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5 from 1 vote

Chopped Greek Salad Recipe

Chopped Greek Salad with tomatoes, cucumbers, red onions, garbanzo beans, Kalamata olives and Feta cheese tossed in a simple Greek red wine herb vinaigrette. A simple and healthy main dish or side dish.
Course Salad
Cuisine Greek
Keyword Chopped Greek Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 373kcal


For the Salad

  • 3 cups of romaine lettuce, chopped
  • 2 cups cherry or grape tomatoes, halved
  • 1 English cucumber, chopped
  • 1 green bell pepper (you can use red, yellow or orange bell peppers)
  • 1 small red onion, chopped
  • 1 15 ounces can garbanzo beans (chickpeas) drained and rinsed
  • ½ cup pitted Kalamata olives, halved lengthwise
  • 4-6 ounces feta cheese, crumbled
  • Chopped parsley to taste

For the Vinaigrette

  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Pinch of sugar


To make the Vinaigrette:

  • In a small bowl whisk together the garlic, dried oregano, Dijon mustard, red wine vinegar, salt, pepper, and a pinch of sugar. Still whisking, add the oil slowly to create an emulsion.

For the Salad

  • In a large bowl toss the lettuce, tomatoes, cucumbers, green bell peppers, onions, garbanzo beans and Kalamata olives with desired amount of vinaigrette. Add the Feta cheese and chopped parsley and toss gently. Adjust seasoning to taste.


Calories: 373kcal | Carbohydrates: 27g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 793mg | Potassium: 484mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2485IU | Vitamin C: 16.1mg | Calcium: 165mg | Iron: 3.2mg