Greek Chopped Salad Recipe

This Greek chopped salad recipe is ridiculously easy to make, keeps well in the fridge and is a total crowd pleaser! Great for quick lunches and potlucks.

This Greek chopped salad recipe is ridiculously easy to make, keeps well in the fridge and is a total crowd pleaser! Great for quick lunches and potlucks. Get the recipe on RachelCooks.com!

I made and photographed this recipe such a long time ago – these photos were taken on our deck at our condo before we moved to our new house. Makes me so nostalgic for our old place. Such good memories were made there — where Ben and I started our life together and brought E & N home to from the hospital. Along with so many more great things. I’m looking forward to making tons of new great memories in our new house but I’ll always have fond memories of our first place.

Anyways should we talk about this salad before I start crying that my kids are no longer babies and now look like this:

me and kids

When in reality, that picture is from months ago and now they are even more grown up. Why does time go by so quickly?!

Okay let me get some tissues and then we’ll get back to the salad.

This Greek chopped salad recipe is ridiculously easy to make, keeps well in the fridge and is a total crowd pleaser! Great for quick lunches and potlucks. Get the recipe on RachelCooks.com!

This salad has quickly become a favorite of mine. It’s a go-to when I have to bring a salad somewhere. The first time I made it (pictured above), I made it with great northern beans. Because I didn’t have any garbanzos. Every time since then, I’ve made it with garbanzo beans. They’re both delicious. The garbanzos hold up a little better since they are a more firm bean. The great northern beans tend to mush a little but it gives the dressing this creamy quality this is really delicious too. So whichever way you go, it turns out to be a winner.

Also, if you wanted to make this super duper Greek and not just halfway like mine, make sure to throw in some kalamata olives and some red onions. I do not like either of those (I knowwwww….) so I don’t typically put them into this salad.

Side note: I do loooooove red onions cooked. Just not raw.

Used in this salad:

This Greek chopped salad recipe is ridiculously easy to make, keeps well in the fridge and is a total crowd pleaser! Great for quick lunches and potlucks. Get the recipe on RachelCooks.com!

Enjoy!

Greek Chopped Salad Recipe

Greek Chopped Salad Recipe

Yield: 8 side servings
Prep Time: 15 minutes
Total Time: 15 minutes

This Greek chopped salad recipe is ridiculously easy to make, keeps well in the fridge and is a total crowd pleaser! Great for quick lunches and potlucks.

Ingredients

  • 1 English Cucumber or 3 pickle-sized cucumbers, cut into bite-sized pieces
  • 1 pint grape tomatoes, halved
  • 1 large red bell pepper, diced
  • 15 ounce can of garbanzo or great northern beans, drained and rinsed
  • about 1/2 pound reduced-fat feta cheese, cut into cubes, not crumbled feta — approx 1 heaping cup
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 and 1/2 teaspoons dried oregano
  • salt to taste
  • pepper to taste
  • optional: diced red onions and kalamata olives

Instructions

  1. Combine cucumbers, grape tomatoes, red bell pepper, beans, and feta cheese in a large mixing bowl.
  2. In a small bowl or a measuring cup, whisk together red wine vinegar, olive oil, oregano, salt and pepper. Pour over salad mixture and stir well to combine.
  3. Serve immediately or refrigerate overnight to let flavors meld. Stir again before serving.

Notes

serving size: 1 cup

Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 216 Total Fat: 13g Saturated Fat: 5g Cholesterol: 25mg Carbohydrates: 16g Fiber: 4g Sugar: 4g Protein: 9g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: I make this all the time. Seriously, allll the time. I love having it in the fridge for lunches.

Husband’s take: He loves it as much as I do…maybe even more.

Changes I would make: None!!!

Difficulty: If you can handle a knife, you can handle this salad.

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10 comments

  1. Oh how I love Greek salad in any form! Chopped salads are even better because they keep so well in the fridge.

  2. Yum!! I’ve been making so many Greek-inspired dishes lately. Pretty sure it’s because I’m feta-obsessed. This salad looks perfect!

  3. Your kids are too cute! I’m loving this salad. Greek flavors are the best :)

  4. i love greek salads! (and hate olives too!) :)

  5. I love Greek salad, but get really disenchanted with the lettuce for some reason. Chopping it all up sounds like a good compromise!

  6. yum! that’s one of my favorite salads! I get it at the diner a lot.

  7. I make something similar to this except with black or kalamata olives, no beans, and balsamic instead of red wine vinegar. I’ll have to try adding in some beans!

  8. Love this simple salad. Sounds like the perfect go-to recipe! Love that adorable picture of you and the kiddos!

  9. Delicious! This is one of my favorite salads. It reminds me of sunny weather, the opposite of today. Sounds like this needs to be dinner :)

  10. How yummy! I really enjoy these Mediterranean flavors!

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