All your favorite Greek flavors (like feta, basil, and oregano) in one bowl!
What goes great with a gyro for lunch or dinner? Chopped Greek salad, of course! It’s got a mouthwatering medley of veggies from classic Mediterranean cooking and a ton of flourishing flavors. Imagine a rainbow of tomato, onion, cucumber, olives, peppers, pepperoncini, and feta cheese, doused in an herb-filled dressing. My mouth is watering just thinking about it!
One of the best parts about this salad is its flexibility. The first time I made this salad, I used green olives because that’s what was in my pantry, but the recipe calls for Kalamata olives, which tend to have an earthier flavor. If you don’t like one of the ingredients, you can remove it, or replace it with another Greek goodie like chickpeas or pine nuts, which also add a bit of protein to the mix. Likewise, if you prefer balsamic vinegar to red wine vinegar, you’re more than welcome to swap. Play with the list to your liking until you find the best combination for you and your loved ones.
Is Chopped Greek Salad Healthy?
As a dish that’s full of vegetables, this is definitely a “win” in the wellness department. It’s got tons of nutrients, especially fiber and vitamin C. While this recipe is vegetarian as is, you can also make it fully vegan by omitting the feta cheese or using a plant-based alternative. Chopped Greek salad is also gluten-free.
Hot Take On An Ancient Dish
Did you know that Greek salads have been around for centuries? In Greece, traditional salads that don’t contain lettuce are called horiatiki, which means “village salad”. Although there are countless variations, they’re united by common ingredients like tomatoes, cucumber, olives, and feta cheese. A vinaigrette is also the most classic dressing for this kind of salad, but you might see a Greek Yogurt Dressing here and there. It’s amazing how far this dazzling little salad has come!
How to make ahead and store
To make ahead, prep your ingredients beforehand and store each one in a separate container in the fridge for 2-3 days. When you’re ready for the meal, make the dressing and toss it all together in a big bowl. Once assembled, leftovers will last in an airtight container in the fridge for up to 2 days. Keep in mind that the dressing makes it soggy, so you don’t want to leave it in there too long.
Serving Suggestions
Just like the land this dish hails from, chopped Greek salad is abundant with possibilities. Dress it up with a garnish of fresh mint or basil, and serve alongside Lamb Meatballs, Greek Fries, and Fluffy Quinoa. You could also try The Best Margherita Pizza. Make a Mediterranean meal worthy of royalty with any of these options, or keep it simple by serving it with a side of crispy pita chips.
Ingredients
- 2 Persian cucumbers diced
- 1/4 cup pepperoncini sliced (optional)
- 1 small bell pepper diced (any color)
- 2 medium tomatoes diced
- 1/2 cup red onion diced
- 2/3 cup Kalamata olives halved
- 1/2 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried basil
- 1 1/4 teaspoons dried oregano
- Salt to taste
Instructions
- Combine all chopped ingredients in a large salad bowl.
- Crumble feta cheese over the chopped vegetables.
- In a small bowl, whisk together olive oil, red wine vinegar, dried basil, dried oregano, and salt.
- Pour the dressing over the salad and toss gently to combine. Adjust salt if needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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