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Chopped Greek salad with vibrant vegetables and feta cheese in a bowl

Chopped Greek Salad

A refreshing and colorful medley of fresh vegetables, briny olives, and creamy feta, this Chopped Greek Salad is perfect for summer days and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large Cucumber Offers a refreshing crunch; consider swapping with zucchini for an added twist.
  • 1 cup Cherry Tomatoes Sweet and juicy; substitute with heirloom tomatoes for more variety.
  • 1 small Red Onion Provides a mild bite; for less pungency, use green onion or shallots.
  • 1 medium Bell Pepper Adds color and sweetness; any color works but red and yellow are sweeter.
  • 1/2 cup Kalamata Olives Their briny flavor adds depth; use green olives for a tangy kick.
  • 1/2 cup Feta Cheese Creamy and rich; crumbled goat cheese or a dairy-free alternative work too.
Dressing
  • 1/4 cup Olive Oil A key base for the dressing; use extra virgin for its superior flavor.
  • 2 tablespoons Red Wine Vinegar This gives the dressing its zing; white vinegar can substitute in a pinch.
  • 1 teaspoon Dried Oregano Offers an earthy tone; fresh oregano amplifies the flavor if available.
  • 1 pinch Salt Enhances all flavors; consider flavored salts for a unique twist.
  • 1 pinch Pepper Enhances all flavors; adjust to taste.

Method
 

Preparation
  1. In a large bowl, combine the cucumber, cherry tomatoes, red onion, bell pepper, olives, and feta cheese.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve immediately.

Notes

Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Keep the dressing separate until just before serving to maintain crunchiness in the veggies.