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Chopped Greek Salad

Chopped Greek Salad

with Cannellini Beans, Olives, and Toasted Pita

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Take a trip to Greece with this traditional Greek Salad! Creamy cannellini beans are simmered in a Mediterranean-inspired garlic marinade, then served with tomato, feta, cucumber, olives, and warm pita strips.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 box

Cannellini Beans

2 unit

Whole Wheat Pitas

(ContainsWheat)

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Persian Cucumber

2 clove

Garlic

1 unit

Lemon

1 ounce

Black Olives

1 unit

Red Onion

¼ ounce

Oregano

4 ounce

Grape Tomatoes

2 tablespoon

Balsamic Vinegar

Not included in your delivery

unit

Salt

unit

Pepper

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2393.248 kJ
Calories572 kcal
Fat19 g
Saturated Fat3 g
Carbohydrate79 g
Sugar9 g
Dietary Fiber20 g
Protein21 g
Sodium744 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Large Pan
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat the oven to 400 degrees. Zest the lemon, then juice one half. Mince or grate the garlic. Cut the cucumber into ¾-inch cubes. Halve, peel, and thinly slice half the onion. Halve the olives and tomatoes. Finely chop the oregano leaves. Drain and rinse the beans.

2

Heat a drizzle of oil in a large pan over medium heat. Add the cannellini beans and garlic and cook, tossing until the garlic is fragrant, for 1-2 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.

3

Toast the pitas: Cut the pita into thin strips. Place the strips onto a baking sheet and drizzle with oil. Place in the oven for about 5 minutes, until slightly crispy.

4

In a large bowl, combine the oregano, lemon juice, 1 Tablespoon balsamic and a large drizzle of oil. Season with salt and pepper.

5

Toss the cucumber, feta, tomatoes, cannellini beans, olives, and red onion (to taste) into the dressing. Season with salt and pepper.

6

Enjoy: Serve the chopped Greek salad with the toasted pita on top and dig in!