I love a good Greek salad (as long as the red onions are removed).
Recently, I had the best take on a Greek salad I can ever remember, at a restaurant called Mama Ricotta’s in Charlotte, NC.
All chopped and mixed together, there was very little lettuce, and a WHOLE lot of flavor. The pepperoncini and chopped olives “dressed” the salad on their own, but the white balasamic vinegar gave the whole thing an extra ‘kick.’
The best news, for me, was that it tasted even BETTER as leftovers.
And thus, an idea for the perfect lunch salad was born.
No need to worry about soggy lettuce, 1) because there is hardly any lettuce in terms of ingredient ratio, and 2) the vinegary lettuce just tastes awesome. (If you are a fan of pickling.)
I plan to eat this for lunch quite often this summer. [With pita on the side.*]
And dinner, too.
*Or with pit on the OUTside.
And I’m fairly certain my friends are going to get sick of me bringing it to parties.(More for me, then, I guess.)
Greek Chopped Salad with Chickpeas
- 3 cups (or more, to your preference) chopped Romaine lettuce
- 1 1/2 cup cooked (or canned) chickpeas
- 1 1/2 cup chopped, peeled cucumber
- 1 1/2 cup chopped tomatoes
- 1 1/2 cup chopped red bell pepper
- 1/2 cup diced pepperoncini peppers
- 1/2 cup diced Kalamata olives
- 1/3 cup crumbled feta cheese
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. dried oregano
- juice of 1/2 lemon
- white balsamic vinegar, to taste
- drizzle of EVOO
- 1/4 cup toasted walnuts (optional)
- Combine all ingredients (except walnuts, if using) in a large salad bowl.
- Stir very well.
- Just before serving, sprinkle with toasted walnuts.
(May be served immediately, or stored in the fridge for a few days.)