Raise your hand if you’re ready for warm weather and refreshing green salads! I may have jumped the gun on spring and summer veggies here, but I just couldn’t wait any longer. It feels like spring here in Kansas City today and I’m celebrating with Greek salad. This chopped Greek salad is crisp, fresh and overflowing with bold Greek flavors. You’ll see romaine lettuce, tomato, cucumber, bell pepper, Kalamata olives and feta cheese in my bowl. I opted for cherry tomatoes, since they’re delicious no matter what time of year. Combined with crisp lettuce and a simple homemade Greek vinaigrette, you have a big, irresistible Greek salad.
Here’s my trick to making the best Greek salad: I chop the ingredients small. That way, you get maximum fresh flavor in every bite. Authentic Greek salads often don’t contain greens. Greek salads at restaurants in the U.S. typically include awkward and distracting pieces of sad iceberg lettuce. This chopped version with fresh romaine is my favorite of them all!
I made this salad with the help of my partner OXO’s handy kitchen tools, including their salad spinner (which I frequently recommend to friends), cutting board (love the grooved edges to catch liquid and the anti-slip edges), and their large, sturdy 4.5-quart glass bowl.
Watch How to Make Chopped Greek Salad
This salad is a continuation of my “giant salad challenge,” in which I make a big salad at the beginning of the week and store the dressing separately so I can enjoy fresh salad all week long. I find that when I have a delicious crisp salad in the fridge, ready to go, I reach for salad instead of tortilla chips. I really do.
Greek Salad Recipe Notes
You can serve this Greek salad with any Mediterranean meal that needs a refreshing side salad. It would also go great with veggie pizza, pita sandwiches and lentil soup. For extra protein, you can top it with crispy baked falafel or add cooked chickpeas or lentils. This salad packs up beautifully for lunch. Just store the dressing separately until you’re ready to serve.
As always, please let me know how you like this recipe in the comments. I’m looking forward to hearing what you pair it with. Looking for more “giant salads”? Here you go!
Italian Chopped Salad Colorful Chopped Salad with Carrot Ginger Dressing Mexican Green Salad with Jalapeño-Cilantro Dressing Fattoush Salad with Mint Dressing
This post was created in partnership with OXO and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped) 1 pint cherry tomatoes, quartered 1 medium cucumber (about 8 ounces), seeded and chopped 1 yellow or orange bell pepper ½ medium red onion, chopped (about 1 cup) ½ cup chopped fresh parsley ½ cup pitted and halved Kalamata olives 6 ounces feta cheese, sliced into ¼” cubes (about 1 ¼ cups)
Greek vinaigrette
½ cup extra-virgin olive oil ¼ cup red wine vinegar 2 medium cloves garlic, pressed or minced 1 teaspoon dried oregano 1 teaspoon honey or maple syrup ½ teaspoon salt, more to taste Freshly ground black pepper, to taste Pinch of red pepper flakes, for heat (optional)
Make it dairy free: Omit the feta cheese! To make up for feta’s salty punch, you might want to add some extra olives or some sliced pepperoncini peppers. Make it vegan: Omit the feta (see notes above). To make the dressing vegan, use maple syrup instead of honey (or skip the sweetener altogether). Change it up: To make this salad more of a complete meal, add chickpeas (1 can, rinsed and drained, or 1 ½ cups cooked chickpeas).
