This Chopped Greek Salad Recipe is packed with crisp cucumbers, juicy tomatoes, tangy feta, and briny olives, all tossed in a zesty lemon-oregano dressing. It's quick to make, loaded with Mediterranean flavors, and perfect as a light meal or a side dish for grilled meats.
Our family loves to serve this dish with Greek Style Lemon Chicken with Roasted Potatoes or Roasted Lamb Shanks.
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The chopped Greek salad is a colorful mixture of fresh vegetables, tangy feta cheese, and olives, dressed in a simple seasoning. This dish finds its roots in the heart of the Mediterranean, where salads emphasize freshness and simplicity, providing a healthy yet satisfying meal.
If you like this salad recipe, you may also love our Village Salad or our Halloumi Cheese Salad.
Why We Love This Recipe
- Quick and Easy: Perfect for busy schedules.
- Healthy: Loaded with fresh veggies.
- Versatile: Great as a side or a light main dish.
- Flavorful: The classic Greek ingredients deliver the best Mediterranean flavors.
Ingredients
- Iceberg Lettuce: Start with a crisp base. Chop up a whole head of iceberg lettuce into small pieces.
- Roma Tomatoes: Dice up about three of these juicy tomatoes.
- English Cucumber: No need to peel, just chop it into bite-sized chunks for some cool crunch.
- Kalamata Olives: Slice half a cup of these little gems in half. They offer a nice salty bite.
- Green Pepper: Dice one of these bad boys to toss in some sweet, peppery crunch.
- Feta Cheese: Crumble about half a cup for that creamy tang. It’s not a Greek salad without feta!
- Red Onion: A quarter of an onion will do. Dice it small to add a sharp flavor that complements the other ingredients perfectly.
- Pepperoncini Peppers: Chop a quarter cup for a tangy kick. These peppers are a must for that classic Greek taste.
- Seasonings: Sprinkle in one teaspoon of dried oregano and don’t forget a pinch of salt and pepper to round it all out.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make The Best Chopped Greek Salad
STEP ONE: Prepare the Base
Using a salad chopper or a sharp knife, chop the iceberg lettuce, Roma tomatoes, and English cucumber. Place them in a large salad bowl.
STEP TWO: Add Extras
Continue using the salad chopper to cut the halved Kalamata olives, diced green pepper, thinly sliced red onion, and sliced pepperoncini peppers into smaller pieces before adding them to the bowl.
STEP THREE: Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, fresh lemon juice, and dried oregano to make the Greek vinaigrette. Drizzle it over the salad.
STEP FOUR: Season and Serve
Sprinkle dried oregano, salt, and black pepper over the salad. Toss everything together until well mixed. Serve immediately.
Substitutions & Variations
- Kalamata Olives: Black olives can be used for a milder taste.
- Pepperoncini Peppers: Swap with mild banana peppers for less heat.
- Protein: Add garbanzo beans or grilled chicken for additional protein.
- Flavor: Add a creamy Mediterranean potato salad to the base of this salad.
- Add-ins: Beets add an earthy flavor and added nutrition.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Make sure the veggies are thoroughly dried after washing to prevent a soggy salad.
Storage
Store in an airtight container in the fridge for up to 2 days. Avoid dressing until ready to serve to keep it crisp.
Recipe FAQs
While both salads share many of the same Mediterranean ingredients, a chopped Greek salad is cut into smaller, bite-sized pieces, making it easier to eat and more uniform in flavor in every bite. Traditional Greek salads, on the other hand, often feature larger chunks of vegetables and blocks of feta.
Yes, adding protein to your chopped Greek salad can turn it into a satisfying main course. Grilled chicken, shrimp, or chickpeas are excellent choices that complement the flavors of the salad while providing a substantial protein boost.
The best dressing for a chopped Greek salad is a simple Greek vinaigrette made with olive oil, red wine vinegar, fresh lemon juice, and a sprinkle of dried oregano. This dressing complements the fresh ingredients perfectly.
To store leftover chopped Greek salad, keep it in an airtight container in the refrigerator. If possible, store the dressing separately and add it just before serving to keep the vegetables from getting soggy.
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📖 Recipe
Chopped Greek Salad Recipe
Equipment
- Knife
- Cutting board
Ingredients
Salad
- 1 head Iceberg lettuce chopped
- 3 Roma tomatoes diced
- 1 English cucumber diced
- ½ cup Kalamata olives halved
- 1 green pepper diced
- ½ cup Feta cheese crumbled
- ¼ red onion thinly sliced
- ¼ cup Pepperoncini peppers sliced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Greek Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh lemon juice
- ½ teaspoon dried oregano
Instructions
- In a large salad bowl, combine the chopped iceberg lettuce, diced Roma tomatoes, diced English cucumber, halved Kalamata olives, and diced green pepper.
- Add the crumbled feta cheese, thinly sliced red onion, and sliced pepperoncini peppers to the bowl.
- To make the Greek vinaigrette, whisk together olive oil, red wine vinegar, fresh lemon juice, and dried oregano in a small bowl.
- Drizzle the Greek vinaigrette over the salad. Sprinkle the dried oregano, salt, and black pepper over the salad.
- Toss all the ingredients together until everything is evenly mixed and coated with the dressing. Serve immediately.
Notes
- Kalamata Olives: Black olives can be used for a milder taste.
- Pepperoncini Peppers: Swap with mild banana peppers for less heat.
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