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Chopped Greek Salad

Chopped Greek Salad
Al Seib / Los Angeles Times

To create an appealing salad, combine flavorful ingredients that contrast in color and texture. Use quality fresh greens and vegetables. Wash and spin-dry them in advance and refrigerate them so they stay crisp. Try to cut all the ingredients in ... Read more

Total time: 25 minutes | Serves 2
  • 4 cups coarsely diced inner romaine leaves
  • 2 cups diced red cabbage
  • 2 small tomatoes, seeded and diced
  • 2 pickling cucumbers, peeled and diced
  • 1 cup diced mild feta cheese, preferably French-imported
  • 8 pitted Kalamata olives, quartered
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1/4 cup snipped fresh dill

Step 1Place the romaine, cabbage, tomatoes, cucumbers, cheese and olives in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours. Combine the oil, lemon juice, vinegar, sugar, salt and pepper to taste in a small dish.

Step 2To serve, pour the dressing over the salad. Toss several times until coated. Toss in the dill. Taste; adjust the seasoning.

Note: Anchovies and/or diced radishes can be added to this salad. Serve this with hummus and toasted pita wedges.


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