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+ servings

Chopped Greek Salad

Chopped Greek Salad made with romaine lettuce, cucumber, tomatoes, red pepper, kalamata olives, artichoke hearts, chickpeas, red onion, feta cheese, and a simple Greek vinaigrette. Serve as a main dish salad or side salad, the flavors are incredible!

Course Salad
Cuisine Greek
Keywords chopped salad, Greek salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 8
Calories 358 kcal


For the Dressing:

  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons lemon juice
  • ½ teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper, to taste

For the Salad:

  • 6 cups chopped Romaine lettuce
  • 1 seedless cucumber, chopped
  • 1 pint grape tomatoes, halved
  • 1 red bell pepper, chopped
  • 14 oz artichoke hearts, chopped
  • ½ red onion, chopped
  • 1/2 cup pitted and halved Kalamata olives
  • 14 oz chickpeas, rinsed and drained
  • 6 oz feta cheese, cubed or crumbled
  • Homemade pita chips, optional


  1. First, make the Greek salad dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper. Set aside.

  2. In a large bowl, combine the romaine lettuce, cucumber, tomatoes, red pepper, artichokes, red onion, kalamata olives, chickpeas, and feta cheese. If you are using the homemade pita chips, break them up into the salad or you can use store bought pita chips. Drizzle the salad with the Greek dressing and toss until all of the ingredients are well coated. Serve immediately.