Guys. Can’t stop won’t stop with this Lemony Herb-Loaded Chopped Greek Salad!
All the textures! Flavors! Colors!
It’s waking my mouth up in the best possible way.
Chopped Greek Salad situation: we’ve got quinoa, beans, tomatoes, cucumbers, greens if you want them, herbs by the bucket full, red onion, kalamata olives, and radishes if you’re feeling fancy. Toss that all up extra-generously with olive oil and lemon juice and salt and pepper (don’t be shy – a salty Greek salad is a good Greek salad), and you are ready to rock and roll your way to the most tangy, bright, can’t-get-enough, fresh n’ clean eating.
You totally could and should add feta cheese if you are into the whole CRUMBLY DELICIOUS CHEESE thing – I am very much into it, but I didn’t have any feta on hand any of the 90 times that I made this salad, so bonus clean eating points for me" Or something. But seriously. Add feta, or pepperoncini, or grilled chicken or shrimp or hummus – this combo is yours for the taking.
Chopped Greek Salad TRUE CONFESSIONS:
Anytime a recipe calls for 3 cups – I repeat 3 CUPS – of herbs, you know it’s going to be lined up perfectly in our food zone. Guys, I love so much flavor that sometimes I probably overwhelm you. Thanks for sticking with me and this blog when I call for 3 cups of herbs. This recipe would totally get rejected from places like my beloved hometown church cookbook where every precious recipe is seasoned with the tiniest little amount of spice and flavor – Curry Chicken: 1/8 teaspoon curry powder. God bless the people who are just mild and regular about life, myself NOT being one of them. No, we go big on the lemon-onion-herb flavor game. This is very tabbouleh-like in terms of its taste and textural make-up, so embrace the herbs. Basil, mint, and parsley are my standbys but I sort of also love the idea of dill. Can someone make that happen"