This chopped Greek salad is easy to make, loaded with healthy ingredients, and keeps well in the fridge. Great for quick lunches and potlucks.
Why you’ll love it: It’s a hearty salad with lots of protein.
How long it takes: 15 minutes
Equipment you’ll need: sharp knife, mixing bowl, measuring utensils
Greek chopped salad has quickly become a favorite of mine. It’s a go-to when I have to bring a salad somewhere because it’s easy to make, and even better, you can make it ahead, avoiding that last minute rush. I also love to keep it in the fridge for a quick lunch.
And it’s so good! This easy chopped salad has great texture with crisp cucumber and bell pepper, nutty chickpeas, soft feta cheese, and juicy tomatoes. Every bite is exciting.
Chopped salads are easy to make. You don’t really have to get too fancy with them. Just dice up a bunch of veggies and throw them in a big bowl. Stir in the dressing and you’re good to go. Another one of my favorite chopped salads is this BBQ chicken chopped salad. You really have to try that one soon too!
If you love this Greek salad but are more in the mood for a pasta salad, try my Greek pasta salad with feta and beans or Israeli couscous salad. Another one of my favorites is a main course salad, Greek orzo salad with shrimp.
Why You’ll Love Greek Salad
- Easy to make: With a little slicing and dicing, this salad is ready. It shouldn’t take you much more than fifteen minutes.
- Make it ahead: The cucumbers, tomatoes, red peppers and beans marinate in the dressing and actually get better with time. Chopped salads are sturdy and keep well in the fridge for a few days.
- Customizable: It’s easy to make simple changes that reflect your preferences. Keep reading for suggestions on how to make it your own.
- Healthy: Packed full of vegetables, with protein from chickpeas and low fat feta, and dressed with good-for-you olive oil, this salad provides lots of nutrition and fiber, which makes Greek salad a very healthy salad!
I’ll get you started on your salad making here. Refer to the recipe card below for exact measurements, instructions, and nutrition information.
Ingredients In This Chopped Salad
- Cucumbers: I prefer tender-skinned cucumbers such as English, Persian, or hothouse cucumbers. The small salad-sized cucumbers work well, too. You don’t have to peel the skin off and that’s a bonus because the green skin has a lot of nutrients.
- Tomatoes: Any type of tomato will work but I prefer grape or cherry tomatoes because they usually have better flavor and hold their shape better in a salad. However, if you have a ripe tomato from your garden, definitely use that instead.
- Red Bell Pepper: Any color of bell pepper is fine: red, green, yellow, orange.
- Garbanzo Beans: Also known as chickpeas, garbanzo beans are firm and hold their shape well. Canned beans should be rinsed and drained well before adding to the salad.
- Feta Cheese: Look for a block of feta cheese rather than feta crumbles. Crumbles tend to disintegrate in the salad and don’t look as attractive. Low fat feta is perfectly acceptable. Although traditional Greek feta is made with sheep or goat’s milk, most commercially available feta is made with cow’s milk.
- Olive Oil: Choose extra virgin olive oil for the dressing. The piquant flavor of a good olive oil really adds a lot to the salad and has more health benefits, too.
- Red Wine Vinegar: Tart with a slightly sweet undertone, red wine vinegar is used in many simple salad dressing. It’s a staple in my pantry. Try my red wine vinaigrette or raspberry vinaigrette.
- Oregano: The recipe calls for dried oregano because it’s a common pantry item and it’s easy to use. If you happen to have fresh oregano, feel free to substitute it.
- Salt & Pepper: Simple, but essential seasonings, I usually use kosher salt and coarsely ground black pepper.
How To Make This Salad Recipe
You’ll need a large bowl and a measuring cup.
Open the can of beans, rinse and drain them well. Block feta cheese is usually sold in a container with brine. Drain the brine off and pat the feta dry with paper towels. With a sharp knife, cut it into small cubes.
Rinse the cucumber, bell pepper, and tomatoes with cool water; pat dry. Chop the cucumbers and pepper into bite-sized pieces. I usually cut grape and cherry tomatoes in half. Cut halves more readily soak up the dressing and they are easier to eat.
Combine the vegetables, beans, and cheese lightly in a large bowl.
Whisk the dressing ingredients in a measuring cup until they are combined (emulsified).
Pour the dressing over the salad and toss lightly.
That’s it! So easy to make and so good to eat! Enjoy the salad right away or cover and refrigerate it to serve later.
What To Serve With Greek Salad
I often serve this salad with chicken, especially this Greek style grilled chicken. The marinade is made with red wine vinegar, yogurt, and oregano so it really complements the salad. It’s one of my favorite marinades and I make it often. It’s also a great side salad to serve with herb marinated lamb chops.
For summer get-togethers, I like to make my Greek meatballs (gluten-free) and serve them with homemade tzatziki, a tangy cucumber yogurt sauce, along with the Greek chopped salad and toasted pita triangles. It’s always a hit!
A traditional Greek salad is usually made with no lettuce. The ingredients are much the same as the salad I’m featuring today, but instead of cubed feta, the feta is cut in a slab or slice and placed on top of the salad. Green bell peppers, onions, and kalamata olives are usually added.
Although there are many types of Greek salads, if you visit Greece (lucky you!), order “horiatiki” which is a Greek salad similar to this chopped salad. It’s translated as village or peasant salad and is made with ingredients commonly found in Greek agriculture.
Make It Your Own
- Optional Add-ins: Add black olives and/or diced red onions. Both add a lot of flavor. Kalamata olives are another great choice. Soak the onions in a bit of ice water before adding them to the salad if you don’t want them to overpower your salad.
- Add lettuce: If you prefer a salad with lettuce, a firm lettuce, such as Romaine or iceberg lettuce, can be easily incorporated into this salad. Chop the lettuce into bite-sized pieces and either mix it into the salad or serve the salad on top of the lettuce.
- Use a different type of beans: Although this salad is usually made with chickpeas, Great Northern beans or cannellini beans are also good choices. I usually use what I happen to have in my pantry. Although these softer beans tend to mush a little, they give the dressing a creamy quality that is really delicious. So whichever way you go, the salad turns out to be a winner.
Interested in a weekly meal plan (it’s free!) that includes this recipe? Take a look at my Meal Plan #21. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
The salad can be refrigerated in a covered container for 3 to 4 days. Stir before serving.
- 1 greenhouse cucumber or 3 pickle-sized cucumbers, cut into bite-sized pieces (see note)
- 1 pint grape tomatoes, halved
- 1 large red bell pepper, diced (about 1 ¼ cups)
- 1 can (15 oz.) garbanzo or great northern beans, rinsed and drained
- 8 oz. feta cheese, cut into cubes (see note)
- 3 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons dried oregano
- ½ teaspoon coarse black pepper
- ¼ teaspoon kosher salt
- optional: diced red onions and kalamata olives
- Combine cucumbers, grape tomatoes, red bell pepper, beans, and feta cheese in a large mixing bowl. If using olives and red onions, add them, too.
- In a small bowl or a measuring cup, whisk together red wine vinegar, olive oil, oregano, salt and pepper.
- Pour dressing over salad mixture and stir well to combine. Taste and add additional salt and pepper, if needed.
- Serve immediately or refrigerate overnight. Stir again before serving.
- If you are using a thicker skinned waxed cucumber, peel before using.
- Avoid crumbled feta cheese. If you prefer, low-fat feta cheese can be substituted.
- Salad will keep in the refrigerator for 3 to 4 days. Stir well before serving.
- To decrease the sharp flavor, soak the chopped onions in ice water for 10 minutes or so. Drain well before using.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.