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
- 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
- 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 tonight to accompany simple grilled chicken breasts. This salad is wonderful! My husband asked if he could take a bowl of it to work tomorrow!!!
So happy to hear you enjoyed it, thank you for reporting back!
Took myself out to lunch last week. They served a salad similar to this on half of a toasted whole grain roll spread with ripe avocado. Will have to make this recipe and try to duplicate it at home!
So I make a lot of recipes that I find on blogs/Pinterest and I never post comments BUT… this recipe is so worth it! I LOVED the salad and I LOVED the dressing so much, this is one of my top favorite recipes now! No cooking, just fresh ingredients tossed together. Hubby and I had this for dinner one night, and I had leftovers at work a few days later- still fabulous. Thanks for being awesome!
Greek salad is a family favorite and I add a little fresh mint as its growing all of my yard!
“Rainbow salad” is the perfect name for it! I love these salads, they make lunch feel so much lighter and fun. Sometimes I eat leftover salad as my dinner. Love this recipe!
Your nutritional facts are incorrect, the chickpeas alone contain fiber.
Thanks for your note. I re-ran the nutritional calculator and came up with a similar number as before, not sure where the discrepancy is? I’ll continue to investigate!
I thought your salad looked yummy….. I found lots of information about many things ….. I never have found the recipe….
The recipe is right after the last photo in the post!
I made this wonderful salad for lunch today. Lots of chopping, but the end result was definitely worth it. :). Thanks for a great recipe. We particularly loved the vinaigrette!
Made yesterday and am currently eating for lunch as leftovers! Everything about it is delicious.
So glad to hear you loved it!!
I found this recipe via Yummly and I’m so glad I did! I made it earlier today and it was absolutely delicious! Thanks so much for posting the recipe. I shared some photos on my blog:
Looking forward to keeping up with your recipes!
Thanks so much, I appreciate it!
I’m loving all the goodies packed into this salad! Seems like it wold be good for a few days in the refrigerator.
What a colorful salad. No lettuce? No problem!
Love a pretty salad! Can’t wait to make it!
There are so many variations of Greek Salads and I can’t wait to try this one
This is my kindof salad! I love the combination of feta, olives and tomatoes. The chickpeas make this a complete meal 🙂
I love this spin on a greek salad. I’m a sucker for anything with lemon and oregano and anything that is chopped. It’s almost a family joke – there goes mom again ordering the CHOPPED salad!
I could devour this entire recipe in one sitting. For real. It looks so refreshing!
Oh my goodness! I love all of the flavors and colors in this salad! Delicious!
looking fresh and healthy dish. Absolutely should be on my dinner table. In Turkey we have similar salad like this calls çoban salata. thx for sharing with us.
I love greek salads! There is just so much fresh flavor and crunch!