Name: Chopped Greek Salad with Lemon Dressing
Yield: 2
Cuisine: Greek
Ingredients: 1 head romaine lettuce; 3/4 cup chopped onion (about 1 small to medium onion); 1 medium cucumber or 2 small; 1/2 to 3/4 cup chopped tomatoes; 3/4 cup chickpeas (canned and rinsed or dried and cooked); 1/2 cup kalamata olives; 1/2 cup feta cheese crumbles; DRESSING; 3 tablespoons olive oil; 2 tablespoons fresh squeezed lemon juice; 1/2 teaspoon honey; 1 clove garlic, crushed or minced; 1 1/2 tablespoons fresh oregano; Recipe Serves 2 for dinner and 4 for a side salad

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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.

greek chopped salad on a white plate with a fork

Here is what you will need

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This is an overview of the ingredients and steps to make this recipe, scroll down for a printable recipe card with exact measurements and instructions.

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

Pictures of ingredients a bowl of olives, cheese, chickpeas, cucumbers, onions, lettuce, lemon, olive oil, honey, garlic oregano

Estimated Time To Make This Recipe: 20 to 30 minutes

Chopped salads are so good.Crisp, fresh bite sized pieces of vegetables overflowing with 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 to go along with this salad and you have a complete easy dinner.

An overhead view of the salad in a bowl with dressing on the side

What Makes this Salad so Good?

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

On overhead view of salad on a white plate with a fork

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.

A close up of salad mixed in a glass bowl

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.
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

Chopped Greek Salad with Lemon Dressing

Yield: 2 to 4

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

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 Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 28mgSodium: 538mgCarbohydrates: 31gFiber: 11gSugar: 12gProtein: 13g

Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.