Description
A vibrant and refreshing Chopped Greek Salad featuring heirloom tomatoes, Persian cucumbers, Kalamata olives, and crumbled feta cheese, tossed in a zesty homemade lemon-oregano dressing. Perfect as a light meal or a side, this salad combines crisp vegetables, briny olives, and fresh herbs for an authentic Greek flavor experience.
Ingredients
Scale
Vegetables & Herbs
- 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)
Other Ingredients
- 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)
Instructions
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, and salt until well combined. Alternatively, combine all dressing ingredients in a mason jar and shake vigorously. Set aside.
- Marinate the onions: Place the thinly sliced red onions in a small bowl with the red wine vinegar. Use your hands to scrunch the onions gently to release their flavor. Let them marinate while you prepare the rest of the vegetables.
- Combine the salad ingredients: In a large serving bowl, add the diced cucumbers, heirloom tomatoes, and sliced Kalamata olives. Add the marinated onions and chopped fresh dill. Toss everything gently to mix the ingredients evenly.
- Add dressing and feta: Drizzle the prepared dressing over the salad and toss lightly to coat everything. Finally, crumble the feta cheese over the top. Toss the salad again just before serving.
- Serve: Serve the chopped Greek salad immediately with warm pita bread or alongside your favorite protein, such as grilled chicken skewers for a hearty meal.
Notes
- You can substitute fresh oregano if available for a brighter herbaceous flavor.
- Allowing the onions to marinate softens their sharpness and adds depth to the salad.
- For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Adjust salt according to your taste and the saltiness of the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Keywords: Greek salad, chopped salad, feta cheese salad, vegetarian salad, Mediterranean salad, easy salad recipe, no-cook salad
