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Chopped Greek Salad

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. —Jennifer Tidwell, Fair Oaks, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 4 cups chopped romaine
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 celery ribs, sliced
  • 1 medium tomato, chopped
  • 1/3 cup sliced Greek olives
  • 1/3 cup crumbled feta cheese
  • 1/4 cup finely chopped pepperoncini
  • DRESSING:
  • 2 tablespoons minced fresh basil
  • 2 tablespoons pepperoncini juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Test Kitchen tips
  • Extra virgin olive oil adds flavor to the dressing. If you don’t have it on hand, regular olive oil will work, too.
  • Kalamatas are the most widely known Greek olives. They are almond-shaped and deep purple-black in color.
  • Health Tip: Replace the feta cheese with toasted pine nuts to make this a healthy vegan salad.
    Nutrition Facts
    1-1/2 cups: 235 calories, 14g fat (2g saturated fat), 5mg cholesterol, 617mg sodium, 22g carbohydrate (4g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat, 1 vegetable.

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