Raise your hand if you’re ready for warm weather and refreshing green salads! I may have jumped the gun on spring and summer veggies here, but I just couldn’t wait any longer. It feels like spring here in Kansas City today and I’m celebrating with Greek salad.
This chopped Greek salad is crisp, fresh and overflowing with bold Greek flavors, including tomato, cucumber, bell pepper, Kalamata olives and feta cheese. I opted for cherry tomatoes, since they’re delicious no matter what time of year.
Combined with crisp lettuce and a simple homemade Greek vinaigrette, you’ll have an irresistible salad. The only difference between this salad and the traditional Greek salads you receive at Mediterranean restaurants is that I chopped the ingredients small. This way, you get maximum fresh flavor in every bite.
I made this salad with the help of my partner OXO’s handy kitchen tools, including their salad spinner (which I frequently recommend to friends), cutting board (love the grooved edges to catch liquid and the anti-slip edges), and their large, sturdy 4.5-quart glass bowl.
Sometimes the right tool can make a world of difference, like their dish brush with a built-in soap dispenser, which makes doing the dishes a little bit less terrible. I love that brush.
This salad is a continuation of my “giant salad challenge,” in which I make a big salad at the beginning of the week and store the dressing separately so I can enjoy fresh salad all week long.
I find that when I have a delicious crisp salad in the fridge, ready to go, I reach for salad instead of tortilla chips. I really do!
OXO’s 4.5-quart glass bowl is the perfect vessel for all of that salad, and the Twist & Pour Dressing Mixer keeps my salad dressing ready to go. The mixer offers helpful measuring lines on the outside, and the blades mix dressing right in the jar. Why didn’t I think of that?
You can also add chickpeas to the salad and enjoy a big bowl of it as a full meal. This salad packs beautifully for lunch in OXO’s leak-proof glass Smart Seal Containers. I’m excited to have a full set of those containers now.
As always, please let me know how you like this recipe in the comments. I’m looking forward to hearing what you pair it with. And, can we geek out about kitchen tools? Tell me about your favorites!
Chopped Greek Salad
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 side salads
- Category: Salad
- Cuisine: Greek
This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that’s a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.
- 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
- 1 pint cherry tomatoes, quartered
- 1 medium cucumber (about 8 ounces), seeded and chopped
- 1 yellow or orange bell pepper
- ½ medium red onion, chopped (about 1 cup)
- ½ cup chopped fresh parsley
- ½ cup pitted and halved Kalamata olives
- 6 ounces feta cheese, sliced into ¼” cubes (about 1 ¼ cups)
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 medium cloves garlic, pressed or minced
- 2 teaspoons dried oregano
- 1 teaspoon honey or maple syrup
- ½ teaspoon salt, more to taste
- Pinch of red pepper flakes, for heat (optional)
- In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
- To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup or OXO’s Twist & Pour Dressing Mixer. Whisk (or twist) until blended. Taste, and add more vinegar if you’d like a more tangy dressing, or more honey for a more tame dressing.
- If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
*Romaine note: If you want to make this salad in a hurry, just buy two bags (5 ounces each) of chopped romaine, and chop it into even smaller, bite-sized pieces.
Make it dairy free: Omit the feta cheese! To make up for feta’s salty punch, you might want to add some extra olives or some sliced pepperoncini peppers.
Make it vegan: Omit the feta (see notes above). To make the dressing vegan, use maple syrup instead of honey (or skip the sweetener altogether).
Change it up: To make this salad more of a complete meal, add chickpeas (1 can, rinsed and drained, or 1 ½ cups cooked chickpeas).
If you love this salad: The other salads in my giant salad challenge collection include my Mexican Green Salad with Jalapeño-Cilantro Dressing, Colorful Chopped Salad with Carrot Ginger Dressing and Vegetarian Italian Chopped Salad. You can view all of my salads here.
This post was created in partnership with OXO and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!