Intense flavors of kalamata olive, pepperoncini, red onion, sour vinegar, and sharp garlic make Greek salad a crave-able dish! This particular variation on Greek salad comes with its own easy-peasy dressing, lettuce boats, and creamy, slightly crisped warm cannellini beans!
Enjoy as a make-ahead lunch or a satisfying dinner. 
Chopped Greek Salad Lettuce Boats With Crispy Beans Recipe
Chopped Greek Salad Lettuce Boats with Crispy Roast Beans
Servings: 4 Servings
Ingredients
For the Crispy Beans:
- 4 plum tomatoes, chopped
- 1 can cannellini beans
- ⅛ tsp oregano
- ⅛ tsp garlic powder
- ¼ tsp salt
- black pepper to taste
- 2 tbsp olive oil
For the Greek Salad:
- 2 tbsp lemon juice
- 3 tbsp red wine vinegar
- 1 large garlic clove, minced
- 6 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp oregano
- black pepper to taste
- 1 english cucumber, seeded and chopped
- ½ cup chopped kalamata olives
- ½ cup crumbled feta
- ½ cup chopped red onion
- ⅓ cup chopped pepperoncini peppers
- About 16 medium romaine leaves, for serving
Instructions
- Heat the oven to 400F. On a rimmed baking sheet, toss the chopped tomatoes and beans with the oregano, garlic powder, salt, a few cracks black pepper, and 2 tbsp olive oil. Roast for 15-20 minutes, or until the beans are warm and slightly crispy.
- Meanwhile, make the dressing: In a small bowl, whisk together the lemon juice, red wine vinegar, garlic, olive oil, salt, oregano, and black pepper to taste until emulsified and set aside.
- Toss the cucumber, olives, feta, red onion, pepperoncinis, and roasted beans and tomatoes with the dressing, and spoon into romaine leaves.
Tell me what you think in the comments below!
