Greek Chopped Salad
Yield: 8 to 10 servings
This Greek Chopped Salad recipe is loaded with fresh cucumbers, tomatoes, bell pepper, and herbs. With a bright, flavorful dressing, it’s a salad you’ll turn to again and again!
Ingredients
Greek Dressing (makes about 3/4 cup)
- ⅓ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons lightly packed, finely grated lemon zest (use a microplane zester)
- 2 large garlic cloves, finely grated (use a microplane zester)
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Salad
- 3 cups ½"-diced seeded English or Persian cucumber (Do not peel. To seed, slice cucumber in half lengthwise, then use a spoon to scrape out the seeds and discard.)
- 2 cups halved grape tomatoes
- 1 cup ½"-diced green bell pepper
- ½ cup thinly sliced red onion
- ½ cup pitted, halved Kalamata olives
- ¼ cup chopped fresh mint leaves
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh oregano leaves
- 6 ounces block feta, roughly crumbled with a fork into ¼"-½" pieces
Instructions
Greek Dressing
- Place all dressing ingredients in a pint jar and add a tight-fitting lid. Shake vigorously for 15-20 seconds to combine and emulsify. Or whisk together all salad dressing ingredients in a small bowl.
Salad
- For the most flavor and a crisp, cold texture, about 1 hour before serving, add the cucumber, tomatoes, green pepper, red onion, and kalamatas to a large bowl. Fold gently to combine.
- Drizzle about 2/3 of the dressing over the salad mixture and fold a few times to coat well. Cover and refrigerate, folding again after 30 minutes. Place chopped herbs in a small bowl with a lid and refrigerate. Place feta in a small bowl with a lid and refrigerate.
- When ready to serve, add more dressing to the diced/sliced salad ingredients if needed, and fold again to incorporate. Then add the herbs and feta, and gently fold again. Add a few grinds of freshly ground black pepper over the top, if desired.
Notes
To prep earlier in the day:
- Shake up the dressing, cover, and refrigerate.
- Slice and dice the fresh vegetables, and add them to a large bowl. Slice the kalamatas and toss them on top of the veggies. Cover the bowl and refrigerate.
- Chop the herb leaves and place them in a small bowl with a lid. Refrigerate.
- Crumble the feta and place in a small bowl with a lid. Refrigerate.
- An hour before serving, begin with the "Salad" Instructions in the recipe card above.
Nutrition Information:
Serving: 1 Calories: 234kcal Carbohydrates: 26g Protein: 6g Fat: 14g Saturated Fat: 5g Polyunsaturated Fat: 8g Cholesterol: 20mg Sodium: 389mg Fiber: 5g Sugar: 14g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.