Crisp Chopped Greek Salad with Feta and Lemon Dressing

Salads make an excellent main dish, and this fresh, crisp Chopped Greek Salad is one we prepare often. Bright vegetables, tangy feta, hearty chickpeas and briny Kalamata olives are tossed in a simple Greek-style vinaigrette. The result is a flavorful Mediterranean salad that works well for lunch, dinner, or meal prep.

Traditional Greek salad usually omits chickpeas and leafy greens, but I prefer to make this version heartier by adding romaine and garbanzo beans. Chopping the lettuce and vegetables smaller gives this salad the familiar texture of a chopped salad while keeping the authentic Mediterranean flavors.

Chopped Greek Salad Ingredients

This Mediterranean chopped Greek salad features classic ingredients that combine texture and flavor:

• Romaine Lettuce: Adds crunch and bulk to the salad.
• Tomatoes: Cherry or grape tomatoes work best; larger tomatoes can be chopped into bite-sized pieces.
• Cucumbers: An English (seedless) cucumber is ideal and may not need peeling due to its thin skin.
• Onion: Red onion provides color and a sharp bite.
• Bell Peppers: Green is traditional in some families, but red, yellow or orange are delicious alternatives.
• Garbanzo Beans (Chickpeas): A non-traditional but nutritious and filling addition.
• Kalamata Olives: Pitted Kalamatas add briny depth; use olives you prefer.
• Feta Cheese: Crumbled or chopped from a block for a salt-forward, creamy element.
• Fresh Parsley: Optional, but it brightens the salad.
• Greek Vinaigrette: Garlic, dried oregano, red wine vinegar, olive oil, Dijon mustard, salt, pepper and a pinch of sugar.

Take a Look At These Other Greek Recipes:

• Greek Oven Roasted Chicken Thighs
• Roasted Greek Potatoes
• Tzatziki Sauce
• Baked Greek Meatballs
• Greek Salad Dressing
• Vegetarian Dolmades

Chopped Greek Salad Recipe

5 from 1 review

Kathy McDaniel

Chopped Greek Salad with tomatoes, cucumbers, red onions, garbanzo beans, Kalamata olives and feta cheese tossed in a simple red wine herb vinaigrette. A light, healthy side or satisfying main dish.

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Prep 15 mins

Total 15 mins

Makes 6 servings

Ingredients

For the Salad

• 3 cups romaine lettuce, chopped
• 2 cups cherry or grape tomatoes, halved
• 1 English cucumber, chopped
• 1 green bell pepper (or red, yellow, orange), chopped
• 1 small red onion, chopped
• 1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
• ½ cup pitted Kalamata olives, halved lengthwise
• 4-6 ounces feta cheese, crumbled
• Chopped parsley to taste

For the Vinaigrette

• 1 garlic clove, minced
• 1 teaspoon dried oregano
• ½ teaspoon Dijon mustard
• ¼ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• Pinch of sugar

Instructions

To make the Vinaigrette:

1. Whisk together the minced garlic, dried oregano, Dijon mustard, red wine vinegar, salt, pepper and a pinch of sugar. While whisking, slowly stream in the olive oil to form an emulsion.

For the Salad

1. In a large bowl, toss the chopped romaine, tomatoes, cucumber, bell pepper, red onion, garbanzo beans and Kalamata olives with the vinaigrette to your taste. Gently add the feta and chopped parsley, then adjust salt and pepper if needed. Serve immediately or refrigerate with dressing on the side.

Nutrition

Calories: 373 kcal,
Carbohydrates: 27 g,
Protein: 10 g,
Fat: 25 g,
Saturated Fat: 5 g,
Cholesterol: 16 mg,
Sodium: 793 mg,
Potassium: 484 mg,
Fiber: 7 g,
Sugar: 7 g,
Vitamin A: 2485 IU,
Vitamin C: 16.1 mg,
Calcium: 165 mg,
Iron: 3.2 mg

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