This dish transforms a classic into a scoopable, micro-minced blend, bursting with bold nutrition-packed Mediterranean flavors. Bright, briny, and refreshing. Perfect on toast, with pita, or straight from the spoon.
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FEATURED STANDOUTS
Greek Yogurt
Greek yogurt offers a delightful contrast of textures and flavors. Its signature tanginess provides a refreshing counterpoint to richer ingredients, while its inherent creaminess lends a luxurious mouthfeel. The slight tang from the sour cream makes it the perfect texture and base for this salad and dressing combo.
Cucumber
Cucumber contributes more than just a vibrant green hue. Its high water content delivers exceptional hydration, while its crisp texture offers a satisfying crunch. A subtle, mildly sweet flavor ensures it complements rather than overwhelms other ingredients.
Feta
Feta cheese adds a distinct tangy salty brininess and creamy, crumbly texture enhancing the salad’s overall flavor and mouthfeel.
Oregano
Oregano has a powerful aromatic presence. Its pungent, earthy, and slightly bitter notes provide a compelling depth of flavor that is both assertive and complementary. For this recipe fresh is best.
Black Olives
Black olives add a little brininess and bright black flecks throughout the micro salad. The salt adds another distinct note to the dish.
Salad Greens
For optimal results use sturdier dark green lettuces such as kale, arugula, or a mesclun mix. Avoid romaine and iceberg due to their tendency to become soggy.
Red Onion
Red onion has a striking color and pungent aroma delivering a sharp but slightly sweet flavor. Its crisp bite adds a satisfying textural contrast.
Pepperoncini Pepper
The pepperoncini pepper, often found brined, offers a unique combination of mild spiciness, bright tanginess, and a subtle sweetness. Its vinegary brine enhances its vibrant flavor. It provides a welcome zing and a hint of heat. This livens the palate without overpowering other ingredients.
TIPS & TRICKS FOR THE BEST GREEK SCOOP SALAD
Is this a chopped salad?
Pretty much! This recipe is a revelation for those who typically shy away from traditional salads. It changes the concept of a salad into a delightful, spoonable dip. This makes it incredibly approachable. It is also enjoyable for a wider audience.
Don’t overdo it
Exercise caution when incorporating briny ingredients like olives or capers. While they add depth, an excessive amount can overwhelm the delicate balance of flavors in the dip. Taste as you go and adjust accordingly.
Do not over-blend
Avoid over-blending, as it will create a smoothie-like consistency, which is not desired for this recipe. If this occurs you can save the blended vegetables for a future soup or bean soup. Alternatively they can be stored in the freezer for later use.
Serving Suggestions
This recipe is packed with nutrition. Consume the entire recipe as a meal or serving. You can add it into a wrap. Use it as a dip. Enhance a sandwich. Enjoy it straight from the spoon.
Storage and Shelf Life
When stored in an airtight container in the refrigerator, this dip can typically be held for up to 3-4 days. For optimal freshness and flavor, it’s best consumed within the first two days.
Embrace Simplicity
This recipe thrives on simplicity. Don’t overthink it; just focus on finely mincing the ingredients and combining them to your liking. A food processor makes it easy but hand-mincing will achieve the same delicious results.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Food process
Mixing bowl
Bowl and spoon
SIMILAR INGREDIENTS TO
CUCUMBER VINAIGRETTE
SOUTHWESTERN SHRIMP SALAD
CHEF’S SALAD + GOLDEN RANCH
ENJOY THIS RECIPE WITH
GARDEN HUMMUS
CHOPPED CHERRY & SPINACH SALAD
BANH MI SANDWICHES
RECIPE
Greek Spoon Salad
Ingredients
Method
- In a food processor, combine the Greek yogurt, cucumber, olives, feta, greens, red onion, pepperoncini, fresh oregano, crushed red pepper flakes, salt, and black pepper.
- Pulse until the mixture is fine but still chunky (about 7-10 pulses).
- Stir in the red wine vinegar.
- To prepare the garlic bread, brush it with olive oil, minced garlic then season with salt and pepper. Bake until golden brown, approximately 8 minutes.
- Serve the dip with the garlic bread.
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