Chopped Greek Salad with Creamy Lemon Vinaigrette
As a self-professed salad connoisseur, I can tell you that this salad earns repeat status in my kitchen. I love the combination of colors, textures, and bright Mediterranean ingredients—and the fact that it all comes together so quickly makes it even better.
I’m a sucker for a great chopped Greek salad — the kind that’s crunchy, colorful, and you keep going back for “just one more bite.” This is my go-to base recipe, and you can take it in three delicious dressing directions:
- Creamy Lemon Vinaigrette (my default): tangy, velvety, and it clings to every bite (sooo good!).
- Lazy-day drizzle: extra-virgin olive oil + fresh lemon juice + kosher salt + black pepper (don’t skip the salt, it makes everything pop).
- Hummus Dressing: a mellow, yummy topper that comes together fast if you have store-bought hummus in the fridge.
And here’s the fun part…
Make it your own! Add as many (or as few!) mix-ins as you like. While I don’t mark anything as optional… everything can be tailored to your taste buds! Like for me, I usually serve it with olives on the side because I know they can be very polarizing (in my house, half of us love them… the other half, not so much, haha).
This salad pairs beautifully with a crusty whole grain roll or crackers. You can also pair it with a yummy bowl of soup—try my Longevity Soup, Superfood Minestrone, or Lentil Veggie Soup!
One more thing
the creamy lemon dressing makes about 1 cup — but you do NOT need it all. I usually toss the salad with about ½ cup (it’s plenty), then stash the rest for dipping, spreading, or veggie dunking later.
Try my Mediterranean White Bean Salad next!
Chopped Greek Salad with Creamy Lemon Vinaigrette
Ingredients
Greek Chopped Salad
- 2 cups romaine, chopped (or mixed greens)
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, chopped (English or Persian, skin on)
- ½ cup bell pepper, chopped (any color)
- ⅓ to ½ cup red onion, chopped
- ½ cup crumbled feta, or parmesan for a sharper finish
- ¼ cup kalamata olives, chopped
- ½ cup pepperoncini, chopped
- ½ cup chickpeas, rinsed and drained
- 5 ounces chicken, cut up or shredded
Creamy Lemon Vinaigrette (makes about 1 cup)
- ½ cup nonfat plain Greek yogurt, see Notes for swaps
- 2 tablespoons olive oil or avocado oil
- 5 tablespoons fresh lemon juice, ~2 medium lemons, plus optional zest
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon black pepper, more to taste
Instructions
- Make the dressing: In a small bowl, whisk together all dressing ingredients until smooth.
- Build the salad: In a large bowl, combine the romaine, tomatoes, cucumber, bell pepper, red onion, feta, and any optional add-ins you’re using.
- Toss: Add about ½ cup of the dressing and toss well. Taste and add more if you’d like (you’ll have extra).
- Serve: Enjoy right away or refrigerate for 15–30 minutes to let flavors mingle.
Notes
- Creamy Lemon Vinaigrette (my default): Use the recipe above. It makes ~1 cup and I typically use ~½ cup for tossing, then save the rest.
- EVOO & Lemon Drizzle: Toss with extra-virgin olive oil + fresh lemon juice, then season with kosher salt + black pepper to taste. (The salt is key — it wakes up the whole salad.)
- Hummus Dressing (quick + delish)
• Light sour cream: swap 1:1 for the yogurt (½ cup).
• Using mayo: best as ¼ cup mayo (regular or light) + ¼ cup yogurt. If you want all mayo, add 1 extra tablespoon lemon juice to keep it bright, then taste and tweak. Make it vegan: Use dairy-free yogurt in the dressing and skip the feta (or use a plant-based cheese). Make it gluten-free: Naturally gluten-free as written—just double-check labels on pepperoncini/condiments. Storage:
• Best crunch: store salad and dressing separately. Salad keeps 2–3 days refrigerated; dressing keeps up to 5 days in a sealed container.
• Already dressed: the salad is best within 24 hours.
