Recipes Salads Greek Salad Chopped Greek Salad with Shallot Vinaigrette 5.0 (1,746) Add your rating & review For this clever riff on Greek salad, traditional ingredients like feta cheese and black olives get chopped into small pieces, then tossed with a shallot dressing. "None of the strong flavors take over," says Dave Alhadeff, who often orders the dish at Dressler. "Because it's all nicely chopped, you get a hint of feta, a taste of tomatoes. It's so much more complex than most Greek salads." More Salad Recipes By Cal Elliott and Polo Dobkin Updated on May 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Total Time: 30 mins Yield: 8 Ingredients 2 tablespoons white balsamic vinegar 1 teaspoon fresh lemon juice 1 small shallot, halved 2 tablespoons extra-virgin olive oil 2 tablespoons canola oil Salt and freshly ground pepper 10 ounces mixed baby greens, coarsely chopped 4 Belgian endives—halved, cored and coarsely chopped 1 English cucumber—peeled, halved, seeded and cut into 1/2-inch dice 1 pint grape tomatoes, halved 1/4 cup coarsely chopped dill 3/4 cup pitted kalamata olives (5 ounces), halved 1/2 pound feta cheese, crumbled (2 cups) Directions 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. 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. Make Ahead The dressing can be refrigerated overnight. Rate it Print