Chopped Greek Salad With Shallot Vinaigrette

READY IN: 30mins
Recipe by Lavender Lynn

from Food and Wine

Top Review by Sharon123

Lovely salad, I replaced the Begium endive with romaine(it's what I had on hand). Loved the fresh dill and feta. Thanks! Made for ZWT#9 2013.

Ingredients Nutrition


  1. In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
  2. In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
  3. Make Ahead The dressing can be refrigerated overnight.

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