Greek Chopped Salad
Greek Chopped Salad is classic Greek salad with crisp romaine lettuce and chickpeas tossed in a flavorful Greek salad dressing!
Summer has been flying by, and technically it’s half over for us. My boys got out of school just before Memorial Day, so they’re starting school in early August.
The other day I sat and watched as my oldest son had his senior portraits taken. Seeing him in his cap and gown hit me hard….it really is happening.
My youngest son turns 16 in just a short time as well, so I just want to put the brakes on and savor what’s left of summer.
That’s probably why I blew work off quite a bit last week and I’ll be taking time off this week. It is Fourth of July week anyway. 🙂
Greek Chopped Salad
Thankfully I managed to get this Greek Chopped Salad photographed before I started blowing off work, because it’s perfect for your summer barbecues!
I make Greek salads year round, but there’s no better time to make them then the summer when tomatoes and cucumbers are in season.
They’re both at their peak in freshness and flavor, which is just what a great Greek salad needs.
I’m currently growing 5 tomato plants and cucumbers in my garden, so when they start exploding you can bet that I’ll be making this Greek chopped salad recipe as much as possible.
I’m a huge fan of chopped salads, which you probably know by now if you’ve checked out my Italian chopped salad.
I have a few Greek salad recipes here, but they’re all different in their own rites. If you love Greek salads, check out the recipes below!
Greek chopped salad ingredients
There are only a few simple ingredients in this salad:
- Romaine lettuce
- Kalamata olives
- Feta cheese
- Red onion
- Greek salad dressing
In true chopped salad form, the base is crisp chopped romaine lettuce. I love using Earthbound Farm organic romaine leaves as it’s already washed and prep. It’s a huge time saver!
The key to making this salad shine is buying the freshest vegetables that you can find. I love using a block of feta cheese, which is creamier and tastes fresher.
The chickpeas make this salad nice and hearty, and also add some protein.
My homemade Greek salad dressing will also take this chopped salad to the next level. Trust me!
How to make Greek chopped salad
When you’re ready to serve, place all of your ingredients in a big salad bowl and toss with the desired amount of dressing.
Serve and enjoy!
Recipe tips and substitutions
- The dressing may be made in advance and stored in the fridge in an air tight container.
- For best results, toss the salad right before serving to prevent the lettuce from wilting.
- I like to have my lettuce and other components chopped ahead of time when I’m entertaining. I place the prepped lettuce in the salad bowl and keep the other components in prep bowls until I’m ready to toss and serve the salad.
Need more salad inspiration? See all of my salad recipes.
Serve this Greek chopped salad with the following:
- 7 ounces organic romaine leaves, chopped
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1/2 small red onion, sliced thinly and chopped
- 1 cup chickpeas, rinsed and drained
- 1 cup Greek olives, halved
- 4 ounces crumbled feta cheese
- Easy Greek Salad Dressing
- Place all ingredients into a large bowl and toss until well coated with the desired amount of Greek salad dressing.
- Serve immediately and enjoy!
- The Greek salad dressing may be made in advance and stored in an air tight container for up to 1 week.
- If you'd like to prep the ingredients ahead, chop them and store them separately in the refrigerator, then toss them together just before serving.
Amount Per Serving: Calories: 191 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 21mg Sodium: 381mg Carbohydrates: 15g Fiber: 4g Sugar: 5g Protein: 7g