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Chopped Greek Salad bursts with vibrant color and briny accents, marrying crisp lettuce, juicy tomatoes, and creamy feta into each refreshing forkful. This Easy Chopped Salad Recipe layers authentic Mediterranean flavors—Kalamata olives, cucumbers, red onion—tossed in a tangy vinaigrette inspired by classic Greek Salad Recipe Authentic. Whether you crave a light lunch or a side at dinner, this Healthy Chopped Salad Recipe delivers on taste and texture with zero fuss.
Why You’ll Love This Chopped Greek Salad
- Every bite delivers a crunch of romaine and a pop of heirloom tomatoes—true Classic Greek Salad joy.
- The herb-studded vinaigrette highlights the bright acidity of red wine vinegar and lemon—a nod to Mediterranean Chopped Salad tradition
- Prepared in under 15 minutes—perfect for those on a Greek Goddess Salad mission.
- Versatile additions like chickpeas or grilled chicken transform it into one of the Best Chopped Salad Recipes for protein-packed meals.
- Stays crisp for hours when dressed just before serving—ideal for meal-prep and Long Lasting Meals.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Main Dish |
| Cuisine: | Healthy |
| Prep Time: | 15 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 15 minutes |
| Dietary: | Gluten-Free |
| Serves: | 4 |
| Best Served: | Chilled |
Ingredients
- 4 cups chopped romaine lettuce – crisp base, rich in vitamins A & C
- 2 cups diced tomatoes – juicy sweetness and lycopene boost
- 1 large cucumber, diced – hydrating crunch and fiber
- ½ cup thinly sliced red onion – sharp zing, prebiotic support
- ½ cup Kalamata olives, pitted & halved – briny depth, heart-healthy fats
- 1 cup cubed feta cheese – tangy creaminess, calcium & protein
- 2 tablespoons chopped fresh parsley – herbaceous brightness
- For the dressing: ½ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 clove garlic (minced), salt & pepper to taste
Chopped Greek Salad
Ingredients
Equipment
Method
- Chop lettuce, tomatoes, cucumber, and onion into bite‑sized pieces and place in a large bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper until emulsified.
- Pour dressing over the veggies, olives, and feta; toss gently to coat.
- Let salad rest 5 minutes for flavors to meld, garnish with parsley, and serve chilled.
Notes
How to Make the Chopped Greek Salad
This no-cook assembly brings classic Greek flavors together in minutes—perfect for busy days.
Step 1: Prep the Veggies
Chop lettuce, tomatoes, cucumber, and onion into bite-sized pieces and transfer to a large bowl.
Step 2: Whisk the Dressing
In a small bowl, whisk olive oil, red wine vinegar, oregano, garlic, salt, and pepper until emulsified.
Step 3: Combine & Toss
Pour dressing over the chopped vegetables, olives, and feta; toss gently to coat evenly.
Step 4: Rest & Serve
Let salad sit 5 minutes for flavors to meld, then garnish with parsley and serve immediately.
Pro Tips for Making the Chopped Greek Salad
- Use refrigerated olive oil for a slightly thicker vinaigrette that clings better to veggies.
- Pat feta dry on paper towels to avoid diluting your dressing.
- For extra crunch, stir in toasted pine nuts or chopped almonds.
- Keep dressing separate until just before serving to maintain crispness in this Greek Salad With Lettuce.
- Add a splash of lemon juice to the dressing for bright acidity without extra sodium.
How to Serve Chopped Greek Salad
This Chopped Greek Salad adapts effortlessly to every occasion—from casual lunches to elegant feasts.
- Spoon over grilled chicken or shrimp for a complete Healthy Greek Salad entrée.
- Layer into mason jars for Easy Chopped Salad Recipes on-the-go.
- Top with warmed pita triangles and hummus for a Mediterranean mezze spread.
- Serve alongside lamb meatballs or falafel for a Classic Greek Salad contrast.
- Stir in cooked quinoa or farro to bulk it up as a hearty Chopped Vegetable Salad bowl.
- Mix with chopped avocado and herbs for a creamy twist.
- Use as a taco salad base—swap feta for cotija and olives for pickled jalapeños.
- Pair with chilled white wine or ouzo for true Greek Goddess Salad vibes.
- Garnish with microgreens or edible flowers for an Instagram-worthy finish.
- Freeze extra dressing in ice cube trays for quick future batches.
Make Ahead and Storage
Storing Leftovers
• Refrigerate in an airtight container up to 2 days
• Keep dressing separate to avoid soggy lettuce
• Store feta and olives in a small airtight cup
• Re-toss gently before serving
Freezing
• Not recommended—best enjoyed fresh
Reheating
• Serve chilled; no reheating needed
FAQs
What are the health benefits of tomatoes and olives?
Tomatoes supply antioxidant lycopene which supports heart health, while olives and olive oil deliver monounsaturated fats linked to improved cholesterol levels.
Can I substitute romaine lettuce?
Yes—use baby spinach or arugula for a peppery twist while maintaining leaf-green nutrients.
How can I add flavor without extra calories?
Infuse your dressing with fresh herbs (dill, mint) or a pinch of smoked paprika instead of sugar or excess oil.
Can I meal prep Chopped Greek Salad?
Absolutely—prep veggies and dressing separately, then toss just before eating for peak freshness and crunch.
Final Thoughts
Chopped Greek Salad proves that simple ingredients can create extraordinary flavor with minimal effort. Crisp lettuce, vibrant veggies, briny olives, and creamy feta come together in a harmony of texture and taste. Keep this recipe bookmarked as your go-to Mediterranean Chopped Salad, whether you’re craving easy weeknight fare or hosting a laid-back gathering. Every bite delivers a burst of sunshine from the Aegean—no passport required!
