Chopped Greek Salad
- 3 cups 1/2-inch bread cubes (cut from day-old sturdy bread – I didn’t remove the crusts)
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, sliced thing
- 2 tbsps fresh flat-leaf parsley, finely chopped
- 1 tsp lemon zest, finely grated
- kosher salt
- freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsps shallots, finely chopped
- 1 tsp Dijon mustard
- 1 tsp fresh oregano, chopped
- 1 tsp (2-4 fillets) oil-packed anchovies, mashed
- kosher salt
- freshly ground black pepper
- 4 cups baby arugula, gently packed, washed and dried
- 2 cups or 3 medium ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (oops! I didn’t core or seed)
- 2 cups or 1 medium English cucumber, seeded and cut into 1/2-inch dice (didn’t seed this either)
- 1 cup meaty Kalamata olives, pitted and quartered
- 8 oz. firm feta, cut into 1/2-inch dice (mine came crumbled)
- Produce
- Baby arugula (4 cups)
- Flat-leaf parsley, fresh (2 tbsps)
- Garlic (2 cloves)
- Lemon, zest (1 tsp)
- Oregano, fresh (1 tsp)
- Shallots (2 tbsps)
- Seafood
- (2-4 fillets) oil-packed anchovies, fillets oil-packed (1 tsp)
- Condiments
- Dijon mustard (1 tsp)
- Meaty kalamata olives, pitted and quartered (1 cup)
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (2)
- Kosher salt (2)
- Olive oil, extra-virgin (3/4 cup)
- Bread & Baked Goods
- 1/2-inch bread (3 cups)
- Dairy
- Feta, firm (8 oz.)
- Other
- 2 cups or 3 medium ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (oops! I didn’t core or seed)
Preparation
Read recipe preparation on userealbutter.com
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Published August 24, 2009 (3 years ago).
7 people saved this recipe.
