I had a craving for a Chopped Greek Salad. Had it for weeks. It finally drove me mad enough to do something about it. I gathered all of my favorite typical Greek ingredients, chopped them really well, and made one totally delicious salad. I even made a simple, super tasty homemade vinaigrette. It was everything that I had hoped for. And now I wanted to share it with you!

With a chopped salad, you want to make sure that all of the ingredients are, well, chopped. It may sound redundant, but let me just go ahead and say it anyway. Try and chop the ingredients so that they are all about the same size.

This salad is fantastic as a side dish, as a lunch, or even as a dinner. This Chopped Greek Salad would be absolutely delightful with the addition of some chicken. Totally up to you. I will say, though, that this recipe makes a big batch of salad. It can easily be halved. It is best when eaten the day that it is made, but if you do plan on storing some leftovers- don’t dress the salad as a whole; dress it individually.

Let me show you how I made this Chopped Greek Salad 👇🏻

In a large salad bowl, add 2 large chopped bell peppers. I used a red and a green because I wanted this salad to be colorful.

Next, add a diced cucumber. I used a regular cucumber (not an English one) and discarded the really seedy middles.

And now add the diced tomatoes. I used 2 good-size Roma tomatoes (and once again discarded the seedy middles.

Next add about 2 cups of chopped olives. I used both kalamata and black olives.

Add 1 finely diced medium red onion.

Chop up a head of iceberg lettuce. Add it to the bowl and toss it all together.

To a mason jar (or bowl), add 1 cup olive oil, 4 tbsp red wine vinegar, 2 tbsp minced garlic, 1 tbsp dijon mustard, 2 tsp lemon zest, the juice of 1 lemon, 1 tsp sugar, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.

Give the dressing a really good shake (or stir). Top the salad with 4 oz of crumbled feta cheese. I used a goat milk feta and it had a beautiful tanginess to it. Drizzle on about half of the dressing (save the rest of it to top with individually).

Give the salad a good toss to mix everything really well.

Let’s get a close up at all the goodness.

Enjoy!!

Note: This makes a big salad and it is best when eaten the day that it is made. It would be super simple to half the recipe. If you know that it will not all be eaten, do not dress the salad as a whole- dress it individulally.

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Chopped Greek Salad

This Chopped Greek Salad is fun and delicious! Full of fresh ingredients and featuring a homemade vinaigrette, this salad is great as a side dish or an entree!

Prep Time 20

Servings 10 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Dressing

1 Cup Olive Oil
4 Tbsp Red Wine Vinegar
2 Tbsp Minced Garlic Cloves
1 Tbsp Dijon Mustard
2 Tsp Lemon Zest
Juice of 1 Lemon
1 Tsp Granulated Sugar
1 Tbsp Dried Oregano
1 Tsp Salt
1/2 Tsp Black Pepper

For the Salad-

2 Large Bell Peppers, diced
1 Cucumber, diced
2 Roma Tomatoes, seeded and diced
2 Cups Olives, diced I used kalamata and black olives
1 Medium Red Onion, diced
1 Head Iceberg Lettuce, chopped
4 Oz Crumbled Feta Cheese

Instructions

Add all of the ingredients for the salad in a large bowl and toss well to combine.
In a mason jar (or bowl), combine all of the vinaigrette ingredients. Shake (or stir) really well to mix. Drizzle about half of it over the salad and toss.
Add more vinaigrette to individula salads if needed.
Note: This salad is best when eaten the day that it is made. If you plan on storing this salad, dress it individually (not the whole salad). Recipe makes a big salad (can easily be halved).