Chopped Greek Salad

Chopped Greek Salad

Beautiful presentation for a entertaining. Pickled onions had a unique twist.

Course Salad
Cuisine Mediterranean
Keyword salad
Prep Time 30 minutes
Servings 25
Calories 131 kcal


  • 1/2 cup red onion chopped
  • 1/4 cup red wine vinegar
  • 5 heads romaine lettuce hearts trimmed, chopped
  • 1 cup kalamata olives pitted, cut into halves or thirds
  • 1 English cucumber chopped
  • 12 ounces feta cheese crumbled
  • 1 pint cherry tomatoes cut into halves or thirds
  • sea salt
  • 1 red bell pepper chopped

Lemon Mustard Vinaigrette

  • 2 cloves garlic chopped
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3/4 cup olive oil
  • salt and pepper to taste


  1. Place onion and vinegar in a small bowl. Let sit 15 minutes to pickle.

  2. Place chopped lettuce in large serving bowl.

  3. Place olives in center of bowl on top of lettuce.

  4. Arrange chopped cucumber around olives.

  5. Arrange crumbled feta cheese around cucumbers.

  6. Place tomatoes in a bowl and season lightly with salt. Add red bell peppers and drained pickled red onion. Toss together. Arrange around feta cheese.

Lemon Mustard Vinaigrette

  1. Place garlic, lemon juice and mustard in blender. Blend until combined, then add olive oil gradually with blender on. Blend until emulsified. Season to taste with salt and pepper. Serve with Chopped Greek Salad

Nutrition Facts
Chopped Greek Salad
Amount Per Serving
Calories 131 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 253mg 11%
Potassium 396mg 11%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 3g
Protein 3g 6%
Vitamin A 224.8%
Vitamin C 20.6%
Calcium 11.6%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.