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.

Course Salad, Side Dish

Cuisine Greek

Prep Time 15

Cook Time 1

Total Time 15

Servings servings

Calories 151kcal

Author Sara Welch

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 chopped parsley.
Sprinkle the feta cheese over the top and enjoy.

Video

Notes

Use a sharp knife to cut your veggies.
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.
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