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Chopped Greek Salad and Greek Vinaigrette - Tarpon Springs, FL

Serves: 2 as a meal or 4 as a side salad     Difficulty: Very Easy     Meal: Salad     Great for potlucks!

Kalamata olives and heart-healthy olive oil, red onion, lemon, feta cheese, pita bread, and oregano – all staples in the Greek RV kitchen. These simple, readily available ingredients are as versatile as they are delicious. In partnership with you’ll find these lip-smacking recipes bring a little Greek to your table…opa!


Chopped Greek Salad

Enjoy this classic salad with a modern ‘chopped’ twist as a side salad or a main dish. Green peppers are optional…add them if you’d like. 

1 large romaine lettuce “heart”
1 small tomato – diced into small pieces
half a cucumber – peeled and cut into large chunks
2-3 thick slices of red onion
10 pitted kalamata olives
2-3 large peperoncinis – stem and seeds removed
4 oz feta cheese
salt/fresh ground pepper to taste

Greek vinaigrette (recipe included)

Greek Vinaigrette

1 large clove of garlic – peeled and finely minced
1 T red wine vinegar
1½ T fresh squeezed lemon juice
1 t Dijon mustard
pinch of salt/fresh ground pepper
1 T dried Greek oregano
1/3 c extra virgin olive oil – the more flavorful the better


Chopped Greek Salad

Wash lettuce and dry thoroughly. Place on a large cutting board. Using a mezzaluna, rounded pizza cutter or a sharp knife cut lettuce into chunks then “chop” into small, bite size pieces. Place lettuce in large bowl (with ample room to toss). Add diced tomato to bowl. Place cucumber, onion, olives, and peperoncinins on cutting board and again, begin to “chop” ingredients into small, bite size pieces. Add to lettuce and tomato. Toss well.

Right before serving add 1 T Greek dressing and toss well to coat all ingredients. Add more if desired and toss to combine.

Transfer salad servings into individual bowls and crumble feta over the salad. Salt and pepper to taste.

Greek Vinaigrette

Combine garlic, vinegar, lemon juice, Dijon mustard, salt, pepper, and oregano in a pint size jelly jar. Screw on lid and shake vigorously to combine. Add olive oil, cover, and shake well. The dressing should be slightly thick. Taste and adjust ingredients to your palette.

Dressing will keep in your refrigerator for up to one week. Set out a few minutes before using as the oil will firm up a bit in the fridge.

Additional Tips

Making dressing is easy using this quick tip tool: a screw-top jar. No need for a food processor or blender…just a little elbow grease. Not only is this a terrific salad dressing but it’s wonderful as a marinade on chicken, pork, beef –even shrimp.

Pitas make amazing flat breads and grilling is my favorite way to enjoy them. See how I do it in this episode's video...easy! If it’s not grilling season or your grill isn’t handy a non-stick skillet on your stovetop works fine, too.

Learn a little more about the RV Cooking Show and Evanne's story in this month's online edition.

This episode is brought to you in partnership with my friends at - the publication partner of Lazydays.

Better RVing is the premier resource for new RV model introductions, the latest RV technologies and do-it-yourself RV tutorials in addition to RV and product reviews.

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