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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I'm getting fond of chopped salads-they're so much more toddler-friendly than salads with large pieces. I made this chopped version of one of our favorite salads to accompany a pan of spanokopita for dinner tonight. Yum! Cooking time is marinating time. Ingredients:
1 english cucumber, seeded, cut into eights lengthwise, and sliced |
2 medium tomatoes, seeded and chopped |
1/2 medium red onion, peeled and chopped |
1/2 yellow sweet bell pepper, seeded and chopped |
1/4 cup pitted kalamata olive, quartered |
1/2 cup vinaigrette dressing (i like to use newman's own balsamic vinaigrette dressing) |
1/2 teaspoon dried oregano leaves or 1/2 tablespoon chopped fresh oregano |
fresh ground pepper |
2 romaine lettuce hearts, chopped into small bite-sized pieces |
1 avocado, peeled, seeded, and chopped |
4 ounces crumbled feta cheese |
additional vinaigrette dressing, if desired |
Directions:
1. Combine cucumber, tomatoes, onion, pepper, and olives in a leak-proof container or zip-lock baggie. Add dressing, oregano, and pepper to taste; shake to combine. Marinate at least 20 minutes (may be made up to 12 hours ahead).
2. Divide chopped lettuce among 4 salad bowls or plates.
3. Top with equal portions of the marinated vegetables.
4. Divide the avocado into four portions and sprinkle over the salad.
5. Sprinkle Feta cheese to taste over all.
6. Add more dressing to taste, if desired.
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