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.
These photos were taken on our deck at our condo before we moved to our new house. They make me so nostalgic for our old place. Such good memories were made there — where Ben and I started our life together, and where we brought E & N home from the hospital. 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.
Another plus is that it can be made ahead. 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.
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, if desired
- extra virgin olive oil
- great Northern beans or garbanzo beans
If you’re looking for a pasta salad, try my Greek Pasta Salad with Feta and Beans. It’s very similar to this salad except with the addition of pasta.
A traditional Greek salad does not normally contain 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.
If you visit Greece (lucky you!), order “horiatiki” which is a Greek salad. It’s translated as village or peasant salad and is made with ingredients commonly found in Greek agriculture.
I hesitate to call any salad the “healthiest” salad. There are so many healthy salads and I would not want to give any one salad top prize as the healthiest. That being said, Greek salad is definitely a very healthy salad! Packed full of vegetables, with protein from the beans and low fat feta, and dressed with good-for-you olive oil, this salad provides lots of nutrition and fiber. And it’s low in calories: one serving (1 cup) is only 143 calories.
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!)
- Grilled Ratatouille Pasta Salad
- Mexican Street Corn Pasta Salad
- Mediterranean Green Bean Salad
- Kale Salad with Orange, Pomegranate and Pine Nuts
- Asian Salad – crunchy & flavorful!
- 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
- 8 oz. reduced-fat feta cheese, cut into cubes (see note)
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons dried oregano
- salt, to taste
- pepper, to taste
- 1/2 cup diced red onions, opt. (see note)
- 1/2 cup kalamata olives, opt.
- 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. Nutrition information is calculated with garbanzo beans, and does not include olives or onion, or added salt.
- Full-fat feta cheese may be substituted, if desired.
- To mellow the flavor of onions, soak chopped onion in ice water for 15 minutes and drain well, patting dry.
- If you use fresh oregano, increase the amount to 1 1/2 tablespoons.
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.