Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"He that sups upon salad, goes not to bed fasting." - Thomas Fuller, English clergyman

The refrigerator light goes on...

Chopped salads make one of the easiest weeknight meals.  Simple to prep, fresh, delicious and so healthy for you.

This Chopped Greek Salad is very much like an original Greek Salad but with the addition of the white beans it makes a complete meal.  Great quality veggies, terrific vinaigrette, tangy feta and high quality protein and carbs from the beans. 

These are very similar ingredients to the traditional Greek Salad but in smaller cuts, folded together as a complete dish. 



Chopped Greek Salad

Servings: 2 | Serving size: about 3 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied. This recipe, once mixed together, does not keep well, but the ingredients could be prepared ahead and the salad tossed together at the last minute.

Chopped Greek Salad from Dr. Gourmet


  • 1 Tbsp red wine vinegar
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp fresh Italian parsley (minced)
  • 1/2 tsp dried oregano
  • 1/8 tsp ground black pepper
  • 1 tsp honey
  • 1 large cucumber (peeled, seeded and cubed)
  • 1/2 small green bell pepper (seeded and diced)
  • 1/2 small red bell pepper (seeded and diced)
  • 8 large leaves romaine lettuce (thinly sliced crosswise)
  • 12 black olives (slivered)
  • 12 cherry tomatoes (halved)
  • 1 medium shallot (thinly sliced)
  • 2 ounces feta cheese (crumbled)
  • 1 15-ounce can no salt added canned cannellini or other white beans (drained and rinsed)
  • 6 large leaves basil (chiffonade)

Whisk together vinegar, oil, parsley, oregano, pepper and honey in a medium sized mixing bowl.

Place the bowl in the refrigerator to chill while preparing the vegetables.

When the dressing is chilled, whisk to blend well.

Add the cucumber, peppers, lettuce, olives, tomatoes, shallot, feta cheese, beans and basil.

Fold together gently and serve.

Nutrition Facts

Serving size: about 3 cups

Servings: 2

Amount Per Serving

Calories 513 Calories from Fat 207
% Daily Value
Total Fat 23g 29%
   Saturated Fat 6g 30%
   Monounsaturated Fat 13g
   Trans Fat 0g
Cholesterol 25mg 9%
Sodium 550mg 24%
Total Carbohydrates 58g 21%
    Dietary Fiber 14g 51%
    Sugars 12g
Protein 20g
Vitamin K 233mcg