It’s hot in the Bay Area. Like… waaaaaaaaaay hot. Nobody wants to cook, and if it weren’t for basic life necessities, I’m not sure we’d be eating. That’s when we end up eating a lot of cold and easy foods, like salad. Only thing is I get tired of traditional salads pretty fast, so I trick myself into eating more salads by changing up their presentations. This is a spin on a Greek salad that you might see on a bed of romaine, just without the lettuce. I really like how easy it is to assemble and eat since everything is pretty much cut up to the same size.

Chopped Greek Salad
Serves 4-6

3-4 boneless skinless chicken breasts, cooked and chopped into bite sized pieces
2 cucumbers, chopped
1 medium red onion, chopped
4 roma tomatoes, chopped
1 jar (9.5 oz) sliced Kalamata olives, drained
Dressing: Olive oil, juice of two lemons, Greek seasoning*, Salt
Optional: crumbled feta

Add all ingredients to a large mixing bowl. Toss together to coat everything in the dressing ingredients. Dish up, find a cool spot, and dig in!

*If you can’t find Greek seasoning, Italian seasoning and a little bit of mint work just fine.