How long it takes: 15 minutes Equipment you’ll need: sharp knife, mixing bowl, measuring utensils Servings: 6 If you love this Greek salad but are more in the mood for a pasta salad, try my Greek pasta salad or Israeli couscous salad. Another one of my favorites is a main course salad, Greek orzo salad with shrimp.
Chopped Greek Salad
Easy to make: Chopped salads are easy to make. You really don’t have to get too fancy with them. Just dice up a bunch of veggies and throw them in a big bowl. It shouldn’t take you much more than fifteen minutes. Another one of my favorite chopped salads is this BBQ chicken chopped salad. Healthy: Packed full of vegetables, with protein from chickpeas and low fat feta, and dressed with good-for-you olive oil, this salad provides lots of nutrition and fiber, which makes Greek salad a very healthy salad! Make it ahead: Chopped salads are sturdy and keep well in the fridge for a few days. The cucumbers, tomatoes, red peppers and beans marinate in the dressing and actually get better with time. This chopped Greek salad is a go-to when I have to bring a salad somewhere because you can make it ahead, avoiding that last minute rush. I also love to keep it in the fridge for a quick lunch. Customizable: It’s easy to make simple changes that reflect your preferences. Keep reading for suggestions on how to make it your own.
Ingredient Notes
Cucumbers: I prefer tender-skinned cucumbers such as English, Persian, or hothouse cucumbers. The small salad-sized cucumbers work well, too. You don’t have to peel the skin off and that’s a bonus because the green skin has a lot of nutrients. Tomatoes: Any type of tomato will work but I prefer grape or cherry tomatoes because they usually have better flavor and hold their shape better in a salad. However, if you have a ripe tomato from your garden, definitely use that instead. Red Bell Pepper: Any color of bell pepper is fine: red, green, yellow, orange. Garbanzo Beans: Also known as chickpeas, garbanzo beans are firm and hold their shape well. Canned beans should be rinsed and drained well before adding to the salad. Feta Cheese: Look for a block of feta cheese rather than feta crumbles. Crumbles tend to disintegrate in the salad and don’t look as attractive. Low fat feta is perfectly acceptable. Although traditional Greek feta is made with sheep or goat’s milk, most commercially available feta is made with cow’s milk. Olive Oil: Choose extra virgin olive oil for the dressing. The piquant flavor of a good olive oil really adds a lot to the salad and has more health benefits, too. Red Wine Vinegar: Tart with a slightly sweet undertone, red wine vinegar is used in many simple salad dressing. It’s a staple in my pantry. Try my red wine vinaigrette or raspberry vinaigrette. Oregano: The recipe calls for dried oregano because it’s a common pantry item and it’s easy to use. If you happen to have fresh oregano, feel free to substitute it. Salt & Pepper: Simple, but essential seasonings, I usually use kosher salt and coarsely ground black pepper.
How To Make Chopped Greek Salad
You’ll need a large bowl and a measuring cup. Open the can of beans, rinse and drain them well. Block feta cheese is usually sold in a container with brine. Drain the brine off and pat the feta dry with paper towels. With a sharp knife, cut it into small cubes. Rinse the cucumber, bell pepper, and tomatoes with cool water; pat dry. Chop the cucumbers and pepper into bite-sized pieces. I usually cut grape and cherry tomatoes in half. Cut halves more readily soak up the dressing and they are easier to eat. Combine the vegetables, beans, and cheese lightly in a large bowl. Whisk the dressing ingredients in a measuring cup until they are combined (emulsified). Pour the dressing over the salad and toss lightly. That’s it! So easy to make and so good to eat! Enjoy the salad right away or cover and refrigerate it to serve later.
Serving Suggestions
Chopped Greek salad can be a main course salad. Round off the meal with toasted pita halves or warm bread, like this no-knead Dutch oven bread or homemade whole wheat bread. I often serve this salad with chicken, especially this Greek style grilled chicken. The marinade is made with red wine vinegar, yogurt, and oregano so it really complements the salad. It’s one of my favorite marinades and I make it often. It’s also a great side salad to serve with herb marinated lamb chops. For summer get-togethers, I like to make my Greek meatballs (gluten-free) and serve them with homemade tzatziki, a tangy cucumber yogurt sauce, along with the Greek chopped salad and toasted pita triangles. It’s always a hit!
Recipe Variations
Optional Add-ins: Add olives (black or kalamata) and/or diced red onions. Soak the onions in a bit of ice water before adding them to the salad if you don’t want them to overpower your salad. Add lettuce: If you prefer a salad with lettuce, a firm lettuce, such as Romaine or iceberg lettuce, can be easily incorporated into this salad. Chop the lettuce into bite-sized pieces and either mix it into the salad or serve the salad on top of the lettuce. Use a different type of beans: Although this salad is usually made with chickpeas, Great Northern beans or cannellini beans are also good choices. I usually use what I happen to have in my pantry. Although these softer beans tend to mush a little, they give the dressing a creamy quality that is really delicious. So whichever way you go, the salad turns out to be a winner.
Storage Tips
The salad can be refrigerated in a covered container for 3 to 4 days. Stir before serving.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #21. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
