Chopped Greek Salad Recipe

Introduction

This Chopped Greek Salad is a refreshing and vibrant mix of fresh vegetables, tangy olives, and creamy feta cheese. Perfect as a light lunch or a flavorful side, it captures the essence of Mediterranean flavors in every bite.

Ingredients

• ½ medium red onion (thinly sliced)
• 2 tablespoons red wine vinegar
• 2 medium heirloom tomatoes (diced)
• 3 medium Persian cucumbers (diced)
• ½ cup fresh dill (finely chopped)
• 1 cup Kalamata olives (pitted and sliced)
• ¼ cup pepperoncini (finely sliced)
• 6 ounces feta cheese (crumbled, about ¾ cup)
• ½ cup extra-virgin olive oil
• ½ lemon (juiced)
• 1 teaspoon dried oregano
• ½ teaspoon salt (more to taste)

Instructions

1. Step 1: Make the Greek salad dressing by whisking together the olive oil, lemon juice, oregano, and salt in a small bowl. Set aside. Alternatively, combine all dressing ingredients in a mason jar and shake well to blend.
2. Step 2: Place the thinly sliced red onion in a small bowl with the red wine vinegar. Using your hands, gently scrunch the onions to release their flavor, then let them marinate while you prepare the rest of the vegetables.
3. Step 3: In a large serving bowl, combine the diced cucumbers, tomatoes, and Kalamata olives. Add the marinated onions and chopped dill, then toss everything together.
4. Step 4: Drizzle the prepared dressing over the salad and gently toss again. Sprinkle the crumbled feta cheese on top. Toss lightly just before serving to keep the feta texture intact.
5. Step 5: Serve immediately with warm pita bread or as a side to your favorite protein. Grilled chicken skewers make a delicious addition to this salad.

Tips & Variations

• Swap fresh dill for fresh parsley or mint for a different herbal note.
• Add pepperoncini slices for a bit of tangy heat that complements the olives.
• Use cucumbers with thin skins or peel thicker-skinned varieties to avoid bitterness.
• For a richer salad, drizzle a little more olive oil before serving.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To prevent sogginess, keep the dressing separate and toss just before serving. The feta may soften after refrigeration but will still be flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best to prepare the dressing and vegetables separately, then combine and add the feta just before serving to maintain freshness and texture.

What can I use if I don’t have Kalamata olives?

Substitute with other briny olives like black olives or Castelvetrano olives, but Kalamata olives offer the signature tangy flavor that complements this salad best.

Chopped Greek Salad Recipe

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★★★★★

5 from 118 reviews

This Chopped Greek Salad is a fresh, vibrant, and easy-to-make dish featuring crisp cucumbers, juicy heirloom tomatoes, briny Kalamata olives, and tangy pepperoncini, all tossed with a zesty lemon-oregano dressing and topped with crumbled feta cheese. Perfect as a side or topped with grilled chicken skewers for a satisfying meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• ½ medium red onion (thinly sliced)
• 2 medium heirloom tomatoes (diced)
• 3 medium Persian cucumbers (diced)
• ½ cup fresh dill (finely chopped)
• ¼ cup pepperoncini (finely sliced)

Other Ingredients

• 1 cup Kalamata olives (pitted and sliced)
• 6 ounces feta cheese (crumbled, about ¾ cup)
• ½ cup extra-virgin olive oil
• ½ lemon (juiced)
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon salt (more to taste)

Instructions

1. Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, and salt until well combined. Alternatively, you can place all dressing ingredients in a mason jar and shake vigorously. Set aside to let the flavors meld.
2. Marinate the onions: Place the thinly sliced red onion into a small bowl and add the red wine vinegar. Using your hands, gently scrunch the onions to release their pungent flavor, then let them sit to marinate while you prepare the rest of the salad ingredients.
3. Combine the salad ingredients: In a large serving bowl, add the diced cucumbers, diced heirloom tomatoes, and sliced Kalamata olives. Add the marinated red onions along with the finely chopped fresh dill. Toss everything gently to combine evenly.
4. Add dressing and feta: Drizzle the prepared lemon-oregano dressing over the salad mixture. Crumble the feta cheese on top. Toss the salad again just before serving to distribute the cheese and dressing.
5. Serve: Serve the chopped Greek salad immediately, ideally accompanied by warm pita bread and your choice of protein, such as grilled chicken skewers, which make a delicious topping.

Notes

• Marinating the red onions in vinegar softens their bite and adds a tangy depth to the salad.
• Use fresh, ripe heirloom tomatoes for optimal flavor and texture.
• Adjust salt to taste depending on the saltiness of your feta and olives.
• You can add grilled chicken skewers to the salad to turn it into a complete meal.
• Serve immediately to enjoy the freshest flavors and crisp textures.

Keywords: Greek salad, chopped salad, feta salad, vegetarian salad, Mediterranean salad, fresh salad, quick salad recipe