Chopped Greek Salad

Time 25 minutes
Yields Serves 2
Chopped Greek Salad

Place the romaine, cabbage, tomatoes, cucumbers, cheese and olives in a large bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready to use, up to 4 hours. Combine the oil, lemon juice, vinegar, sugar, salt and pepper to taste in a small dish.


To serve, pour the dressing over the salad. Toss several times until coated. Toss in the dill. Taste; adjust the seasoning.

Anchovies and/or diced radishes can be added to this salad. Serve this with hummus and toasted pita wedges.

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