Dinner

Chopped Greek Salad Recipe

Name: Chopped Greek Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 3 hearts romaine lettuce (roughly 6-8 cups chopped lettuce); 1 pint cherry tomatoes (16 ounces), chopped into 1/2 inch pieces; 1 large English cucumber, chopped into 1/2 inch pieces; 1 cup red onion, chopped; 6 ounces Kalamata olives, pitted and sliced in half or quarters; 7 ounces feta cheese, crumbled; 16 ounces chickpeas, drained and rinsed; 6 ounces artichoke hearts, diced into 1/2 inch pieces (preferably marinated); 10-12 pepperoncini peppers, sliced into thin strips; 1 cup Greek salad dressing

ByLila Prescott December 3, 2025December 3, 2025

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Introduction

This Chopped Greek Salad is a vibrant and refreshing dish perfect for quick lunches or as a side for dinner. Loaded with fresh vegetables, tangy feta, and a zesty dressing, it comes together in just 10 minutes to serve a crowd.

A large white bowl filled with a fresh salad showing three main layers: the bottom layer is bright green chopped romaine lettuce with crisp texture, the middle layer holds small chunks of light green cucumber and yellow bell pepper, and the top layer consists of vibrant red cherry tomatoes, beige chickpeas, black olives, chopped red onion, and small bits of crumbly white feta cheese scattered evenly. The bowl sits on a white marbled surface alongside a stack of white plates with forks, some wooden spoons with salt, pieces of flatbread on a wooden board, and a navy blue cloth napkin near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 hearts romaine lettuce (roughly 6-8 cups chopped lettuce)
1 pint cherry tomatoes (16 ounces)

1 large English cucumber (chopped)
1 cup red onion (chopped)

6 ounces Kalamata olives (pitted)
7 ounces feta cheese (crumbled)

16 ounces chickpeas (drained, rinsed)
6 ounces artichoke hearts (marinated preferred)
10-12 pepperoncini peppers (sliced)

1 cup Greek salad dressing

Instructions

Step 1: Wash and chop the romaine lettuce hearts into bite-sized pieces, then add them to a large bowl and set aside.
Step 2: Chop the cherry tomatoes into ½ inch pieces.

Step 3: Chop the English cucumber into ½ inch pieces.
Step 4: Slice the Kalamata olives in half or quarters.
Step 5: Drain and rinse the chickpeas thoroughly.

Step 6: Dice the artichoke hearts into ½ inch pieces.
Step 7: Slice the pepperoncini peppers into thin strips.
Step 8: Add the tomatoes, cucumber, red onion, olives, feta cheese, chickpeas, artichoke hearts, and pepperoncini peppers to the bowl with the lettuce.

Step 9: Toss all ingredients together to combine evenly.
Step 10: Drizzle the Greek salad dressing over the salad and toss again to coat everything well.
Step 11: Serve immediately with toasted pita bread for a complete meal. Enjoy!

Tips & Variations

Use marinated artichoke hearts for extra flavor and tanginess in the salad.
Add fresh herbs like parsley or mint for a bright, herbal note.
Swap chickpeas for cooked quinoa or farro to add more texture and protein.

Make your own Greek dressing with olive oil, lemon juice, garlic, and oregano for a fresh homemade touch.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the lettuce crisp, store the dressing separately and toss just before serving. Leftovers are best enjoyed cold and can be reheated with pita bread if desired.