Chopped Greek Salad

This recipe for chopped Greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a Greek lemon and herb vinaigrette. A quick and easy main course or side dish!

When I want a fresh salad with a lot of flavor I turn to my Italian salad, green bean salad, chopped salad with chicken or this chopped Greek salad.

Chopped Greek Salad Ingredients

When you make this chopped Greek salad you will need cucumbers, a can of chickpeas, bell pepper, cherry tomatoes, red onion, kalamata olives, feta cheese and parsley. For the dressing make sure you have olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano, salt and black pepper.

How Do You Make Chopped Greek Salad?

Start this chopped Greek salad recipe by making your dressing. In a small bowl whisk together olive oil, Dijon mustard, red wine vinegar, garlic powder, onion powder, lemon juice, dried oregano, salt and black pepper. You can also mix the dressing by shaking it in a sealed jar. Next, make your salad. Place chickpeas, cucumbers, cherry tomatoes, bell pepper, red onion and kalamata olives in a large bowl. Pour your vinaigrette over the salad and toss everything together. Stir in chopped parsley. Sprinkle a little feta cheese over the top and enjoy!

Tips For The Perfect Chopped Greek Salad

• Make sure you use your favorite brand of canned chickpeas. The chickpeas MAKE this dish!
• I prefer to use those little Persian cucumbers here, although an English cucumber would also work well.
• When you chop your veggies, try to cut them all around the same size. You also want them small enough to easily pick up with a fork. I try to chop everything into 1/2 inch long pieces.
• You can make the dressing for this chopped Greek salad up to 7 days in advance.
• I like to crumble my own feta cheese instead of buying pre-crumbled cheese. The pre-crumbled cheese tends to have anti-caking agents that can dry out the cheese.

Flavor Variations

This chopped Greek salad is delicious as-is; however, you can change up the flavors to suit your own taste.

• Veggies: Feel free to add other veggies like green bell peppers, mushrooms, grape tomatoes, heirloom tomatoes and cooked and chilled eggplant.
• Dressing: You can use the lemon and herb vinaigrette in this recipe or try other dressings. Feel free to try my balsamic vinaigrette, homemade ranch dressing and my classic Greek salad dressing.
• Croutons: Feel free to add croutons or sprinkle crushed pita chips over the top. You could even serve this salad with triangles of warm pita bread or caprese bread.
• Lettuce: For a more traditional Greek salad, feel free to add chopped romaine lettuce.
• Protein: This salad would be great with sliced grilled chicken breast or garlic butter shrimp.
• Herbs: You can sprinkle other chopped herbs over the salad like fresh dill, fresh thyme or fresh mint.

My kids call this “rainbow salad” because of all the bright colors and that’s quite a fitting name. I love to make this chopped Greek salad during the summer when all of the different varieties of tomatoes are in season.

I am headed to the grocery store today and I will definitely be picking up another round of ingredients to make this salad. That’s how good it really is!

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Chopped Greek Salad Video

4.95 from 20 votes

Chopped Greek Salad

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AuthorSara Welch

This recipe for chopped greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a greek lemon and herb vinaigrette.

Time

Prep Time15 minutes minutes

Cook Time1 minute minute

Total Time15 minutes minutes

Course Salad, Side Dish

Cuisine Greek

Serves 6 servings

Ingredients 

1x2x3x

• ▢ 2 cups of quartered sliced cucumber (I prefer persian or english cucumbers)
• ▢ 1 can of chickpeas drained and rinsed
• ▢ 1 cup of finely diced red or yellow bell pepper
• ▢ 1 1/2 cups of halved cherry tomatoes
• ▢ 1/4 cup minced red onion
• ▢ 1/2 cup halved kalamata olives
• ▢ 1/2 cup crumbled feta cheese
• ▢ 1/4 cup of chopped parsley

• ▢ For the dressing:
• ▢ 1/4 cup olive oil
• ▢ 1 teaspoon Dijon mustard
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 tablespoon lemon juice
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon onion powder
• ▢ 1/2 teaspoon dried oregano
• ▢ salt and pepper to taste

Instructions 

• For the dressing:
• Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
• For the salad:
• Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine.
• Add dressing to taste and toss to coat.
• Stir in chopped parsley.
• Sprinkle the feta cheese over the top and enjoy.

Notes

1. Use a sharp knife to cut your veggies.
2. When you chop your veggies, try to cut them all around the same size. You also want them small enough to easily pick up with a fork. I try to chop everything into 1/2 inch long pieces.
3. I like to crumble my own feta cheese instead of buying pre-crumbled cheese. The pre-crumbled cheese tends to have anti-caking agents that can dry out the cheese.

Nutrition

Calories: 151kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 332mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 59.8mg | Calcium: 84mg | Iron: 0.8mg

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