With the temperatures soaring in the high 90s around here, this recipe really appealed to me. It calls for 2 cups of crumbled feta cheese. I decided to add grilled chicken and some cheddar Sheese instead. I also used some expensive balsamico vinegar that I had picked up on our trip to Italy last year. It’s the real thing, and it added immense flavor to this delicious salad.
Chopped Greek salad
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
1 small shallot, halved
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
salt and freshly ground pepper
10 ounces mixed baby greens, coarsely chopped
4 Belgian endives, halved, cored, and coarsely chopped
1 English cucumber, peeled, halved, seeded, and cut into 1/2″ dice
1 pint grape tomatoes, halved
1/4 cup coarsely chopped dill
3/4 cup pitted kalamata olives, halved
2 grilled boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cheddar Sheese, crumbled
In a blender, combine the vinegar, lemon juice, and shallot, and puree. With the machine on, add the olive oil and canola oil, and puree until emulsified. Season the dressing with salt and pepper.
In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives, chicken, and sheese. Add half the dressing, season with salt and pepper, and toss. Add the remaining dressing, toss again, and serve. Makes 4-6 servings.