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.
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:
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.
About this Greek chopped salad:
This salad has quickly become a favorite of mine. It’s a go-to when I have to bring a salad somewhere. Other than a little slicing and dicing, it’s not hard to make. It shouldn’t take you much more than fifteen minutes.
I love that it can be made ahead, too. The cucumbers, tomatoes, red peppers and beans marinate in the dressing and it actually gets better with time.
A note about the beans: Either great Northern beans or chickpeas work well. I usually use what I happen to have in my pantry and they’re both delicious. The garbanzos hold up a little better since they are a firm bean. The great northern beans tend to mush a little but they give the dressing this creamy quality that is really delicious too. So whichever way you go, it turns out to be a winner.
Also, if you want to make this super duper Greek, add kalamata olives and sliced red onions. They add a lot of flavor. 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. Pickled red onions are really good, too.
Used in this salad:
- red wine vinegar
- dried oregano
- large mixing bowl
- attractive salad bowl for serving
- extra virgin olive oil
- great Northern beans or garbanzo beans
Enjoy! This salad is a great side for marinated lamb chops. It perfectly complements the herb marinated lamb.
More great salads!
If you love this Greek chopped salad recipe, you might also love:
- Farro Salad with Butternut Squash, Bacon, Feta, and Kale
- Quinoa and Wheat Berry Salad (with kale!)
- Crunchy Kale Salad with Popcorn Shrimp
- Kale Salad with Orange, Pomegranate and Pine Nuts
- Kale Salad with Farro and Honey Dijon Vinaigrette
- Healthier Coleslaw
- Cucumber Ribbon Salad with Yogurt Herb Dressing
- Southwestern Creamy Orzo Salad
- 1 English cucumber or 3 pickle-sized cucumbers, cut into bite-sized pieces
- 1 pint grape tomatoes, halved
- 1 large red bell pepper, diced
- 1 can (15 oz.)garbanzo beans 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 1/2 teaspoons dried oregano
- salt to taste
- pepper to taste
- optional: diced red onions and kalamata olives
- Combine cucumbers, grape tomatoes, red bell pepper, beans, and feta cheese in a large mixing bowl.
- 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.
- Serve immediately or refrigerate overnight to let flavors meld. Stir again before serving.
- Serving size: 1 cup.
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.