If you’re looking for a fresh, vibrant, and satisfying dish, this Ultimate Greek Chopped Salad is a must-try. Bursting with crisp vegetables, tangy feta, and briny olives, this Mediterranean-inspired salad offers a delightful mix of flavors and textures that will awaken your taste buds. It’s the perfect side dish for grilled meats or a light, healthy lunch option.
Greek salads have long been celebrated for their simplicity and bold flavors, and this chopped version takes it to the next level. By finely chopping the ingredients, every bite is packed with a perfect balance of flavors—from the crunch of cucumbers and bell peppers to the creamy tang of feta and the briny pop of Kalamata olives.
This salad is not only delicious but also incredibly nutritious. It’s loaded with fiber, vitamins, and antioxidants, making it a wholesome choice for any meal. Plus, it’s naturally low in carbs and gluten-free, which makes it a great option for those following specific dietary lifestyles.
The beauty of this Greek Chopped Salad lies in its versatility. You can serve it as a side dish at summer barbecues, pair it with grilled chicken or shrimp for a satisfying meal, or enjoy it on its own for a light and refreshing lunch. It’s also a fantastic make-ahead dish that tastes even better after marinating in the dressing for a few hours.
The homemade Greek vinaigrette ties everything together with a burst of bright, zesty flavor. Made with extra virgin olive oil, red wine vinegar, garlic, and herbs, this dressing elevates the salad to restaurant-quality status.
Whether you’re a seasoned home cook or just getting started in the kitchen, this Ultimate Greek Chopped Salad is an easy-to-make recipe that will leave everyone asking for seconds. Get ready to experience the fresh, vibrant flavors of the Mediterranean in every bite!
Servings
Serves: 4-6
Time
- Prep Time: 15 minutes
- Total Time: 15 minutes
Ingredients
For the Salad:
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 red onion, finely diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped (optional)
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Chop Ingredients: Dice the cucumber, halve the cherry tomatoes, chop the bell peppers, and finely dice the red onion. Slice the Kalamata olives and set all the vegetables aside in a large mixing bowl.
- Add Feta and Parsley: Add the crumbled feta cheese and chopped parsley to the bowl.
Step 2: Make the Dressing
- Combine Ingredients: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper.
- Mix Well: Shake or whisk until the dressing is well emulsified and combined.
Step 3: Assemble the Salad
- Pour Dressing: Drizzle the dressing over the chopped vegetables and gently toss until everything is evenly coated.
- Let Marinate (Optional): For best flavor, let the salad marinate for 20-30 minutes in the refrigerator before serving.
Step 4: Serve
- Garnish and Enjoy: Transfer the salad to a serving bowl and garnish with additional parsley or feta if desired. Serve immediately and enjoy!
Tips
- Use English cucumbers for fewer seeds and a milder taste.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- To make it vegan, omit the feta or use a plant-based alternative.
- Leftovers can be stored in an airtight container for up to 2 days.
Summary
This Ultimate Greek Chopped Salad is a refreshing, vibrant, and healthy dish that’s packed with Mediterranean flavors. Perfect as a side dish or light lunch, this salad combines fresh vegetables, tangy feta, and a zesty homemade vinaigrette that ties everything together beautifully. Quick to prepare and full of nutrients, it’s a dish you’ll want to make again and again.
Ultimate Greek Chopped Salad Recipe
Ingredients
For the Salad:
- 1 large cucumber diced
- 1 pint cherry tomatoes halved
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1/2 red onion finely diced
- 1/2 cup Kalamata olives sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley chopped (optional)
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Chop Ingredients: Dice the cucumber, halve the cherry tomatoes, chop the bell peppers, and finely dice the red onion. Slice the Kalamata olives and set all the vegetables aside in a large mixing bowl.
- Add Feta and Parsley: Add the crumbled feta cheese and chopped parsley to the bowl.
Step 2: Make the Dressing
- Combine Ingredients: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper.
- Mix Well: Shake or whisk until the dressing is well emulsified and combined.
Step 3: Assemble the Salad
- Pour Dressing: Drizzle the dressing over the chopped vegetables and gently toss until everything is evenly coated.
- Let Marinate (Optional): For best flavor, let the salad marinate for 20-30 minutes in the refrigerator before serving.
Step 4: Serve
- Garnish and Enjoy: Transfer the salad to a serving bowl and garnish with additional parsley or feta if desired. Serve immediately and enjoy!
Notes
- Use English cucumbers for fewer seeds and a milder taste.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- To make it vegan, omit the feta or use a plant-based alternative.
- Leftovers can be stored in an airtight container for up to 2 days.
