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.

Partial overhead of salad in square wooden bowl, with fork along side.

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:

Rachel with her two small children.

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.

Front view of salad in square wooden bowl.

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:

Front view of salad in wooden bowl.

Enjoy! This salad is a great side for marinated lamb chops. It perfectly complements the herb marinated lamb. 

More great salads!

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Partial overhead of Greek salad in square wooden bowl.

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.


  • 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


  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.


  • Serving size: 1 cup.
Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 216Total Fat: 13gSaturated Fat: 5gCholesterol: 25mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 9g

Did you make this recipe?

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