Greek Inspired Chopped Farmer’s Market Salad

Farmers Market Chopped Salad

Hello old friends!  After taking a somewhat brief (THREE YEAR!) blogging hiatus, I am back!  If you want to review, or perhaps view for the first time my old blog, you can visit it here.  The recipes are pretty good, but the pictures could stand a little help. Now, with new camera in hand and the same old love for cooking, I am charged and ready to go!


If I’m completely honest, it is this time of year that I am most inspired to create and share recipes.  I mean, come on.  Even the most lackluster cook feels a bit more ambitious after a trip to the Saturday morning farmer’s market.  Where I live, we have THE. BEST. Markets.  Juicy strawberries, cool cucumbers, ripe tomatoes, fresh fragrant herbs…AAAAHHH!  I can’t even handle it.

Chopped Salad Veggies

This recipe was COMPLETELY inspired by my Saturday trip to the market.  From soup to nuts (if anyone know where this saying comes from, please fill me in), this recipe is straight farmer’s market.  The beauty of a recipe like this, is that you can totally substitute whatever is in season and whatever your favorite veggies are.  Follow my recipe exactly, or substitute your own ingredients; there’s no doubt you will love it!


I ended up using everything except the honey, eggplant and lavender in this recipe.  They are patiently waiting the next two blog posts.

( A side note about the zucchini preparation for this recipe):  I picked up a Paderno Spiralizer last weekend, and decided to give it a whirl.  I love having different shapes, sizes, and textures in my salads and these spirally “zoodles” were just the right addition to my salad.

Spiralized Zucchini


Farmers Market Salad 1


Greek Inspired Chopped Farmer’s Market Salad

Prep Time: 30 minutes

Yield: 3-4 servings

Serving Size: About 2 cups


    For the salad:
  • 2 cups chopped cauliflower
  • 2 cups seeded, chopped tomatoes, or sliced cherry/grape tomatoes
  • 2 cups chopped or spiralized zucchini
  • 1/4 chopped red onion
  • 1/2 cup pitted greek style olives
  • 1/2 cup crumbled feta (I like goat/sheep's milk variety)
  • For the dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup red wine vinegar
  • 1 clove fresh garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • Optional:
  • Your favorite crusty, chewy bread


  1. Wash, dry, and chop the cauliflower, tomatoes, and onion. Place in a large mixing bowl. If you have access to a spiralizer, I recommend trying that with your zucchini. If not, chopping would be just fine. Prepare your zucchini and add to the veggies. Set aside.
  2. Whisk together, in a small bowl, olive oil, lemon juice, vinegar, minced garlic, chopped oregano, mint, salt and pepper. Pour dressing over veggies and toss to combine. Gently toss in the crumbled feta and sliced olives.
  3. This salad is good if eaten now, but it is GREAT when allowed to chill in the refrigerator for a bit. Chill for a little as 30 minutes or up to 24 hours.

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