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Ultimate Greek Chopped Salad Recipe

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.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

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.