Chopped Greek Salad

Name: Chopped Greek Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1/2 head Iceberg lettuce; 1 small Beefsteak tomato; 1/3 qty English cucumber; 10-12 qty Kalamata olives; 1/4 med Green bell pepper; 2-3 oz. Feta cheese; 1/4 qty Red onion; 2 qty Pepperoncini peppers; 1/2 tbsp Oregano; 1/4 tsp Salt (or to taste); 1/4 tsp Pepper (or to taste)

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Get all of the delicious Mediterranean flavors in one bite! This chopped Greek salad is tasty, filling, and makes a great lunch for meal prep or entertaining. Add some chicken or garbanzo beans for additional protein, or serve it as a side salad to your favorite main dish.

A large white bowl filled with chopped salad that includes feta, tomatoes, greek olives, greek peppers, cucumber, and oregano sprinkled on top.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tips
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FAQ
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Food Safety

Iceberg lettuce in half on white background

Ingredients

Lettuce - We find that iceberg lettuce works best for this chopped salad
Tomato
Cucumber
Kalamata olives
Green pepper
Feta cheese
Red onion
Pepperoncini peppers
Oregano
Salt
Pepper

Note: Refer to the recipe card below for exact quantities.

Instructions

Step One: Prepare the Dressing

There are several ways to prepare homemade salad dressings:

1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use a stick blender to blend the salad dressing ingredients together. This is helpful if the dressing includes a garlic clove or anchovies.
4). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.

Homemade salad dressings are easy to make if you keep some essential ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.

Step Two: Prepare Ingredients

Cut or tear up lettuce into small portions. Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.

Step Three: Assemble and Serve

Assemble the salad in layers with chopped Iceberg lettuce on the bottom, followed by fresh diced vegetables, feta cheese, olives, and pepperoncini peppers.

Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.

Substitutions

Onions and Peppers - Leave them out if you're not a fan!
Lettuce - Romaine lettuce will work just as well.
Tomato - Roma tomatoes, Campari tomatoes, or grape tomatoes would make a good substitute.

Variations

Protein - Add garbanzo beans or grilled chicken for additional protein.

Equipment

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Storage

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

Top Tips

Buy pre-washed and ready-to-eat lettuce to save time.

More Recipes

Have leftover ingredients?

Busy lately? Make your M-F lunches with this Mediterranean Meal Prep.
Add some pasta and dolmades to your leftover vegetables for this Greek Orzo Salad with Dolmades
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FAQ

Should you cut lettuce or tear it?

It may be an old wives tale that you shouldn't cut lettuce. Supposedly, the lettuce will brown a little quicker around the edges, but many people disagree that this is true.

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