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Chopped Greek Salad with Feta and Olives

This colorful, crunchy salad is a fun twist on traditional Greek Salad. It's pretty on individual plates or in a large glass salad bowl. Leftovers are great for the next day's lunch. 
Prep Time15 mins
Servings: 8 servings


  • 1 medium cucumber peeled, seeded, diced (~2 cups)
  • 1 yellow pepper seeded, diced
  • 1 orange pepper seeded, diced
  • 1 pint grape tomatoes halved
  • 1 cup chopped celery
  • 1 cup canned chick peas rinsed and drained
  • ½ cup diced red onion
  • 1 TB fresh dill chopped, plus extra for garnish
  • 1 batch Greek Red Wine Vinaigrette
  • 8 cups romaine lettuce thin sliced
  • ½ cup feta cheese crumbled
  • ½ cup kalamata olives chopped


  • Combine cucumber, peppers, tomatoes, celery, chick peas, and onions in a large bowl. Toss well with vinaigrette. Serve 1 heaping cup chopped salad on top of 1 cup romaine, garnished with 1 TB feta, 1 TB olives, and chopped dill.


Find the recipe for Greek Red Wine Vinaigrette in my Dips, Dressings and Little Extras.

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