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Chopped Greek Salad

Chopped Greek Salad is bursting with fresh ingredients, crisp textures, and tons of Greek flavors. Dressed with a light Greek vinaigrette, you can serve it as a side dish or make it the star of the meal!

chopped salad in a bowl

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 can’t in good conscience call it a salad and not include even a little lettuce.

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 a firm lettuce that 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!

labeled picture of ingredients

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 do love them so. 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 tang 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.

chopped lettuce on a cutting board

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.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

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 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.

bowl of salad and stack of plates

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 as you don’t need a knife to cut it. Makes it super easy to eat!

Does Greek Salad have Lettuce?

Traditional Greek salad, or Horiatiki, doesn’t generally include lettuce because lettuce is only grown in the winter and Greeks tend to eat seasonally. It’s also served without mixing in the toppings.

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 prefer to prep all the ingredients and keep them store separately. Then mix just before enjoying.

three bowls of salad

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!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

bowl of salad with text "chopped greek salad"

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!

More Delicious Dishes

overhead picture of bowl of chopped salad

Chopped Greek Salad

Yield: 10 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Chopped Greek Salad is bursting with fresh ingredients, crisp textures, and tons of Greek flavors.


  • 3 romaine lettuce hearts (6-8 cups chopped lettuce)
  • 1 pint cherry tomatoes (16 ounces)
  • 1 large English cucumber
  • 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


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


*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 398Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 18mgSodium: 1795mgCarbohydrates: 30gFiber: 9gSugar: 10gProtein: 10g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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