Greek

Greek Chopped Salad

Name: Greek Chopped Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Greek
Ingredients: ½ cup avocado oil; ¼ cup red wine vinegar; 2 TBSP fresh lemon juice; 1 clove garlic; 1 TBSP hot or plain honey; ½ tsp dried oregano; ½ tsp dried basil; to taste kosher salt and black pepper; 1 tsp Dijon mustard; 1 cup cherry tomatoes, halved; 1 cup cucumber, chopped; 1 cup celery, sliced; ½ cup pepperoncini, sliced; ½ cup red onion, sliced; ½ cup Greek olives, halved; 1 cup garbanzo beans, drained and rinsed; 1 head romaine lettuce, shredded; ½ cup feta cheese, broken into pieces

My husband and I spent a fantastic few weeks in Athens and Santorini, and I think I ate a Greek salad every day. I was so surprised to find generous pieces of local feta, cucumbers, tomatoes and onions—but no lettuce. I loved it! Those fresh, simple flavors became one of my favorite memories of the trip. My version brings that Greek inspiration home with an American chopped-salad twist, adding crisp romaine, celery and chickpeas to make a generous, satisfying bowl. With olives, feta and a tangy homemade dressing, it brings a little of those wonderful weeks in Greece back to our table.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇬🇷 Greek

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This generous chopped salad layers crisp romaine and vegetables with briny olives, pepperoncini, creamy feta and hearty chickpeas. A quick blended vinaigrette brings lemon, oregano, basil and a touch of honey to every bite.

Why These Flavors Work

Lemon and red wine vinegar brighten the creamy feta and earthy chickpeas, while olives and pepperoncini add briny contrast. Honey softens the acidity and dried herbs create the classic Greek profile.

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How to Make Greek Chopped Salad

Blend the Dressing

Blend the oil, vinegar, lemon, Dijon, garlic, honey and herbs until emulsified.

Chill the Dressing

Refrigerate the dressing while preparing the salad.

Prepare the Greens

Shred the romaine and place it in a large bowl.

Add the Vegetables

Add tomatoes, cucumber, celery, pepperoncini and red onion.

Add the Hearty Ingredients

Fold in the olives, garbanzo beans and feta.

Dress and Serve

Toss with 4 tablespoons of dressing total, divide between two chilled bowls and refrigerate the remaining dressing.

Recipe Guidance

Storage

Store undressed salad, dressing and feta separately in airtight containers. Refrigerate and use the chopped vegetables within 2 days; use the dressing within 5 days.

Reheating

Do not reheat. Serve the salad and dressing chilled.

Make Ahead

Blend the dressing up to 5 days ahead. Chop and dry the vegetables up to 1 day ahead, keeping them undressed.

Serving Suggestions

Serve in chilled bowls as a light entrée or substantial side salad.

Mary’s Introduction

Why These Flavors Work