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Chopped Greek Style Vegetable Salad
Rate Chopped Greek Style Vegetable Salad
Avg. rating 5 from 3 votes.
Category: Side Dishes
Recipe Created By: Kathy Przywara
3-4 roma tomatoes
3 Persian cucumbers
1 stalk celery
1 bell pepper, any color
1/2 cup flat leaf parsley, roughly chopped
1 tsp fresh oregano, minced
2 tsp salt
few grinds black pepper
1/4 cup olive oil
2 Tbsp pepperoncini (optional)
1/4 cup kalamata olives, slices or roughly chopped (optional)
1/4 cup feta cheese, crumbled (optional)
Clean and chop veggies into bite sized pieces. They can be big or small, just go for "uniform" size.
Mince oregano (or sub 1/4 tsp dried) and toss on top.
Pull the leaves off the parsley and roughly chop it. You don't want it too fine.
If using the olives and pepperoncini, add them now.
Add the salt and pepper. Juice the lemon over the whole thing (be sure to catch those seeds!). Pour olive oil over. Toss this well till everything is combined. Taste and adjust seasoning.
If using the feta cheese, crumble on top and toss gently just to combine.
This is great served with Grilled Greek Chicken
and warm flat bread.
Copyright © 2011 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
I like to use the smaller Persian or Japanese cucumbers because they have very few seeds. If using a regular cucumber, just use 1 medium.
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The veggie amounts can be altered to suit your tastes.
Our family has different taste and allergen preferences on things. So, I often put the "optional" things in small dishes that each person can add to their plate.
If allergic to lemon/citrus, red wine vinegar is fine here. Use 2-4 Tbsp depending on how sour you like things.
You can leave out pretty much anything you don't like or can't tolerate.
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