Chopped Greek Salad

This colorful Greek Chopped Salad combines all your favorite Mediterranean flavors in perfect bite sized pieces! Fresh vegetables, creamy feta, and tangy olives tossed with a bright Greek vinaigrette to make a salad that's pretty and delicious.

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Course: Salad

Cuisine: Greek

Prep Time: 10

Total Time: 10

Servings:

Author: Jennifer Stewart

Ingredients

3 hearts romaine lettuce roughly 6-8 cups chopped lettuce
1 pint cherry tomatoes 16 ounces
1 large English cucumber chopped
1 cup red onion chopped
6 ounces Kalamata olives pitted
7 ounces feta cheese crumbled
16 ounces chickpeas drained, rinsed
6 ounces artichoke hearts I like the marinated ones
10-12 pepperoncini peppers sliced
1 cup Greek salad dressing

Instructions

Wash and chop your romaine lettuce hearts (see post for detailed instructions)
Add chopped lettuce to a large bowl and set aside.
Chop tomatoes into 1/2 inch pieces.
Chop the cucumber into 1/2 pieces.
Slice olives in half or quarters.
Drain and rinse the chickpeas.
Dice artichoke hearts into 1/2 inch pieces.
Slice pepperoncini peppers into thin strips.
Add the tomatoes, cucumber, red onion, olives, feta cheese, chickpeas, artichoke hearts, and pepperoncini peppers to the lettuce.
Toss to combine.
Drizzle with salad dressing. Toss to coat.
Serve with toasted pita bread and enjoy!

Notes

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!

Nutrition