Chopped Greek Salad

Ingredients

• 2Persian cucumbers (or 1 English cucumber)
• 2 mediumtomatoes
• 1/2bell pepper
• 1/4red onion
• 60 gKalamata olives
• 70 gGreek feta cheese or vegan feta cheese
• 3 tablespoonsextra virgin olive oil
• 2 tablespoonsred wine vinegar
• 1 teaspoondried oregano
• to tastesalt

Instructions

1. 1

   Dice the vegetables

   Cut the cucumbers, tomatoes, bell pepper, red onion and Kalamata olives into tiny, similarly sized cubes and put them in a large bowl. If you prefer a milder onion flavour, soak the diced onion in water for 10 minutes first.

2. 2

   Mix the dressing

   Put the dressing ingredients in a small bowl or ramekin and whisk them together.

3. 3

   Dress the salad

   Pour the dressing over the chopped ingredients and toss gently to combine.

4. 4

   Add the feta

   Crumble the feta over the salad and mix gently once more. Serve straight away.

What is chopped Greek salad?

Greek salad is associated with Greek home cooking and is commonly made with vegetables, olives, olive oil and feta. This version takes those familiar ingredients and cuts them into small cubes rather than leaving them in larger pieces.

Even dicing helps distribute the salty olives, tangy dressing and creamy cheese throughout the bowl. It makes a fresh side dish that can be served on its own or alongside a larger meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 4g protein, 7g carbs, 17g fat.

The vegetables contribute most of the carbohydrates, while the olive oil supplies most of the fat; feta and olives also add fat, and the feta provides some protein. Pair a serving with a protein-rich main and an additional grain or bread if you want a more substantial plate.

Why the small dice matters

Even pieces: Aim for similarly sized cubes so each spoonful combines several ingredients. A sharp knife makes it easier to cut the softer tomatoes neatly.

Cucumber choice: Persian cucumbers are small and crisp; an English cucumber works too. If its skin is thick or waxed, peel it before dicing.

Balancing the onion and olives

Red onion: Its sharpness can stand out when finely chopped. Soaking it in water for 10 minutes, as suggested in the method, softens its bite; drain it well before adding it to the bowl.

Kalamata olives: Their briny flavour brings contrast to the fresh vegetables and feta. Cut them to a similar size so they are spread through the salad rather than concentrated in a few bites.

Getting the dressing right

Whisk first: Combine the extra virgin olive oil, red wine vinegar, dried oregano and salt in a small bowl before pouring them over the vegetables. This helps distribute the seasoning more evenly.

Taste gently: Olives and feta are already salty, so start with a little salt and adjust only if needed. Toss lightly to coat the ingredients without crushing the tomatoes.

When to add the feta

Finish with feta: Crumble it over the dressed salad and fold it through gently. This keeps some pieces intact and helps avoid turning the softer vegetables into a mash.

Serve promptly: The salad is quickest to enjoy just after mixing, while the vegetables are crisp and the dressing is freshly distributed.

What to serve alongside it

As a side: Pair the salad with grilled vegetables, fish, chicken or a simple grain dish for a fuller meal. Its vinegar and olive oil dressing also suits warm bread for scooping up the juices.

For a shared table: Serve it with other small dishes and let it provide a crisp, tangy contrast. Keep it chilled until close to serving if preparing other dishes first.

Recipe notes & tips

• Use a sharp knife to make clean, even cuts through the tomatoes.
• Drain soaked onion well before adding it to the salad.
• Taste before adding much salt, as the olives and feta are already salty.
• Whisk the dressing immediately before pouring it over the vegetables.
• Fold the feta in gently to keep some crumbles whole.

Variations

• Use vegan feta: Choose vegan feta in the same amount for a plant-based version.
• Swap the cucumber: Use one English cucumber instead of the two Persian cucumbers.
• Adjust the onion: Soak it in water for 10 minutes for a milder flavour.
• Make it herbier: Add a little extra dried oregano to the dressing.
• Serve it as a topping: Spoon the chopped salad over toasted bread just before eating.

Common mistakes to avoid

• Uneven chopping: Large pieces can dominate a bite; aim for similarly sized small cubes.
• Too much salt: Olives and feta are already savoury; taste the dressed salad before seasoning further.
• Rough tossing: Vigorous mixing can break up the tomatoes and feta; toss lightly.
• Skipping the onion soak: If the raw onion tastes too sharp, soak it for 10 minutes and drain it well.
• Dressing too early: The vegetables can release liquid as they stand; dress the salad close to serving.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day for the best texture. The vegetables will soften and release liquid over time; this salad is best served cold and is not suited to reheating.

Frequently asked questions