Chopped Greek Salad

Chopped Greek Salad

It’s not every day that Jim smiles when I tell him we’re having salad for lunch. But when he hit the door and spotted this one, it happened. Even with the olives, which aren’t his favorite, this salad had us both raving. I can’t really explain why this salad was so delicious: it had a “normal” greek dressing and the expected vegetable ingredients. I’m thinking it was something about the smoked tofu and roasted red peppers that made the salad shine. I recommend roasting your own peppers, which I don’t always do if they will be cooked again. But for using them in a salad, it’s worth the extra 2 minutes or so of hands on time. Their sweetness played so well off the olives and the dressing. Everything about this salad just worked for us.

One word of caution: if you don’t season your food heavily with salt and pepper (we do), you might find them a little strong in this salad. We found them to be perfect and will have this salad many times over the summer, I’m sure.

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