Chopped Greek Salad with Lemon Dressing – Easy Lunch or Dinner
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This chopped Greek salad with lemon dressing is fresh, easy, and hearty enough for a light meal. Crisp vegetables, chickpeas, and tangy feta cheese are tossed in a simple homemade lemon vinaigrette for a salad that comes together fast and tastes especially good on warm days when you don’t want to cook.
Updated May 2026: Refreshed with easier instructions, practical tips, and flexible ingredient ideas.
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The best part about this salad is that it’s fresh, crisp, and filling enough to be more than just a side dish. The chickpeas and feta add plenty of protein, texture and flavor, and when I want a little extra protein, I’ll add grilled chicken or shrimp. The homemade lemon dressing keeps it light and simple for an easy lunch or dinner.
Recipe Highlights
Prep Time: 20Minutes
Cook Time: 0 Minutes
Total Time: 20 Minutes
Serves: 4 Easy to adjust
- Quick, easy, and flexible – This chopped Greek salad comes together fast with simple ingredients and is easy to customize with different proteins, vegetables, or add-ins.
- Great for meal prep – The chopped vegetables hold up well, which makes this salad a good option for easy lunches, light dinners, or make-ahead meals during the week.
Ingredient Notes
- Romaine lettuce – Romaine adds the crisp texture that works really well in chopped salads, but you can experiment with other lettuce varieties if you prefer.
- Red onion – Red onion adds color and a more traditional Greek salad flavor, but sweet onion works too for a milder taste.
- Chickpeas – Chickpeas add a little protein and make this salad filling enough for a light meal instead of just a side dish.
- Kalamata olives – Kalamata olives give the salad its traditional briny flavor, but black olives work too if you prefer a milder taste.
- Lemon dressing – The homemade lemon dressing gives this salad a fresher, lighter flavor compared to the usual vinegar-based Greek dressings.
- Tomatoes – Any variety of fresh tomato wil wrok, I like to use grape or cherry tomatoes
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How to Make Chopped Greek Salad with Lemon Dressing
Chop the tomatoes, cucumbers, olives, and onions into bite-sized pieces. Chop the romaine lettuce and drain and rinse the chickpeas.
- Place the chopped tomatoes, cucumbers, onions, olives, and chickpeas into a large bowl.
- Add the chopped romaine lettuce and feta cheese.
- Add the dressing ingredients to a small bowl or mason jar and whisk or shake until combined.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate until ready to serve.
Tip: For the best texture, wait to add the dressing until just before serving.
Make it Your Way
This chopped Greek salad is easy to adjust based on what you have or what sounds good that day.
- Make it vegan: Omit the feta cheese and replace the honey with maple syrup.
- Add avocado: Diced avocado adds a creamy texture and makes the salad more satisfying.
- Try a summer version: Add watermelon just before serving for a sweet and salty combination.
- Bulk it up: Add cooked farro, quinoa, or more veggies like bell pepper, shredded zucchini
- Add extra flavor: Toss in sliced pepperoncini or extra olives for a briny kick. You can also whisk a little Dijon mustard into the dressing
How to Store Leftover Salad
Leftover salad can be stored for 2 to 3 days in the refrigerator in an airtight container. If you anticipate having leftovers, you can prevent a soggy salad and go light on the dressing while adding more when it’s served.
What to Serve with Chopped Greek Salad
Serve chopped Greek salad as a side dish with simple dinners like turkey meatloaf, pasta dishes.
It’s also hearty enough for a light meal on its own. To make it more filling, add grilled chicken, shrimp.
This chopped Greek salad is easy to adjust based on what you have or what sounds good that day.
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Click on serving size to scale this recipe
Chopped Greek Salad with Lemon Dressing
Ingredients
- 1 head romaine lettuce
- 3/4 cup onion about 1 small to medium onion chopped
- 1 medium cucumber
- 1 tomato large chopped
- 3/4 cup chickpeas canned and rinsed or dried and cooked
- 1/2 cup kalamata olives
- 1/2 cup feta cheese crumbles
- 1/4 cup olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon honey
- 1 clove garlic crushed or minced
- 1 1/2 tablespoons fresh oregano
Instructions
- Chop 3/4 cup onion, 1 medium cucumber , 1 tomato,1/2 cup kalamata olives and 1 head romaine lettuce – add the ingredients to a salad bowl along with 3/4 cup chickpeas, drained.3/4 cup onion, 1 medium cucumber , 1 tomato, 3/4 cup chickpeas, 1/2 cup kalamata olives
- Make the Dressing – chop 1 1/2 tablespoons fresh oregano, 1 clove garlic, and place them in a small jar or bowl with 1/4 cup olive oil, 2 tablespoons fresh squeezed lemon juice and 1/2 teaspoon honey. Cover the jar and shake the dressing up or if you are using a bowl whisk the ingredients together.1/4 cup olive oil, 2 tablespoons fresh squeezed lemon juice, 1 clove garlic, 1 1/2 tablespoons fresh oregano, 1/2 teaspoon honey
- Pour half of the dressing over the salad and add 1/2 cup feta cheese crumbles and serve.1/2 cup feta cheese crumbles
- Mix up the Salad and serve with remainder dressing on the side.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Chopped Greek Salad Frequently Asked Questions
Yes, you can absolutely make this chopped Greek salad in advance. For the best texture, keep the chopped vegetables and dressing separate until you are ready to serve to prevent the romaine lettuce from becoming soggy.
This salad fits into a Mediterranean-style way of eating, with fresh vegetables, olives, feta, and a simple extra virgin olive oil dressing. It’s made with whole-food ingredients and brings in healthy fats, crunch, and plenty of fresh flavor.
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Love Greek salads! Thanks for sharing this simple recipe it looks great!
Thank you Alison! I hope you like it!
Thank you Alison!
All my guests loved it and asked for the recipe to take back home!
Thank you Ann! I’m glad it was a hit!
I love this simple salad, thank you for the recipe!
You are welcome, Arianna – happy to hear you like it!