Greek Chopped Salad

This chopped Greek salad brings all the yummy flavors of the Mediterranean in one deliciously, colorful bowl! Packed with fresh vegetables, creamy feta, and tossed in a bright Greek vinaigrette, this salad works as a new side dish or a full meal.

Let’s be honest – the toppings are absolutely the star of this show! There is nothing I don’t love about the juicy tomatoes, crisp cucumbers, briny olives, and chunks of creamy feta cheese. I could just eat a bowl of all the ingredients and skip the lettuce entirely.

But then I remember that chopping everything into perfect bite sized pieces means you get all those incredible flavors and textures in every single forkful. That’s the magic of a chopped salad – no more hunting around for the good stuff!

I always use romaine lettuce as my base because it’s sturdy enough to hold up to all the extras, even when chopped small.

Serve it as a light lunch with some warm pita bread or toss in some chicken with Greek seasoning. It’s also perfect for meal prep. Just keep the dressing separate until you’re ready to serve!

Whether you’re planning a summer gathering or just want to add some fresh, healthy goodness to your weekly dinner rotation, this Greek chopped salad delivers big flavors with minimal effort.

Try it with this whipped feta dip and this mezze platter.

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Romaine lettuce – I like this the best but use your favorite lettuce or mixed greens. Something that doesn’t wilt easily.
• Cherry tomatoes – If you don’t have small tomatoes, feel free to use your favorite variety and cut them small. I just prefer the smaller ones as they are easier to chop and have fewer seeds.
• Cucumber – English cucumbers are better because they are seedless and you don’t have to peel them before using them.
• Kalamata olives – Make sure you use pitted ones! If you don’t like these or can’t find them, use black olives instead.
• Feta cheese – This is my favorite part of the salad. It adds a salty taste and creamy texture to the salad. I prefer to use the block and crumble it myself. It’s creamier that way.
• Chickpeas – Or garbanzo beans add a bit of protein to the salad to make it a complete meal!
• Artichoke hearts – Not found in traditional Greek salads, but I love them so much. Use the marinated ones for more flavor (drained before added to the salad) but you can use the plain ones.
• Pepperoncini peppers – What I always think of when I see a Greek salad, they add a bit of tanginess without being spicy. These are also optional if you don’t like peppers.
• Salad dressing – Use your favorite Greek Vinaigrette or a quick mixture of olive oil, red wine vinegar, and lemon juice will work in a pinch. You can also use homemade Greek seasoning.

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How To Make Chopped Greek Salad

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage

If you keep the dressing separate, this salad will last up to 3 days in the refrigerator. If I am making this ahead of time, I like to chop all the ingredients and store them in separate containers in the fridge.

Placing a paper towel in the container can help keep them crisp. When ready to eat, just mix everything together. Just remove the paper towel 😉

How to Chop Romaine Lettuce

1. Separate and wash your lettuce leaves. Pat dry with paper towels.
2. Cut the leaves in 1/2 to 1 inch wide strips, lengthwise.
3. Gather the strips and cut across the strips to make squares or diced lettuce pieces. Toss in the bowl and top with rest of ingredients.

Variations

• Leave out the lettuce (authentic Greek salads don’t typically have lettuce) and just eat the toppings. I consider them a salad too!
• Make it dairy free and vegan by leaving out the feta cheese and add more of the other toppings.
• Add more protein with grilled shrimp, seared steak, chicken, lamb meatballs, or falafel.
• If you like vegetables, try adding some colorful bell peppers.
• Leave out the lettuce and add your favorite cooked pasta to make it a pasta salad.

Frequently Asked Questions

Recipe Tips & Tricks

• Chop or dice all the ingredients the same size to make it easier to eat.
• Prep all the ingredients, store in separate containers, and mix when ready to eat.
• Don’t add dressing to the salad until right before eating to keep the salad from getting soggy.
• Add some diced chicken, steak, or shrimp to add more protein.
• Toast your pita bread and serve with the salad. It’s great for soaking up all the dressing and cheese!
• If you love unique salads, check out this 1905 salad.

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This chopped Greek salad recipe is not only pretty but super delicious. Perfect for meal prep or potlucks!

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