Chopped Greek Salad with Lemon Dressing is made with bite-sized pieces of fresh vegetables and feta cheese tossed in a homemade zesty lemon vinaigrette. It's a cool and refreshing salad that's perfect for a main dish or a side salad.
Chopped salads are so good! Crisp, fresh bite-sized pieces of vegetables overflowing with deliciousness all in one bite.
This salad is a reminder of the fresh flavors of summer that you can enjoy any time of the year. Serve this salad with grilled chicken breast on top for a complete and healthy dinner salad.
Why you will 🤍 this recipe
- Easy! Made with minimal fresh ingredients and can be made ahead of time.
- Flavor! It has the perfect combination of salty, crispy, refreshing, tangy, and slightly sweet.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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How to make a chopped greek salad
Prepare the ingredients: chop the olives, tomatoes, onions, and cucumbers into bite-sized pieces. Rinse and dry the romaine lettuce and chop it into small pieces.
Step 1. Vegetables
Place the chopped vegetables into a large bowl.
Step 2. Add lettuce
Top the vegetables with chopped romaine lettuce.
Step 3. Mix the dressing
Add all of the dressing ingredients to a small bowl or mason jar. Whisk together or shake the jar.
Step 4. Combine the dressing with the salad
Pour the dressing over the salad ingredients in the bowl and toss to combine all of the ingredients.
NOTE: Traditional Greek salad dressing contains both lemon juice and vinegar. I prefer fresh lemon juice without vinegar. If you would like the addition of vinegar, add 1 to 2 tablespoons of red wine vinegar and increase the olive oil by a tablespoon.
If you like chopped salads, give this Mexican Chopped Salad a try!
Ingredient notes and substitutions
Lettuce - If you don't have romaine lettuce, you can use any variety of lettuce in this recipe. I like romaine because it is crisp and easy to cut. Boston lettuce, green leaf, and red leaf lettuce are all good choices. You can also try a combination of lettuces too.
Onion - Any variety of onion will work in this chopped salad. I like to use red onion or sweet onions in this salad.
Olives - I like the briny flavor of kalamata olives, but they can easily be replaced with black olives or green olives.
Chickpeas - I like to use canned chickpeas for convenience, all that you need to do is drain and rinse them. Canned chickpeas can easily be replaced with dried, cooked chickpeas.
Garlic - Fresh garlic coves can be replaced with ⅛ teaspoon of garlic powder per clove of garlic.
Fresh Oregano - If fresh oregano is not available, you can replace it with a teaspoon of dry oregano.
How to make Greek chopped salad ahead of time
This is the kind of salad that can easily be made about 2 to 3 days ahead of time. Prepare the vegetables (except the tomatoes) up to 2 days before making the salad. Store the chopped vegetables in separate airtight containers in the refrigerator.
The lemon dressing can be made up to 5 days ahead and stored in the refrigerator.
Just before serving, crumble the cheese, chop the tomatoes and assemble the salad.
How to store leftovers
Leftover salad can be stored for 2 to 3 days in the refrigerator in an airtight container. If you anticipate having leftovers, prevent a soggy salad and go light on the dressing and add more when it's served.
What to serve with Greek salad
Vegan Greek Chopped Salad - omit the feta cheese and substitute the honey with an equal amount of maple syrup.
Chopped salad additions - try adding any combination of sliced pepperoncini, whole grains such as farro or quinoa or chunks of breaded air-fried eggplant.
- Prevent a soggy salad and drizzle a small amount of dressing over the salad just before serving. Serve the dressing on the side so that more can be added if necessary.
- Mix up your dressing in small mason jars, if you don't use up all of the dressing place the covered jar in the fridge.
- If you prefer the classic Greek salad dressing with vinegar, simply add 1-2 tablespoons of red wine vinegar and increase the amount of olive oil by one tablespoon.
A classic Greek salad does not contain lettuce. It's usually made with large chunks of fresh veggies such as tomatoes, crisp cucumbers, bell peppers, red onions, olives and feta cheese.
Greek salad is healthy! It's filled with vegetables, beans, cheese and tossed in a simple dressing of olive oil, lemon juice and fresh herbs.
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
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Click on serving size to scale this recipe
- 1 head romaine lettuce
- ¾ cup onion about 1 small to medium onion chopped
- 1 medium cucumber
- 1 tomato large chopped
- ¾ cup chickpeas canned and rinsed or dried and cooked
- ½ cup kalamata olives
- ½ cup feta cheese crumbles
- ¼ cup olive oil
- 2 tablespoons fresh squeezed lemon juice
- ½ teaspoon honey
- 1 clove garlic crushed or minced
- 1 ½ tablespoons fresh oregano
- Make the Salad: chop up the vegetables and olives; add them to a salad bowl along with the drained chickpeas.¾ cup onion, 1 medium cucumber, 1 tomato, ¾ cup chickpeas, ½ cup kalamata olives
- 1 head romaine 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.¼ cup olive oil, 2 tablespoons fresh squeezed lemon juice, 1 clove garlic, 1 ½ tablespoons fresh oregano, ½ teaspoon honey
- Pour half of the dressing over the salad and add feta the feta cheese.½ cup feta cheese crumbles
- Mix up the Salad and serve with remainder dressing on the side.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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