Chopped Greek Salad Recipe


2 cups of quartered sliced cucumber (I prefer persian or english cucumbers)
1 can of chickpeas drained and rinsed
1 cup of finely diced red or yellow bell pepper
1 1/2 cups of halved cherry tomatoes
1/4 cup minced red onion
1/2 cup halved kalamata olives
1/2 cup crumbled feta cheese
1/4 cup of chopped parsley

For the dressing:
1/4 cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste


For the dressing:
  1. Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.

For the salad:
  1. Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.

Original recipe and nutrition facts visit: Chopped Greek Salad @

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