Description
A vibrant and refreshing Chopped Greek Salad packed with crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, tangy Kalamata olives, creamy feta cheese, hearty chickpeas, marinated artichoke hearts, and zesty pepperoncini peppers, all tossed in a flavorful Greek salad dressing. Perfect as a light lunch or a side dish for Mediterranean-inspired meals.
Ingredients
Scale
Salad 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
Dressing
- 1 cup Greek salad dressing
Instructions
- Prepare the lettuce: Wash the romaine lettuce hearts thoroughly and chop them into bite-sized pieces. Place the chopped lettuce into a large bowl and set aside.
- Chop the vegetables: Chop the cherry tomatoes into half-inch pieces and the English cucumber into similar sized pieces. Chop the red onion finely.
- Prepare the olives: Pit the Kalamata olives if not already pitted, then slice them in half or quarters depending on their size.
- Rinse chickpeas: Drain and rinse the canned chickpeas under cold water to remove excess salt and canning liquid.
- Dice artichoke hearts: Dice the marinated artichoke hearts into half-inch pieces for even distribution in the salad.
- Slice pepperoncini peppers: Slice the pepperoncini peppers into thin strips to add a spicy tangy kick.
- Combine ingredients: Add the chopped tomatoes, cucumbers, red onion, Kalamata olives, crumbled feta cheese, chickpeas, artichoke hearts, and pepperoncini peppers to the bowl with the romaine lettuce.
- Toss the salad: Mix all ingredients gently to combine all flavors evenly.
- Add dressing: Drizzle the salad with 1 cup of Greek salad dressing and toss again until the salad is evenly coated.
- Serve: Serve the salad chilled or at room temperature alongside toasted pita bread for a complete Mediterranean experience.
Notes
- Use marinated artichoke hearts for enhanced flavor.
- Adjust the number of pepperoncini peppers according to your spice preference.
- For a vegan version, omit the feta cheese or substitute with vegan cheese.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- To keep the salad crisp, add dressing just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Keywords: Greek salad, chopped salad, vegetarian salad, Mediterranean salad, romaine lettuce, feta cheese, chickpeas,Greek dressing
