Greek-Style Chopped Salad

For a pretty presentation, arrange the toppings in little piles on top of the salad. Add dressing and toss at the table.
Publish date:
Greek-Style Chopped Salad

Recipe by Molly Sims

Total TimeServings

15 minutes



  • 1/4 cup EVOO

  • 2 tbsp. finely chopped red onion

  • 1 tsp. orange zest plus 3 tbsp. juice (from about 1 orange)

  • 1 large heart of romaine, chopped (about 8 cups)

  • 1/2 English cucumber, chopped

  • 1 pt. cherry tomatoes, halved

  • 2 oz. feta, crumbled (about 1/3 cup)

  • 1/3 cup chopped almonds (about 1 1/2 oz.)

  • 1/3 cup chopped dried apricots (about 1 1/2 oz.)

  • 1/4 cup chopped fresh mint or flat-leaf parsley


In a small bowl, whisk the EVOO, onion, and orange zest and juice; season the vinaigrette with salt and pepper. Place the lettuce in a large bowl. Arrange the remaining ingredients on top in organized piles. Season the salad and drizzle with the vinaigrette.