Chopped Greek Salad
Full of fresh ingredients, crisp textures, tons of flavor, and tossed with a light Greek vinaigrette, this Greek Chopped Salad is great as a side dish or as a meal!
Chopped Greek Salad
In my opinion, the toppings are the best part of the salad. I could probably just enjoy a bowl of toppings and leave the lettuce out all together.
But I can’t in good conscience call it a salad and not include even a little lettuce. That’s why a chopped salad is a great way to have both.
The best part of this salad is all the wonderful flavors and textures. Because they are chopped small you get to enjoy all of them in each and every bite.
When adding in lettuce, I like Romaine the best. It’s firm and can hold it’s own, even chopped small, and mixed with all the other yummy toppings.
I love this colorful salad for lunch or dinner and it’s easy to prep ahead for a weekend get together!
Favorite Salad Recipes
Ingredients Needed
Romaine lettuce – I like this the best but use your favorite lettuce or mixed greens.
Cherry tomatoes – If you don’t have small tomatoes, feel free to use your favorite variety. I just like the smaller ones as they are easier to chop and have less seeds.
Cucumber – I like to use English cucumbers because they are seedless and you don’t have to peel them before using them.
Red onion – This is not a requirement but I like the bite they add. If you don’t like them diced feel free to thinly slice them or leave them off all together.
Kalamata olives – Make sure you use pitted ones and avoid a trip to the dentist. 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.
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. I prefer to use the marinated ones (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 sour taste to the dish 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 Chop Romaine Lettuce
First: Separate and wash your lettuce leaves.
Second: Cut the leaves in 1/2 to 1 inch wide strips, lengthwise.
Third: Gather the strips and cut across the strips to make squares or diced lettuce pieces.
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How to Make Chopped Greek Salad
First: Wash and separate your lettuce leaves. Slice and chop your lettuce into bite sized pieces. Place in a large bowl.
Second: Chop and prep the cucumbers, tomatoes, and remaining ingredients and toppings.
Third: Add them to the lettuce and toss to combine.
Fourth: Drizzle with Greek vinaigrette dressing. Toss to coat. Season with salt and pepper if desired. Enjoy with pita bread.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
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. Then mix just before enjoying.
What does chopped salad mean?
It’s just a regular salad but with all the lettuce and toppings all chopped or diced into bite-sized pieces.
It’s great for meal prep and a great salad for lunch at work as you don’t need a knife to cut it. Makes it super easy to eat!
Tips for No Leftovers
- Make sure to chop all the ingredients the same size to make the bites consistent.
- This is a great salad for meal prep. Chop/dice all the ingredients, store in separate containers, and mix when ready to eat.
- Don’t add dressing to the salad until ready to enjoy. If the dressing sits on it the ingredients will get soggy.
- Make it a full meal by adding diced cooked chicken or shrimp.
- Toast your pita bread and serve with the salad. I love to use it as a spoon!
- Freshly cracked black pepper is a great way to finish this salad!
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This chopped salad recipe is sure to be a hit with your family as much as it is with mine. Drop me a comment and let me know how you like it. Feel free to include a picture!! I love pictures!
Chopped Greek Salad
Ingredients
- 3 romaine lettuce hearts roughly 6-8 cups chopped lettuce
- 1 pint cherry tomatoes 16 ounces
- 1 large English cucumber chopped
- 1 cup chopped red onion
- 6 ounces Kalamata olives pitted
- 7 ounces feta cheese
- 16 ounces chickpeas drained & rinsed
- 6 ounces marinated artichoke hearts
- 10-12 pepperoncini peppers sliced
- 2 cups 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.
- To the large bowl of lettuce, add the tomatoes, cucumber, red onion, olives, feta cheese, chickpeas, artichoke hearts, and pepperoncini peppers.
- Toss to combine.
- Drizzle with salad dressing. Toss to coat.
- Serve with toasted pita bread and enjoy!
Notes
- make sure to chop all the ingredients the same size to make the bites consistent.
- this is a great salad for meal prep. Chop/dice all the ingredients, store in separate containers, and mix when ready to eat.
- don’t add dressing to the salad until ready to enjoy. If the dressing sits on it the ingredients will get soggy.
- make it a full meal by adding diced cooked chicken or shrimp.
- toast your pita bread and serve with the salad. I love to use it as a spoon!
- freshly cracked black pepper is a great way to finish this salad!
Nutrition
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