Greek Chopped Salad

Greek Chopped Salad

Fresh salads are always a welcome add to a lunch or dinner menu. This salad has a crunchy, fresh and flavorful taste and the feta adds a rich filling protein. It really could be a lunch or dinner on it’s own. I made the salad last night for dinner and finished it for lunch today. A hint on the dressing: it’s much better after an overnight – the flavor intensifies and it’s yummy.

Greek Chopped Salad


  • large handful of grape tomatoes, halved
  • 1/2 red pepper, chopped
  • 1/2 orange pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 cucumber, peeled and chopped
  • bit of red onion, chopped, about 3 tablespoons
  • kalamata olives, pitted and sliced
  • 4 ounce block of feta, chopped in squares


  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, crushed or chopped
  • salt and pepper to taste

Prepare vegetables and olives and combine in salad bowl. Add dressing ingredients into tight sealed container. Shake to combine. (Dressing can be made a day ahead for flavor enhancement). Dress the salad. Top with feta. Serves 4.

Inspired by: Lunds & Byerly’s Greek Salad

This entry was posted in Gluten Free, Salads, Side Dishes, Uncategorized and tagged , , . Bookmark the permalink.

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