Chopped Greek Salad

There's nothing as summery — and as easy — as a Greek salad. Add chicken or chickpeas if you're looking for some protein, or just enjoy it in all its glory sans protein.

Greek salads really satisfy all of those summer cravings: fresh and bright vegetables, a healthy crunch, some lemon and vinegar, and olives (always olives!). I had some chicken in the fridge so added that in, but it's in no way necessary. There's plenty of flavor to go around. If you're looking for a heartier salad that will keep for a few days, swap out the spinach for kale. Or, if you want even more crunch, use romaine instead of spinach.

Serves 2 (or 1 if it's your entire meal)

Ingredients

2 loosely packed cups spinach, chopped
1/4 small red onion, chopped
1/2 cup cherry or grape tomatoes, halved
1 mini cucumber, chopped
3 tablespoons kalamata olives, halved (from about 12 olives)
2 tablespoons feta cheese, crumbled (feta in brine is aways better, FYI!!)
1 tablespoon capers, chopped
1 tablespoon olive oil
Juice of 1/2 lemon (about 1 tablespoon)
1 teaspoon red wine vinegar
Salt and pepper, to taste

Preparation

Combine spinach, onion, tomatoes, cucumber, olives, feta, and capers in a medium bowl. Set aside. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, and salt and pepper to taste. Pour dressing over salad. Toss. Enjoy!