Name: Chopped Greek Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Greek
Ingredients: 2 Romaine hearts (6-8 cups), chopped; 1 1/2 cup chopped tomatoes; 1 1/2 cup chopped cucumber; 2 avocados, chopped; 3 green onions, chopped; 1/3 cup chopped fresh parsley; 8 ounces crumbled feta; 1/4 cup olive oil; 1/4 cup lemon juice; 2 cloves garlic, minced; 1/2 teaspoon dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon pepper

The perfect side salad! This Chopped Greek Salad is loaded with tomato, cucumber, avocado, and crumbled feta. It’s fresh, flavorful, and pairs well with any of your favorite meals!

Anyone who knows me knows that I LOVE a good salad. And for obvious reasons! They’re light and fresh and veggie-packed… and you’re pretty much guaranteed to feel good eating them.

And while I really don’t discriminate (I love all types of salads) there’s something about a chopped salad that’s always a little more delicious. Because you get all the different flavors in every bite!

This Chopped Greek Salad is one of my favorites because it’s so versatile and literally pairs well with any meal. From chicken to steak to tacos to casseroles… this salad works! Making my dinnertime go-to… and most likely yours, too!

what you’ll need for this recipe

Lettuce – I used 2 hearts of Romaine in this recipe. Romaine is a hearty lettuce that can hold up to the other ingredients without losing its crispness or becoming wilted. You can substitute iceberg (6-8 cups) if you prefer.

Tomatoes – Tomatoes are a Greek salad MUST and a key ingredient in this recipe. I used Roma tomatoes, which I chose for their garden fresh flavor and for the fact that they have fewer seeds than other varieties. This makes them easier to chop without the “guts” spilling out. You can also substitute grape tomatoes, tomatoes on the vine, or any variety you have on hand.

Cucumber – Cucumber adds delicious flavor and a crunchy texture to this salad. I used English cucumber, which is longer, slimmer, and sweeter than regular cucumber. I like using this variety in salads because they have thinner, less bitter skin and fewer seeds than others, making them easy to chop and easy to combine with other flavors.

Avocado – Avocado is an unexpected yet DELICIOUS addition to this recipe. It adds a creamy, hearty texture to the crisp veggies and definitely takes this salad to the next level.

Green onion – Green onion adds an extra layer of flavor to this salad. I used green instead of red, which is often found in Greek salads, simply because it’s milder in flavor. You can feel free to substitute red onion if you prefer.

Parsley – Fresh parsley adds an herbaceous, slightly peppery note to this salad. I chose to use Italian parsley, but you can feel free to substitute curly leafed parsley or another herb, such as fresh basil or dill.

Feta – Feta cheese is, quite possibly, my most favorite part of a Greek salad. I used 8 ounces of feta, which you can either buy in a block or already crumbled. TIP: Unless you’re short on time, I highly suggest starting with a block of feta and crumbling it yourself. I find it has better flavor and texture than the pre-crumbled cheese.

Vinaigrette – Finally, no salad is complete without the dressing, and this one has a simple homemade vinaigrette made with olive oil, lemon juice, fresh garlic, dijon mustard, salt and pepper. TIP: In a pinch, use your favorite store bought vinaigrette or Greek dressing.

how to make Chopped Greek Salad

Chop the veggies. Begin by chopping the lettuce, tomatoes, cucumber, onions, avocado, and parsley. I like mine chopped into 1/2 inch pieces, but you can go bigger or smaller according to preference. TIP: chopped salads are easiest to eat when everything is more or less uniform in size!

Assemble the salad. Once the veggies are all chopped, transfer them to a large salad bowl. Add the crumbled feta and toss to combine.

Make the dressing. Prepare the dressing by combining the olive oil, lemon juice, fresh garlic, dijon mustard, salt and pepper in a small bowl or jar. Then whisk or shake to combine. TIP: when making dressing, I always like using a jar instead of a bowl for more thorough mixing!

Drizzle & enjoy. Drizzle the dressing evenly over the salad just before serving. Toss well to coat.

what we love about this recipe

We love this salad because it’s fresh, clean, and packed with delicious flavor. It’s easy to make – just chop it all up – and it’s perfect for prepping in advance (see below). We also love it for its simplicity and the fact that it pairs well with so many meals!

Recipe Variations

Use any of your favorite types of lettuce
Add chopped kalamata olives, bell peppers, or pepperoncini peppers
Substitute red onion for the green onion
Substitute shaved Parmesan, goat cheese, or blue cheese for feta
Substitute fresh basil or dill for the fresh parsley
Add grilled chicken, shrimp, salmon, or steak
Use your favorite store bought Greek dressing for a quick and easy shortcut

Make Ahead Tip

This recipe is easy to prep in advance and can be quickly assembled just before serving. For best results, chop the veggies up to 24 hours in advance and store them in separate containers in the refrigerator. You can also make the dressing and store it in a jar in the refrigerator. When you’re ready to serve it, simply combine the chopped veggies and crumbled feta in a large bowl, drizzle it with the dressing, and toss the salad to coat. Then… enjoy!

more side salads you’ll love

On the hunt for more side salads? Here are some of our favorite salads that work well with any meal!