pami's chunky chopped salad

★★★★★ 2
hotpeachpie avatar
By Pami Toll
from Park Forest, IL

I've lost about 60 lbs eating this. It's delicious, filling and I look forward to making it. It's fun... I make about 4 portions and try not to have too much leftover. It's crispier if you make it fresh each time. The tomatoes get a bit soft, but the dressing is very flavorful a day later too.

Blue Ribbon Recipe

A delicious summer meal! Packed with garden veggies, it's light and refreshing. We love the tanginess of the rice wine and apple cider vinegar with the lemon juice. Little bits of creamy Feta and the combination of herbs add tons of flavor and take this simple salad over the top.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4 servings
prep time 20 Min
method No-Cook or Other

Ingredients For pami's chunky chopped salad

  • 2
    large cucumbers or 5 small pickle sized cucumbers
  • 2-3
    tomatoes
  • 3
    green onions with knobs or bulb on it
  • 1/2
    red onion
  • 1/2
    bunch chopped parsley
  • 1/2 Tbsp
    chopped basil
  • 1
    fresh lemon, juiced
  • 5 - 6 oz
    fresh Feta cheese
  • 1
    handful Kalamata or black olives
  • 1/4 c
    olive oil or more
  • 1/4 c
    apple cider vinegar
  • 5 Tbsp
    light rice wine vinegar
  • 4 clove
    garlic, chopped
  • salt and pepper, to taste
  • 3 pinch
    Herbs de Provence or Greek herbs (dried)

How To Make pami's chunky chopped salad

  • Cucumber cut into chunks.
    1
    I take my time cutting larger thick pieces of the cucumbers by laying it out peeled and slicing it lengthwise four ways. Then cutting crossways into thick pieces. Add them to a large bowl.
  • Tomatoes cut into chunks.
    2
    I do the same for the tomatoes. I want squared chunks. It makes for the hearty feel of the salad. Add chopped tomatoes to the bowl with the cucumber.
  • Small chunks of Feta cheese in bowl with tomatoes, cucumbers, and Kalamata olives.
    3
    Then I take a large square of Feta cheese and make small squares. Throw in about a handful of Kalamata olives or black olives.
  • Onion and green onion cut into small pieces.
    4
    Chop the onion into small pieces. Chop the green onion knobs and all into thicker pieces.
  • Onion and green onion added to the bowl.
    5
    Add onion and green onion to the bowl.
  • Whisking vinaigrette ingredients together.
    6
    In a small bowl, whisk together olive oil, vinegar, chopped garlic, fresh lemon, basil, herbs, salt, and pepper. Pour over the salad. Gently toss the whole thing together to coat. Serves 4. To double, add more of each ingredient.
  • 7
    Options. I enjoy a chopped hard boiled egg, marinated artichoke hearts, chopped fresh spinach ( LOTS OF THAT). I have added raw almonds or pecans. But usually don't. It's very light and tasty. Now if you don't like Feta cheese, I chopped squares of Swiss or Muenster or some dill flavored cheese instead. You can do almost anything. The thicker pieces make you feel fuller and more satisfying so you arent think THIS IS JUST A SALAD. I also have had anchovies or other olives added too. If any is left, I place in plastic wear and give it a shake. Then I serve it chilled later.
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