Chopped Greek Salad with Pistachios and Goat Cheese

Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 4 Servings

Salad

• 1 large head romaine lettuce, chopped
• 1 English cucumber, small diced
• 1 pint cherry tomatoes, quartered
• 1 16-oz. can artichoke hearts, drained and chopped
• ½ red onion, small diced
• ½cup pitted Kalamata olives, chopped
• ½cup Italian flat-leaf parsley, chopped
• ½cup fresh basil, chopped
• ½cup shelled pistachios, chopped
• 4ounces crumbled Greek-style feta cheese

Dressing

• ¼cup extra-virgin olive oil
• 2tablespoons red wine vinegar
• 1teaspoon honey
• 1clove garlic, minced
• ¼cup pitted Kalamata olives, minced
• ⅛teaspoon dried oregano
• Pinch of salt and pepper

Directions

1. Combine the lettuce, cucumber, tomatoes, artichokes, onion, olives, parsley, and basil in a large salad bowl.

2. In a small bowl, combine and whisk together olive oil, vinegar, honey, garlic, olives, and oregano. Salt and pepper to taste.

3. Pour the dressing over the salad and toss to combine. Serve topped with pistachios and feta.