Name: Chopped Greek Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 large or 2 smaller cucumbers, seeded and cut into ½ inch cubes; ½ medium red onion, diced; 1 cup small cherry tomatoes, larger ones halved; 8-10 fresh kalamata olives, pitted and chopped; 1 avocado, cut into bite-size cubes; 2 tbsp shelled hemp seeds; 2-3 tbsp feta cheese; 2 tbsp extra virgin olive oil; 2 tbsp red wine vinegar (+ or – 1 tbsp to taste, if you prefer); 1 tsp dried oregano flakes; ½ tsp salt; ½ tsp black pepper

Ingredients

Units Scale

1 large or 2 smaller cucumbers, seeded and cut into 1/2 inch cubes
1/2 medium red onion, diced
1 cup small cherry tomatoes, larger ones halved
8–10 fresh kalamata olives, pitted and chopped
1 avocado, cut into bite-size cubes
2 tbsp shelled hemp seeds
2–3 tbsp feta cheese

For the Dressing

2 tbsp extra virgin olive oil
2 tbsp red wine vinegar (+ or – 1 tbsp to taste, if you prefer)
1 tsp dried oregano flakes
1/2 tsp salt
1/2 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Add dressing ingredients to the bottom of a medium bowl and whisk together. Add the rest of the ingredients and toss to coat.

Notes

If possible purchase fresh olives at your local grocers olive bar, usually next to the deli counter. They have a deeper flavor and are more nutritious.
Let sit in the refrigerator for a few hours or overnight to let the flavors marinate together. It will keep covered and sealed tight in the refrigerator for 4-5 days.