Greek Chopped Salad
A crunchy chopped salad with cucumber, tomatoes, chickpeas, olives, and feta in a bright lemon-oregano dressing. Filling enough for lunch.
- Total20 min
- Yield4 main-dish servings
- LevelEasy
Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes
Chopping everything into small, even pieces means every forkful gets a little of everything: crisp romaine, juicy tomatoes, briny olives, and creamy feta. Chickpeas turn it from a side salad into a satisfying lunch.
The dressing is a simple shake-together vinaigrette with lemon, red wine vinegar, and dried oregano.
Recipe
Greek Chopped Salad
A crunchy chopped salad with cucumber, tomatoes, chickpeas, olives, and feta in a bright lemon-oregano dressing. Filling enough for lunch.
- Prep time
- 20 min
- Cook time
- None
- Total time
- 20 min
- Yield
- 4 main-dish servings
- Difficulty
- Easy
- Course
- Salad
- Cuisine
- Greek-inspired
Ingredients
Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.
Makes: 4 main-dish servings
Lemon-oregano dressing
Salad
Instructions
Make the dressing. In a jar with a tight-fitting lid, combine the olive oil, vinegar, lemon juice, oregano, mustard, garlic, salt, and pepper. Shake for about 15 seconds until combined and slightly thickened.
Mellow the onion. For a milder flavor, soak the sliced onion in cold water for 10 minutes while you chop everything else, then drain and pat dry.
Chop the vegetables. Chop the romaine, cucumber, tomatoes, and bell pepper into small, roughly even pieces.
Toss. In a large bowl, combine the vegetables, onion, chickpeas, and olives. Shake the dressing again, pour most of it over the salad, and toss well.
Finish. Top with feta, toss gently once more, and taste. Add the remaining dressing, salt, or pepper as needed. Serve right away.
Recipe Notes
Tips
- Dry the romaine well after washing. Wet lettuce dilutes the dressing and keeps it from clinging.
- Add grilled chicken or salmon for an even heartier meal.
Substitutions
- Vegan: Leave out the feta, or use a plant-based feta.
- Vinegar: White wine vinegar or more lemon juice can replace the red wine vinegar.
Allergens: Contains milk (feta).
Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/greek-chopped-salad/
Storage and Reheating
Dressed salad wilts quickly. To store, keep the dressing, chopped vegetables, and feta in separate containers in the refrigerator for up to 3 days.
Freezing
Not suitable for freezing.
Make Ahead
Make the dressing up to 5 days ahead. Chop the vegetables up to a day ahead, keeping the tomatoes separate so they don’t make everything soggy.
Troubleshooting
- The salad is watery.
- The lettuce was wet, or it sat too long after dressing. Dry greens thoroughly and dress right before serving.
Frequently Asked Questions
Can I make this ahead for lunches?
Yes. Pack the dressing separately and add it right before eating.
Allergens and Food Safety
Allergens: Contains milk (feta).
Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.
Nutrition Information
We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.
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