My Chopped Greek Salad is a delicately diced version of the classic Greek salad that’s such a healthy mainstay of the Mediterranean diet. (The chopping makes it even more delicious, imo!)
I love a great Greek salad, you can’t beat the flavors, but sometimes it can be a little overwhelming with those daunting chunks of tomato and feta. I’ve fixed all that by chopping everything in a small, even dice, so there’ll be no big boulders of feta to reckon with. You’ll get a little cucumber, olive, onion, tomato, and maybe a bit of artichoke, if you’re lucky, in every bite. I think I’ve fallen in love with Greek salad all over again!
Chopping the ingredients for a mixed salad like this not only makes it easier to eat, but the flavors get a chance to mingle better. The smaller pieces absorb more of the dressing, so the flavor is boosted. But you know what? I’ve said all I can say on the subject, it’s now in your court, let me know what you think.
I love to come up with customized dressings for my salads, they’re so easy to throw together with a whisk or a quick blitz with my immersion blender. This time I’m using fresh oregano for an authentic Greek flavor. If you can’t get fresh oregano you could try fresh thyme, or use dried oregano, but use less because dried herbs have a more concentrated flavor.
The olives and artichokes aren’t traditional, but I think they add a tasty touch. If you’re a purist, leave them out.
What to serve with chopped Greek salad?
This simple salad makes a light side dish for all kinds of meals, but it’s especially perfect for Mediterranean dishes like…
- Chicken with Cracked Olives and Herbs
- Chicken in Lemon Sauce with Olives
- Shrimp in Romesco Sauce
- Greek Meatballs in Lemon Sauce
- Rosemary Chicken Skewers
Chopped Greek Salad
- 1/2 English 'seedless' cucumber, finely diced (do not peel) about 2 cups
- 2 medium firm tomatoes, finely diced, about 2 cups
- 1/4 red onion, finely diced, about 1/2 cup
- 1 small can, about 1/2 cup sliced black olives, drained (use pitted Kalamata olives if you have them)
- 1 cup diced or crumbled feta cheese, I prefer goat's milk imported feta
- 1 cup diced artichoke hearts
- sprigs of fresh oregano
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 1 heaping Tbsp finely chopped fresh oregano
- salt and pepper to taste
- Combine the salad ingredients in a salad bowl. I like to reserve the feta cheese until after the salad has been tossed with the dressing, this way it doesn't break up.
- Whisk or blend the dressing ingredients together and taste to adjust any of the flavors. If you like you can add a little white wine vinegar. Pour over the salad and toss gently.
- Serve garnished with fresh oregano.
Make this Chopped Greek Salad your own ~
- Make it with romaine lettuce ~ just add a couple of handfuls of chopped romaine to the bottom of the salad bowl as a base for your chopped veggies.
- Make it a pasta salad ~ add your favorite small pasta like elbows, small shells, or ditalini.
- Make it with your favorite store bought dressing, a classic Italian vinaigrette works well.