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Chopped Greek Salad with Sugar Snaps

Chopped Greek Salad with Sugar Snaps

From history to culture to cuisine, we love all things Greek. Wait until you try this delicious, fresh salad - it's the Mount Olympus of Greek salads. Crisp cucumbers, juicy tomatoes, crumbly feta and plump olives are further enhanced with the addition of crunchy, sweet sugar snaps. Tossed in a lemon Dijon dressing, this chunky country salad will have you too waving the blue and white flag. Opa!

Bite Me Bit

"What do you mean, you don't eat no meat? That's okay, that's okay. I make lamb."

-Aunt Voula, My Big Fat Greek Wedding


Lemon Dijon Dressing

¼ cup olive oil
2 tbsp fresh lemon juice
½ tsp sugar
¼ tsp Dijon mustard
¼ tsp dried oregano
¼ tsp kosher salt
¼ tsp freshly ground black pepper

3 cups sugar snap peas, ends trimmed and stringed
2 cups seeded and cubed English cucumber
1 cup cherry tomatoes
1 large red bell pepper, cubed
1 cup cubed feta cheese
¾ cup Kalamata olives, pitted and halved
1 tbsp chopped fresh Italian flat-leaf parsley


1) For the dressing, in a small bowl, whisk olive oil, lemon juice, sugar, Dijon mustard, oregano, salt and pepper. Set aside.

2) For the sugar snaps, bring a medium pot of lightly salted water to a boil. Turn heat to low, add sugar snaps and cook 2 minutes. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry snap peas completely before adding to salad.

3) In a large bowl, combine cooked sugar snap peas, cucumber, tomatoes, red pepper, feta, olives and parsley. Toss well with dressing and let stand 10 minutes to combine flavors before serving.

Serves 4-6

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