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. With my chopped Greek salad 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!
the genius of chopped salads
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.
Btw I’ve got lots of chopped salads on the site to explore:
- The Perfect Chopped Salad
- Israeli Chopped Salad
- Chopped Asparagus Salad Recipe
- Chopped Chef Salad with Creamy Sweet Onion Dressing
- Chopped Italian Salad Recipe
ingredients for chopped Greek salad
- cucumber
- use a small thin skinned cucumber like English or Persian. They have fewer, more tender seeds and are less watery than regular cucumbers.
- tomatoes
- red onion
- black olives
- pitted kalamata are best.
- artichoke hearts
- I used canned.
- feta cheese
- imported sheep’s milk feta is best, and buy in chunks, not pre-crumbled for best quality.
- fresh oregano
- extra virgin olive oil
- lemon
- salt and pepper
fresh oregano vinaigrette
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.
my changes
The olives and artichokes aren’t traditional, but I think they add a tasty touch to this chopped Greek salad. If you’re a purist, leave them out, the salad will still be sensational.
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
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.
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Chopped Greek Salad
Ingredients
- 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
- 1/2 cup sliced black olives (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
oregano vinaigrette
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 1 heaping Tbsp finely chopped fresh oregano
- salt and pepper to taste
Instructions
- 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.
What red wine vinager do you use for your dressings? Do you have a favorite?
I just found you on Pinterest and can’t wait to try some of them. I love all the tips you share. Trader Joe’s etc. I also love the healthy recipes and those tips as well. It’s not easy to be healthy these days.
Thank you,
Christy
Hi Christy, glad you found me 🙂 I like to experiment with different vinegars, I love them, and I generally feel like you get what you pay for, so I go for the pricier ones…especially since they last so long in the cupboard. My favorite vinegars come from a company that I’ve partnered with in the past, a small California company called O Olive Oil, I did a post about them, here’s a link for you, and you can order their products on their website. They are really special I love all their vinegars.
There’s a Greek restaurant I go to for their awesome bowl. Basically greek salad with aegean quinoa. I’m going to use your recipe and add the quinoa. Yummy!!
If I had to pick my favorite salad, I think it would be Greek. I love the look of yours and it sounds great.
Love this scrumptious salad, Sue and there’s no better time of year to make it than now! This is my hubs favorite salad with either spinach or romaine and he likes bite size pieces too! Delicious and SO beautifully captured!
Just in season when tomatoes are at their best ! Personally, I add a sliced green pepper and put the salad in the fridge for half an hour so to chill it a bit and mellow the flavors . Will try the artichokes – I love your ‘Crete version’-!
It’s so funny because just as we’re all transitioning to pumpkin and fall stuff here, the tomatoes really are at their peak, you’re so right!
Never get tired of Mediterranean, right ?
truth 🙂
Greek salad never grows old to me. All those fresh flavors and pretty colors and I love the idea of chopping everything. I’m sure it tastes fabulous but it looks so appealing too!
I realized that I have a thing for chopped salads, I have so many versions on the blog! Thanks Chris 🙂
I absolutely hate chopped salads or just about chopped anything. Call me what you want but for some reason “chopping” is a woman thing and it is weird. Your salad eats more like a soup. Slice it, layer it and be creative. Eat with a fork, knife and maybe a few fingers.
Haven’t made a Feta salad in a while…this looks so very FRESH and like holiday :-))
I recently discovered the joys of sheep’s milk feta, Angie, what a difference it makes!
I love the flavors of a good Greek salad Sue. And what a great idea to make it a chopped salad! I agree, so much easier to eat and a fabulous way for all the flavors to come together!
I could eat this for breakfast Sue – so bright, crisp, fresh and delicious! Sharing and pinning 😉