Feast your eyes on The BEST Chopped Greek Salad. This family favorite is a salad that's as nutritious as it is delicious, and so easy to make that even on a hectic weekday, you can whip it up in just 15 minutes. That's what our chopped Greek salad offers - healthy, crisp vegetables bursting with flavors.
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.
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.
If you like this salad recipe, you may also love our Village Salad or our Halloumi Side Salad.
Jump to:
- What Ingredients Will You Need?
- Instructions
- What Are Some Good Substitutions?
- How Can You Change This Recipe Up?
- What Kitchen Equipment Is Best?
- How Should You Store This?
- What Are Some Expert Tips?
- More Recipes You'll Love ♥️
- Frequently Asked Questions
- 📖 Recipe
- Important Food Safety Tips
- 💬 Share Your Thoughts
What Ingredients Will You Need?
- 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.
Note: Refer to the recipe card below for exact quantities.
Instructions
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.
What Are Some Good Substitutions?
- Kalamata Olives: Black olives can be used for a milder taste.
- Pepperoncini Peppers: Swap with mild banana peppers for less heat.
How Can You Change This Recipe Up?
- Protein: Add garbanzo beans or grilled chicken for additional protein.
- Flavor: In the Greek community of Tarpon Springs, they add a creamy Mediterranean potato salad to the base of this salad.
- Add-ins: Beets add an earthy flavor and added nutrition.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Salad Tongs
- Colander or Salad Spinner
- Mixing Bowl
- Cutting Board
How Should You Store This?
Store in an airtight container in the fridge for up to 2 days. Avoid dressing until ready to serve to keep it crisp.
What Are Some Expert Tips?
Make sure the veggies are thoroughly dried after washing to prevent a soggy salad.
If you're prepping the Greek salad ahead of time or storing leftovers, try placing a paper towel on top of the salad before sealing it with a lid. The paper towel will absorb excess moisture from the vegetables, preventing them from becoming soggy.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Add some pasta and dolmades to your leftover vegetables for this Greek Orzo Salad with Dolmades
- Try leftover cucumbers in this Creamy Cucumber and Radish Salad.
Need Something To Pair This With?
In the Mood for a Similar Dish?
More Greek recipes you will love:
Frequently Asked Questions
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.
📖 Recipe
The BEST Chopped Greek Salad: A Family Favorite!
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.
Nutrition
Our chopped Greek salad is more than just a dish; it's a quick, healthy, and delicious way to bring a taste of the Mediterranean to your table. Try it today and share your experience, or explore other recipes on our blog!
Important Food Safety Tips
Ensure all produce is washed thoroughly to remove potential pesticides and dirt. Keep perishable ingredients refrigerated until use.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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