full of flavor: - 1/4 cup extra virgin olive oil - 2 tablespoons red wine vinegar - 1 teaspoon dried oregano - Salt and pepper to taste The olive oil adds richness. The vinegar provides acidity. Oregano gives an earthy taste. Salt and pepper enhance all the flavors. - Optional Toppings You can add extra toppings for more taste: - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped Kalamata olives add a briny flavor. Feta cheese gives creaminess and saltiness. Fresh parsley adds a pop of color and freshness. For the full recipe, check the details above. Chopping the Vegetables Start by washing your vegetables. Use a sharp knife for easy chopping. Dice the cucumber into small pieces. Halve the cherry tomatoes, and dice the bell pepper. Finely chop the red onion. Each veggie adds its own taste and texture. Making the Dressing In a small bowl, combine extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Whisk these together until fully mixed. This dressing brings all the flavors together and enhances the salad. Combining Ingredients In a large mixing bowl, add the chopped cucumber, cherry tomatoes, bell pepper, and red onion. Then, toss in the Kalamata olives and crumbled feta cheese. Pour the dressing over the top. Mix gently to coat all ingredients well. Tossing Techniques Use a large spoon to toss the salad. Be gentle to avoid breaking the feta cheese. You want to mix everything evenly without smashing the veggies. Letting Flavors Meld After tossing, let your salad sit for 10-15 minutes. This wait allows the flavors to blend and deepen. Enjoy the freshness and flavor in every bite. For the full recipe, check the details above. To make your Chopped Greek Veggie Salad stand out, focus on freshness. Use ripe tomatoes and crisp cucumbers. They add the best taste and texture. Always wash your veggies well. This step helps remove dirt and any chemicals. For flavor, consider adding a touch of lemon juice. It enhances the salad's taste. Fresh herbs like dill or mint also work well. They can brighten up the dish. If you want a kick, add a pinch of red pepper flakes. This small addition can make a big difference. One common mistake is using too much dressing. It can make the salad soggy. Aim for just enough to coat the veggies. Remember, you can always add more if needed. Another mistake is chopping veggies too small. If they are too tiny, they lose crunch. Keep your pieces bite-sized. This keeps the salad enjoyable and fresh. Use the Full Recipe as a guide for the right sizes. {{image_2}} You can easily make this salad your own. Want to add some protein? Grilled chicken or canned tuna works well. Just chop it up and mix it in. You can even use chickpeas for a plant-based option. Need to swap some ingredients? If you want a dairy-free salad, use avocado instead of feta. It adds creaminess and flavor. You can also skip the olives if you aren’t a fan. You can change this salad with the seasons. In summer, add fresh corn or diced zucchini for extra crunch. These ingredients brighten up the dish and add sweetness. In winter, try using roasted red peppers or artichokes. These add warmth and flavor to your salad. They also keep well, making them great for colder months. For the full recipe, check out the details above! To keep your Chopped Greek Veggie Salad fresh, use an airtight container. Glass or plastic containers work well. Make sure to seal the lid tightly to keep air out. You can store the salad in the fridge for up to three days. It’s best to eat the salad within two days for the best taste. If you notice the veggies getting soggy or the salad smelling off, it’s time to toss it. Look for discoloration or a bad odor. These signs mean the salad is no longer fresh. Enjoy your Chopped Greek Veggie Salad at its best by following these tips! You can find the full recipe above. What is the nutritional value of this salad? This salad packs a punch! It’s low in calories and high in vitamins. You get fiber from the veggies and healthy fats from olive oil. The feta adds protein and calcium. Overall, it’s a great choice for a light meal. Can I make this salad ahead of time? Yes, you can! This salad tastes even better after sitting. Make it a few hours before serving. Just keep the dressing separate until you’re ready to eat. This keeps the veggies crisp and fresh. Is it gluten-free? Absolutely! All the ingredients in this salad are gluten-free. You can enjoy it without worry. It’s a perfect dish for those with gluten sensitivities. Can I make this salad vegan? Yes, you can easily make this salad vegan! Just leave out the feta cheese. You can add extra olives or some avocado for creaminess. This way, you still get a tasty and filling salad. What can replace feta cheese? If you want a feta substitute, try using tofu. Crumble firm tofu and add it like feta. Nutritional yeast is another great option. It adds a cheesy flavor without dairy. In this blog post, we covered how to make a Chopped Greek Veggie Salad. We discussed key ingredients and their roles, along with dressing options and toppings. I provided step-by-step instructions, including tips to avoid common mistakes. We explored ways to customize the salad and storage tips for leftovers. Remember, a great salad is fresh and balanced. Use this guide to enjoy making a tasty salad any time. Now, it's your turn to try it!

Chopped Greek Veggie Salad

Looking for a refreshing dish? Try this Chopped Greek Veggie Salad packed with vibrant flavors and fresh ingredients! With juicy cherry tomatoes, crunchy cucumbers, tangy feta, and Kalamata olives, it’s perfect for any meal. Whip it up in just 30 minutes and let the ingredients shine.
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Ingredients
  

1 cucumber, diced

2 cups cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced bell pepper, and finely chopped red onion.

    Add the Kalamata olives and crumbled feta cheese to the vegetable mixture.

      In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.

        Pour the dressing over the salad and toss gently until all ingredients are well coated.

          Finally, sprinkle the chopped fresh parsley over the top and give the salad a light toss again.

            Let the salad sit for about 10-15 minutes at room temperature to allow the flavors to meld before serving.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4