Name: Chopped Greek Salad
Prep time: 30 min
Total time: 30 min
Cuisine: Greek
Ingredients: 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; 1/2 medium red onion, chopped (about 1 cup); 1/2 cup chopped fresh parsley; 1/2 cup pitted and halved Kalamata olives; 6 ounces feta cheese, sliced into 1/4” cubes (about 1 1/4 cups); 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 medium cloves garlic, pressed or minced; 1 teaspoon dried oregano; 1 teaspoon honey or maple syrup; 1/2 teaspoon salt, more to taste; Freshly ground black pepper, to taste; Pinch of red pepper flakes, for heat (optional)

Chopped Greek Salad

Author: Cookie and Kate
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: 8 side salads 1x
Category: Salad
Method: By hand
Cuisine: Greek

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4.8 from 31 reviews

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.

chopped Greek salad with homemade Greek vinaigrette

Scale

Ingredients

Greek Salad

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
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4” cubes (about 1 1/4 cups)

Greek vinaigrette

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

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Instructions

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 and whisk 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).

Notes

*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 1/2 cups cooked chickpeas).

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Recipe from Cookie and Kate: https://cookieandkate.com/chopped-greek-salad-recipe/