Name: Chopped Greek Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups Romaine lettuce, chopped; 1 large cucumber, diced; 2 cups cherry tomatoes, halved; 1 small red onion, finely diced; 1 green bell pepper, chopped; 1/2 cup Kalamata olives, pitted and sliced; 3/4 cup feta cheese, crumbled; 3 tbsp extra-virgin olive oil; 2 tbsp vinegar; 1 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 1/2 tsp sea salt; 1/4 tsp black pepper

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Short description
A bright and refreshing salad featuring finely chopped vegetables, briny olives, creamy feta, and a zesty homemade vinaigrette—perfect as a side dish or standout light meal.

Why You’ll Love This Recipe

This chopped Greek salad delivers bold Mediterranean flavors in every bite. Dicing the veggies into small, uniform pieces ensures each forkful blends juicy tomatoes, crisp cucumbers, savory olives, and tangy feta, all coated in a flavorful vinaigrette. It’s colorful, easy to prep, and versatile—ideal for family meals, meal prep, or healthy gatherings.

Chopped Greek Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

- 2 cups Romaine lettuce, chopped
- 1 large cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 green bell pepper, chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 3/4 cup feta cheese, crumbled
- 3 tbsp extra-virgin olive oil
- 2 tbsp vinegar
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper

Directions

Prepare the vinaigrette by whisking together olive oil, lemon juice, dried oregano, and salt in a small bowl or jar.
In a separate bowl, place sliced red onion and vinegar, gently scrunching the onion to release flavor; let it marinate while prepping the rest.
In a large serving bowl, combine diced cucumbers, chopped tomatoes, sliced olives, marinated onion, and chopped dill. Toss to mix.
Drizzle the dressing over the salad and give it a light toss.
Crumble the feta cheese on top, then toss again just before serving—or let guests stir in their portion to preserve feta texture and freshness.

Servings and timing

This recipe yields about 4 servings. Prep time is approximately 10 minutes, and total time is also 10 minutes.

Variations

Add greens: Incorporate chopped romaine lettuce to bulk it up into a heartier side or base.
Protein boost: Stir in chickpeas, grilled chicken, or chickpeas for a more substantial meal.
Herb twist: Swap dill for fresh parsley or mint—or use a mix—for different flavor profiles.
Crunch addition: Sprinkle toasted pistachios or pine nuts to add texture and nuttiness.

Storage/Reheating

Store this salad undressed in an airtight container in the refrigerator for up to 2–3 days—keeping dressing separate maintains crispness.
If already dressed, it’s best eaten within one day, as the vegetables release moisture and soften over time.
Re-toss lightly before serving if the salad becomes watery—add a dash more olive oil or lemon juice to revive freshness.

FAQs

What makes a Greek salad “chopped”?

“Chopped” refers to finely dicing all ingredients so every bite blends flavors and textures—no big chunks, just harmonious crispness.

Can I prep this salad ahead?

Yes—prepare and store the chopped veggies and dressing separately. Combine them just before serving for maximum crunch.

What kind of olives work best?

Kalamata olives are the classic choice—salty, rich, and flavorful—but feel free to mix in green olives or replace with your favorite briny variety.

How do I keep the salad from getting soggy?

Store the dressing separately and assemble just before eating. If dressed in advance, place paper towels in the container to absorb excess moisture.

Can I make it vegan?

Absolutely—just omit feta cheese or use plant-based feta alternatives. The vinaigrette still brings plenty of flavor.

Which vegetables should I include beyond the basics?

Bell peppers, cherry tomatoes, or even radishes can add color, flavor, and crunch if you’d like to mix things up.

Is there a shortcut for the dressing?

Store-bought Greek vinaigrettes work in a pinch—but homemade olive oil, lemon , oregano, and salt are so simple and superior in freshness.

Do I need to peel cucumbers?

Not necessarily—English or Persian cucumbers typically have tender skins. Peel only if using thicker-skinned varieties or if your preference leans that way.

What’s a good serving suggestion?

This salad pairs beautifully with grilled meats, souvlaki, pita wraps, or serves as a side to hearty main dishes like roasted chicken or fish.

Can I double the recipe?

Yes—and be sure to adjust dressing accordingly, adding it gradually to avoid overdressing the salad.

Conclusion

Chopped Greek Salad is a vibrant, easy-to-make dish that’s a celebration of fresh Mediterranean flavors. Finely diced veggies, feta, and olives in a bright homemade vinaigrette make it a beautifully balanced side or light meal. With make-ahead convenience, customizable variations, and delightfully crisp texture, it’s a reliable go-to for quick lunches, dinner pairings, or crowd-pleasing spreads.