Dessert

Chopped Greek Salad Recipe

Name: Chopped Greek Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: ½ medium red onion (thinly sliced); 2 medium heirloom tomatoes (diced); 3 medium Persian cucumbers (diced); ½ cup fresh dill (finely chopped); ¼ cup pepperoncini (finely sliced); 1 cup Kalamata olives (pitted and sliced); 6 ounces feta cheese (crumbled, about ¾ cup); ½ cup extra-virgin olive oil; ½ lemon (juiced); 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; ½ teaspoon salt (more to taste)

ByLuna Ryder October 20, 2025October 20, 2025

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Introduction

Chopped Greek Salad is a vibrant, refreshing dish perfect for warm days or as a flavorful side. Packed with fresh vegetables, tangy feta, and briny olives, it offers a delicious balance of textures and Mediterranean flavors.

A white bowl filled with a colorful mixed salad layered with small chopped red tomatoes, green cucumbers, black olives, bright yellow pepper slices, and thin red onion slices. White crumbly cheese is sprinkled evenly on top, adding texture and contrast. A silver spoon rests inside the bowl on the right side. Two light golden brown flatbreads lean on the left edge of the bowl. Around the bowl, on a white marbled surface, there are two large red tomatoes, a bunch of fresh green dill, a half lemon showing its pale yellow inside, and a stack of round crackers. A small off-white knitted cloth is placed near the bottom right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ medium red onion (thinly sliced)
2 tablespoons red wine vinegar
2 medium heirloom tomatoes (diced)
3 medium Persian cucumbers (diced)
½ cup fresh dill (finely chopped)
1 cup Kalamata olives (pitted and sliced)
¼ cup pepperoncini (finely sliced)
6 ounces feta cheese (crumbled, about ¾ cup)
½ cup extra-virgin olive oil
½ lemon (juiced)
1 teaspoon dried oregano
½ teaspoon salt (more to taste)

Instructions

Step 1: In a small bowl, whisk together the olive oil, lemon juice, oregano, and salt to make the dressing. Alternatively, combine these ingredients in a mason jar and shake well. Set aside.
Step 2: Place the thinly sliced red onion in a small bowl with the red wine vinegar. Using your hands, gently scrunch the onions to release their flavor and let them marinate while preparing the other vegetables.
Step 3: In a large serving bowl, combine the diced cucumbers, tomatoes, Kalamata olives, marinated onions, and chopped dill. Toss gently to mix.
Step 4: Drizzle the prepared dressing over the salad. Crumble the feta cheese on top. Toss the salad lightly when ready to serve.
Step 5: Serve immediately with warm pita bread or your favorite protein. Grilled chicken skewers are a great addition for a complete meal.

Tips & Variations

For a spicier kick, add more pepperoncini or a dash of crushed red pepper flakes.
Substitute fresh dill with fresh mint or parsley for a different herbaceous note.
If you prefer a creamier dressing, whisk in a spoonful of Greek yogurt to the dressing mixture.
Use red onion sparingly if you find its flavor too strong; soak for longer to mellow.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, store the dressing separately and combine just before serving. The salad is best enjoyed fresh as the vegetables release water over time. Reheat any accompanying proteins separately.