Chopped Greek Salad with Lemon Dressing

Chopped Greek Salad with Lemon Dressing is made with bite sized pieces of fresh vegetables and feta cheese tossed in a homemade lemon dressing.

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Chopped Greek Salad with Lemon Dressing is made with bite sized pieces of fresh vegetables and feta cheese tossed in a homemade lemon dressing. It's a cool and refreshing salad that's perfect for a main dish or a side salad.

Here is what you will need 

• Romaine lettuce
• Onion
• Cucumbers
• Tomaotes
• Chickpeas
• Kalamata Olives
• Feta cheese
• Fresh Lemon Juice
• Garlic
• Fresh Oregano
• Honey
• Salad Bowl
• Sharp Knife

Estimated Time To Make This Recipe: 20 to 30 minutes

Chopped salads are so good. Crisp, fresh bite-sized pieces of vegetables overflowing with a flavor all in one bite.  

You are going to love this Chopped Greek Salad. It brings together all of the fresh flavors of summer.

Grill up a few boneless chicken breasts or make a crustless tomato pie to go along with this salad and you have a complete easy dinner. 

What Makes this Salad so Good?

1. It's made with minimal and fresh ingredients.
2. The flavor and texture combination of salty, crispy, refreshing, tangy and slighly sweet.
3. It's easy and you can make it ahead of time.

Recipe Tips 

The Dressing

Traditioinal Greek salad dressing contains both lemon juice and vinegar. I prefer fresh lemon juice without the vinegar. You can play around with the dressing and add 1 to 2 tablespoons of  red wine vinegar if you like.

I like to mix up homemade salad dressings in small mason jars. It's so easy; add the ingredients to the jar, cover it and shake it up. If I don't use up all of the dressing I place the covered jar in the fridge.

TIP! Before serving the salad, drizzle a small amount of dressing over it. Serve the dressing on the side so that more can be added if necessary.

Make Ahead Instructions

This is the kind of salad that can easily be made ahead of time. Here are some tips to keep the salad fresh:

• You can cut up the vegetables (except for the tomatotes) up to 2 days before making the salad. Store the chopped vegetables in separate airtight containers in the refrigerator. 
• The dressing can be made up to a week ahead of time and stored in the refrigerator.
• Add the cheese, chickpeas and dressing just before serving.

Storing Leftover Salad

Depending on how much dressing you add to the salad before serving, the leftovers will last a day or two in the refrigerator stored in an airtight container. Too much dressing will make the salad soggy and won't last as long.

Recipe Variations & Substitutiuons

• Make a Vegan Greek Chopped Salad by leaving out the feta cheese and substituting the honey with an equal amount of maple syrup.
• Toss in chunks of breaded air-fried eggplant.
• The fresh garlic can be substituted with ⅛ teaspoon garlic powder.
• Fresh oregano can be substituted with 1 to 1 ½ teaspoons dried oregano.
• Add a ½ cup of sliced pepperincini peppers to spice up the salad.
• Add ½ cup cooked quinoa to the salad.
• Use half chopped spinach and half romaine lettuce or any lettuce that you like.
• Make it a meal and add chopped cooked chicken breast or shrimp to the salad.

More Salad Inspiration

• Chicken Chopped Salad
• Baby Arugula Salad with Pistachios
• Cucumbers in Vinegar
• Zucchini Ribbon Salad
• Kale Caesar Salad
• Easy Black Bean Sheet Pan Nacho Salad
• Veggie Noodle Salad

Chopped Greek Salad with Lemon Dressing

Chopped Greek Salad with Lemon Dressing is made with bite sized pieces of fresh vegetables and feta cheese tossed in a homemade lemon dressing.

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Cuisine: Greek

Keyword: chopped Greek Salad, Chopped Greek Salad with Lemon Dressing, Greek Chopped Salad

Servings: 2 to 4

Calories: 470kcal

Author: Anne

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Scale this Recipe 2 to 4

Ingredients

• 1 head romaine lettuce
• ¾ cup chopped onion about 1 small to medium onion
• 1 medium cucumber or 2 small
• ½ to ¾ cup chopped tomatoes
• ¾ cup chickpeas canned and rinsed or dried and cooked
• ½ cup kalamata olives
• ½ cup feta cheese crumbles
• DRESSING
• 3 tablespoons olive oil
• 2 tablespoons fresh squeezed lemon juice
• ½ teaspoon honey
• 1 clove garlic crushed or minced
• 1 ½ tablespoons fresh oregano
• Recipe Serves 2 for dinner and 4 for a side salad

Instructions

• Make the Salad: chop up the vegetables and olives; add them to a salad bowl along with the drained chickpeas.
  
• Add the Chopped Lettuce
  
• Make the Dressing: Chop the oregano, garlic and add them to a small jar or bowl with the lemon juice and olive oil.  Cover the jar and shake it up or if you are using a bowl whisk the ingredients together.
  
• Pour half of the dressing over the salad.
  
• Mix up the Salad and serve with remainder dressing on the side.

Notes

• Make a Vegan Greek Chopped Salad by leaving out the feta cheese and substituting the honey with an equal amount of maple syrup.
• The fresh garlic can be substituted with ⅛ teaspoon garlic powder.
• Fresh oregano can be substituted with 1 to 1 ½ teaspoons dried oregano.
• Add a ½ cup of sliced pepperincini peppers to spice up the salad.
• Add ½ cup cooked quinoa to the salad.
• Use half chopped spinach and half romaine lettuce or any lettuce that you like.
• Make it a meal and add chopped cooked chicken breast or shrimp to the salad.

Nutrition

Serving: 1g | Calories: 470kcal | Carbohydrates: 31g | Protein: 13g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 25g | Cholesterol: 28mg | Sodium: 538mg | Fiber: 11g | Sugar: 12g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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