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My original chop-chop salad recipe included: kale or romaine greens sliced into 1/4-1/2 inch strips, close to shredded garbanzo beans drained cherry tomatoes halved cucumbers seeded, quartered, and chopped kalamata olives halved red, orange, or yellow bell pepper seeded and chopped feta cheese loaf chopped into garbanzo bean-sized cubes fennel thinly sliced and chopped small red onion chopped small or green onions diced My client version of chop-chop salad usually included one of these additions: roasted chicken cut into strips or small bite-sized pieces salami cut into 1/4 inch cubes or julienne strips Greek meatballs with yogurt dill sauce Lately, Ive been throwing a few curve balls into the chopped salad mix: raw zucchini shaved instead of any greens for a quick raw zucchini Greek salad, as seen above

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This pasta salad is best served cold and is not intended to be reheated

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