This Chopped Greek Salad Recipe with Greek Yogurt Dressing is packed with chicken, crisp cucumbers, juicy tomatoes, tangy feta, and briny olives, all tossed in a Greek yogurt 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.
Chopped Greek Salad Recipe at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 0 minutes (Uses pre-cooked chicken)
- 👥 Servings: 4
- 🔥 Cook Method: Assemble and toss
- 🍽️ Cuisine: Greek / Mediterranean Recipe
- 👩🍳 Pair With: Grilled chicken souvlaki, Greek lemon potatoes, or pita bread with Greek hummus
- ⭐ Difficulty Level: Easy
This salad never lasts long at our table. Serve it with warm pita and tzatziki for a meal that feels straight from Greece. ~Jami
Why We Love This Recipe
- Quick and Easy: Perfect for busy schedules.
- Fresh and Filling: Loaded with fresh veggies and chicken, just like this Chicken Arugula Salad!
- Versatile: Great as a side or a light main dish.
- Flavorful: The classic Greek ingredients deliver the best Mediterranean flavors. Just like this Village Salad and Halloumi Cheese Salad.
Chopped Greek Salad Recipe Ingredients
- Iceberg Lettuce: Start with a crisp, refreshing base. We use about two-thirds of a head, chopped into small pieces so every bite is fork-friendly.
- Roma Tomatoes: Dice up three juicy Roma tomatoes. They add just the right amount of sweetness and acidity.
- English Cucumber: No peeling needed-just chop it into bite-sized chunks for a cool, crunchy texture.
- Kalamata Olives: Slice about half a cup in half. These briny little gems bring bold Greek flavor in every bite.
- Green Pepper: Dice one green bell pepper. It adds a subtle sweetness and some extra crunch.
- Feta Cheese: Crumble about half a cup of feta over the top. Creamy, salty, and delicious!
- Red Onion: A quarter of a red onion is plenty. Slice it thin or dice it small-just enough to give the salad that classic sharpness.
- Pepperoncini Peppers: Chop up a quarter cup for a tangy, slightly spicy kick. These make the salad pop.
- Cooked Chicken: We use about 1 to 1 ½ cups of chopped cooked chicken (about 4-5 tenders). It turns this salad into a full meal.
- Greek Yogurt Dressing: Whisk together 1 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons of mayo, 1 teaspoon lemon juice, 1-2 grated garlic cloves, and ½ teaspoon dried oregano. Season with salt and pepper, and thin with more lemon if needed.
- Seasonings: Finish the salad with an extra sprinkle of dried oregano and some cracked black pepper to bring everything together.
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: Make the Dressing First
In the bottom of a large mixing bowl, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, oregano, dill, and freshly grated garlic. Give it a taste and season with salt and pepper.
STEP TWO: Add the Crunchy Base
Grab your salad chopper or a sharp knife and chop the iceberg lettuce into small bite-sized pieces.
Dice the Roma tomatoes and cucumber next, and add everything right into the bowl on top of the dressing.
STEP THREE: Layer in the Flavor
Dice the kalamata olives, green pepper, pepperoncini peppers, and red onion. Add everything to the bowl, then toss in the crumbled feta and chopped cooked chicken.
STEP FOUR: Toss & Serve
Gently toss everything together so the dressing coats the fresh veggies evenly.
Season with more feta, cracked black pepper, fresh dill, and a sprinkle of dried oregano. Give it one final toss and serve right away for the freshest flavor.
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.
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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.
✔️ DO Serve the salad immediately.
Storage
Store Greek salad 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
Creamy Chopped Greek Salad Recipe with Greek Yogurt Dressing
Equipment
- Knife
- Cutting board
Ingredients
Salad
- 4-5 cups Iceberg lettuce (about ⅔ of a head) chopped
- 1 ½ cups chicken (about 4 chicken tender) cooked and chopped
- 2-3 Roma tomatoes (about 2 cups) diced
- 1 English cucumber diced
- ½ cup Kalamata olives diced
- 1 small green pepper diced
- ¾ cup Feta cheese, crumbled reserve ¼ cup for topping
- ¼ red onion diced
- ¼ cup pepperoncini peppers diced
- oregano and fresh dill, optional for topping
Greek Yogurt Dressing
- ⅔ cup full-fat Greek yogurt, 5% a 5.3 ounce container of Fage
- 2 tablespoons mayonnaise
- 1-2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon optional, to thin out dressing
- 1-2 tablespoons fresh dill to taste
Instructions
- In a large mixing bowl, whisk together 1 cup full-fat Greek yogurt, 1-2 garlic cloves (grated or mashed), 2 tablespoons olive oil, 1 tablespoon lemon juice, and ½ teaspoon dried oregano. Season with salt and black pepper to taste. If the dressing feels too thick, whisk in 1-2 teaspoons of water to loosen it slightly. Set aside to let the garlic flavor develop.
- Roughly chop ⅔ of a head of iceberg lettuce, 3 Roma tomatoes, and 1 English cucumber. Add them directly to the bowl with the dressing-don't toss just yet.
- Chop or slice ½ cup Kalamata olives, 1 diced green pepper, ¼ thinly sliced red onion, and ¼ cup sliced pepperoncini peppers. Add to the bowl along with ½ cup crumbled feta and 1 cup chopped cooked chicken.
- Sprinkle with 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Gently toss everything together until coated evenly in the dressing. Serve immediately or chill for 15 minutes for even better flavor.
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Video
Notes
- Kalamata Olives: Black olives can be used for a milder taste.
- Pepperoncini Peppers: Swap with mild banana peppers for less heat.
Jami Powell says
This is our family's favorite salad recipe!