Greek Chopped Vegetable Salad
Greek Chopped Vegetable Salad is a healthy and delicious salad loaded with veggies like cucumber, red bell pepper, artichoke hearts, and Greek additions like feta cheese, kalamata olives, and sliced pepperoncini.
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One of my favorite items to order at a Greek restaurant is a Greek salad with either grilled chicken or gyro meat on top.
Usually, they prepare it with salad greens topped with tomato, pepperoncini, red onion, cucumber, kalamata olives, and feta cheese, then it’s dressed in a light vinaigrette. As simple as that might sound, it’s amazing!
Wanting to keep the Greek flavors, but have a chunkier, heavy-in-the-vegetables-department version of my Greek lettuce salad, I created Greek Chopped Vegetable Salad.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Cucumbers
- Scallions
- Red bell pepper
- Jarred artichoke hearts
- Pepperoncini peppers
- Kalamata olives
- Feta cheese
- Red wine vinegar
- Olive oil
- Seasonings – dried oregano, salt, pepper
- Red pepper flakes – optional
This salad is fresh, light, healthy, and just screams “Hello spring!” or “Hello summer!”
Chopped veggies meet artichoke hearts, kalamata olives, scallions, pepperoncini, and the requisite, feta cheese.
It’s all tossed in a light dressing made with a small amount of olive oil, red wine vinegar, and dried oregano to complete this delicious salad.
How to serve Greek Chopped Vegetable Salad?
This Greek Salad makes a wonderful side dish to any Greek or Mediterranean themed meal, but most often, I find myself scooping some in a bowl and just snacking on it because it makes such a delicious and good-for-you snack.
Add some of this salad to Greek bowls with lemony grilled chicken, pita bread, hummus, and tzatziki sauce for a fresh and healthy dinner.
How long is Greek salad good for?
The longer the salad sits, the more liquid the cucumbers will release. For the highest quality, I’d recommend eating within 2-3 days, but you can keep it in an air-tight container in the refrigerator and use with in 3-5 days.
Looking for another healthy side dish?
Try my Mediterranean Balela Salad (shown below). A light and fresh salad made with chickpeas, tomato, parsley, garlic, and lemon juice.
NOTES:
- This vegetarian side dish could easily be made vegan by omitting the feta cheese or using a dairy-free cheese.
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Greek Chopped Vegetable Salad
Equipment
- large bowl
Ingredients
- 1/3 cup sliced scallions
- 2 cucumbers chopped
- 1 large red bell pepper chopped
- 6 oz or larger jar of marinated artichoke heart quarters, chopped
- 1/2 cup sliced pepperoncini
- 1/2 cup sliced kalamata olives
- 6 oz package crumbled feta cheese
- 1 1/2 tbsp red wine vinegar
- 1 1/2 tbsp olive oil
- 1 tsp dried oregano
- pinch of red pepper flakes
- salt & pepper to taste
Instructions
- Add all the vegetables to a large bowl. In a small bowl or measuring cup, add red wine vinegar, olive oil, oregano, salt & pepper, and a pinch of red pepper flakes. Whisk together and pour over vegetables. Add feta cheese to salad and stir to combine.
- Refrigerate for at least an hour before serving to let the flavors meld. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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