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!
So let me just say – this chopped Greek salad? Is my new favorite salad – I’ve made it three times in the past week, it’s just that good, and it makes the perfect lunch for me. You will not miss the lettuce in this one at all, I promise – the toppings are the best part of a salad anyhow!
How do you make chopped greek salad?
When I was dreaming up this Greek salad I hadn’t envisioned the chickpeas as part of the mix, that was a last minute decision at the grocery store. The chickpeas MAKE this dish, I’m so glad I added them. So you’ve got your chickpeas, cuumber, cherry tomatoes, bell pepper, red onion, kalamata olives and feta cheese, all tossed in a greek vinaigrette – salad perfection in my opinion! I prefer to use those little persian cucumbers here, although an english cucumber would also work well.
My kids call this “rainbow salad” because of all the bright colors and that’s quite a fitting name. I used a yellow bell pepper to amp up the rainbow effect, but you can really use any colored bell pepper that’s available to you. I can’t wait 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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MORE DELICIOUS SALAD RECIPES
- Chickpea Salad with Avocado
- Avocado Tuna Salad
- BLT Pasta Salad
- Thai Cucumber Salad
- Chinese Chicken Salad
Chopped Greek Salad Video
Chopped Greek Salad
Ingredients
- 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 parsley. Sprinkle the feta cheese over the top and serve.
Made this yesterday to go with some chicken skewers. It was really good except for the chickpeas. I normally like them but they seemed out of place in this recipe. Disliked the chickpeas so much I ended up picking them out of the leftovers this morning. Next time I make this I might add some chopped artichoke hearts instead of the beans. Also used more feta cheese than the recipe called for.
Delicious salad. I made it for dinner tonight. This is the third time I have made it. I omitted the Feta though. Not that I don’t like it but because it has a lot of sodium.
Wonderful salad that was just as tasty the second day!
This is so delicious!!!
I love this salad! Easy to make a stays fresh for a few days!
This looks so yum ! I am so glad to found your blog. Happy 2020!
Very Tasty. Lovely made early and left to let flavours fuse together. Will be a favourite salad yum!!
Really want to try this asap, love Mediterranean foods, especially salads like this! Thanks for the great idea! : )
Great blend of flavors. Dressing is fantastic.
You are a life saver