Greek Chopped Salad

Jump to Recipe

You will love this Greek Chopped Salad! This hearty salad is made with lettuce, olives, tomatoes, red onion and chickpeas tossed in a creamy feta dressing.

I love a good chopped salad. They are great when you are looking for a salad that is also a meal. Hearty, loaded with goodies all tossed in dressing. My go-to is usually an Italian Chopped Salad or a Crispy Chicken Chopped Salad (if I have a bit more time!).

And now I’ll be adding this Greek Chopped Salad to the rotation. It’s quick, easy, full of flavor and makes a great lunch or dinner.

Let’s talk about what you’ll need to make it:

Greek Chopped Salad Ingredients:

• ROMAINE LETTUCE: I use romaine lettuce because I love the crisp, crunch that it adds without being overly bitter. You could use any kind of lettuce that you prefer.
• CHICKPEAS (GARBANZO BEANS): Using chickpeas is going to make this salad hearty enough to make it a meal. I used canned chickpeas to make this easy to make, just make sure they are drained well.
• KALAMATA OLIVES: Make sure that you buy pitted kalamata olives so that you can chop them without the need to worry about removing the pits.
• TOMATOES: Cherry tomatoes add a sweet burst of tomato flavor to the salad.
• CUCUMBERS: I love adding cucumber to my salads because they add a crisp, cool crunch.
• RED ONION: If you’re worried about the red onion being too strong, soak it in cool water for about 20 minutes before adding it to the salad. Make sure that the onion is dry before adding it to the salad.
• CREAMY FETA DRESSING: Feta is a common addition to greek salads so I figured it would be the perfect dressing for this salad. This creamy feta dressing adds a ton of flavor.
• BLACK PEPPER: Use fresh cracked black pepper for this. It will give you much more flavor and texture than pre-ground pepper.

Step by Step Photos and Instructions:

The main idea of “chopped salads” is that all of the ingredients are chopped small into similar sized pieces. Other than that, making a Greek Chopped Salad isn’t any more difficult than making any other salad.

• 

• 

• 

• 

• STEP #1 : Chop the romaine, olives, tomatoes, cucumbers and onions into similar sized bite sized pieces.
• STEP #2: Place romaine in the bottom of a large salad bowl. Top with olives, tomatoes, cucumbers and onions. Add drained chickpeas.
• STEP #3: Drizzle dressing over the salad.
• STEP #4: Use salad tongs to toss the salad and coat all of the ingredients in the dressing. Top with fresh cracked black pepper. Serve immediately.

I enjoyed this salad as a single serving for lunch. If you want to make this salad even heartier, grilled chicken breast would be a great option! It would also make a great side dish to serve along side my Grilled Greek Chicken.

Storage and Leftovers:

You can make this salad ahead of time and simply not add the dressing until just before you are ready to serve. Once the salad is dressed it should be eaten immediately.

If you loved this Greek Chopped Salad, check out these other salads so good they could be a main dish!

This Arugula Chickpea Salad is hearty and packed with flavor thanks to crispy chickpeas and hard boiled eggs.

You’ve got to try this Grilled Steak with Dijon Vinaigrette! Made with caramelized onions, mushrooms and a tangy Dijon Vinaigrette is a flavorful summer salad everyone will love!

Apple Gorgonzola Salad is chock-full of all kinds of goodies. Tart green apples, sweet cranberries, tangy gorgonzola and nutty pecans.