Kittencal's Mediterranean-Style Taverna Chopped Greek Salad
Recipe: #6112
August 03, 2012
Categories: Salads, Vegetable Salad, Side Dishes, Cheese, Feta, Greek, Mediterranean, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day New Years, Picnic, Potluck, Sunday Dinner, Thanksgiving, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Fresh Tomatoes, more
"In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what makes this salad so do not omit!"
Ingredients
Nutritional
- Serving Size: 1 (158.4 g)
- Calories 187.3
- Total Fat - 14.5 g
- Saturated Fat - 4.6 g
- Cholesterol - 15.8 mg
- Sodium - 374.5 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 2 g
- Sugars - 3.1 g
- Protein - 8.8 g
- Calcium - 287.9 mg
- Iron - 1.1 mg
- Vitamin C - 12.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
Step 2
In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad. Season with salt and lots fresh ground black pepper to taste.
Step 3
Chill salad at least 1 hour.
Step 4
Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.
Tips
No special items needed.