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Greek Chopped Salad Recipe with Homemade Dressing

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This Greek chopped salad recipe combines crisp vegetables, hard-boiled eggs, olives, and corn with a bright homemade dressing made with lime juice, olive oil, red wine vinegar, and fresh oregano. Every bite is packed with fresh Mediterranean flavors and plenty of texture.

Because all of the ingredients are chopped into bite-sized pieces, this salad is easy to serve and perfect for potlucks, cookouts, and family dinners. It pairs beautifully with grilled meats, seafood, and other summer favorites.

Keep reading to learn how to make this easy Greek chopped salad recipe.

Greek chopped salad on a red plate next to a serving bowl.

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Ingredients in the Greek tossed salad

These Mediterranean vegetables will add so much freshness and color to this chopped Greek salad

To make this salad, gather the following ingredients:

For the salad

  • 2 baby cucumbers, diced
  • 12 baby tomatoes. quartered
  • 1 small red pepper, diced and seeds removed
  • 1 small yellow pepper, diced and seeds removed
  • 1 small orange pepper, diced and seeds removed
  • ½ small red onion
  • ½ cup of olives, sliced
  • ½ cup of corn kernels
  • 2 hard-boiled eggs, finely chopped
  • 15 ounces of chick peas, rinsed and drained
  • 4 cups of baby spinach, lightly chopped
  • Fresh oregano, basil, and rosemary

For the dressing

  • 3 tablespoons of red wine vinegar
  • 2 tablespoons of light olive oil
  • Juice of one lime
  • 1 tablespoon of fresh oregano, finely chopped
  • Dash of sea salt and cracked black pepper

One of the beauties of any salad is that I can use what I have on hand. And since my husband loves Greek flavors, I can normally put together a Greek chopped salad that has a distinct Mediterranean feel to it.

Bowl and plate of chopped Greek Salad

Making this Greek tossed salad

This chopped salad recipe is easy to make and ready in about 15 minutes!

Make the red wine vinegar dressing

The dressing for this vegetable chopped salad doesn’t need a blender – just a quick whisk in a bowl, and it’s done! How easy is that?

Red wine vinaigrette dressing next to a lime and whisk.

  • Combine the red wine vinegar, olive oil, lime juice, fresh oregano, and salt and pepper in a bowl.
  • Whisk well to combine.
  • Set the dressing aside while you make the salad.

Chop the vegetables

Chopped fresh vegetables and hard boiled eggs on a cutting board and in a serving bow.

  • Dice the cucumbers, tomatoes, sweet peppers, onion, olives, and hard-boiled eggs so that they are roughly all the same size.
  • Very lightly chop the baby spinach and place it in a serving bowl.

Protip: The salad will be less watery if you take the time to seed the tomatoes and cucumbers. Look how pretty and colorful these veggies are! I can’t wait to dig into it.

Make the salad

Chopped Greek salad in a large bowl with homemade red wine vinegar dressing.

  • Place the baby spinach in a large bowl.
  • Combine the chopped vegetables and eggs with the corn and garbanzo beans.
  • Add them on top of the spinach.
  • Stir in the fresh herbs and mix well to combine.
  • Pour the homemade dressing over the chopped salad and toss to combine.

Greek chopped salad on a red plate with a fork and napkin.

This delicious Greek chopped salad is a breeze to make, and the lovely lime and herb dressing gives the veggies a really tasty boost that is both tart and tangy with a smooth finish from the light olive oil.

This Mediterranean tossed salad is brimming with flavor and sure to satisfy those times when you have a craving for Greek food!

Greek chopped Salad in a red bowl with a fork.

More salad recipes to try

MOre salad recipes including broccoli keto salad, Mediterranean chicken and cobb salad.

Looking for more salads? You’ll love these:

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Serving Greek chopped salad

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🥗 Fresh, colorful, and packed with Mediterranean flavor! This Greek Chopped Salad combines crisp vegetables, eggs, olives, and a bright lime-oregano vinaigrette for the perfect side dish. ☀️🫒Perfect for cookouts, potlucks, or an easy… Share on X

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Two bowls of Greek chopped salads next to a colorful napkin and fork.

Admin note: This article for a Mediterranean side dish salad first appeared on the blog in May 2018. This post has been updated with new photos, a printable recipe card, and a slideshow video of other healthy recipes to try.

Yield: 4 servings of Greek chopped salad

Greek Chopped Salad Recipe

Chopped Greek salad in a red bowl with fork.

Fresh vegetables, feta cheese, olives, and a bright homemade lime vinaigrette make this Greek chopped salad a flavorful side dish for any meal.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the salad

  • 2 baby cucumbers, diced
  • 12 baby tomatoes. quartered
  • 1 small red pepper, diced and seeds removed
  • 1 small yellow pepper, diced and seeds removed
  • 1 small orange pepper, diced and seeds removed
  • ½ small red onion
  • ½ cup of olives, sliced
  • ½ cup of corn kernels
  • 2 hard boiled eggs, finely chopped
  • 15 ounces of chick peas, rinsed and drained
  • 4 cups of baby spinach, lightly chopped
  • Fresh oregano, basil, and rosemary

For the dressing

  • 3 tablespoons of red wine vinegar
  • 2 tablespoons of light olive oil
  • Juice of one lime
  • 1 tablespoon of fresh oregano, finely chopped
  • Dash of sea salt and cracked black pepper

Instructions

  1. To make the dressing, combine all the salad dressing ingredients in a small bowl and whisk until well combined.
  2. Set the dressing aside.
  3. Dice the cucumbers, tomatoes, sweet peppers, onion, olives, and hard-boiled eggs so that they are roughly all the same size.
  4. Very lightly chop the baby spinach and place it in a serving bowl.
  5. Combine these vegetables with the corn and garbanzo beans on top of the baby spinach and add the chopped fresh herbs.
  6. Pour over the homemade dressing and toss to combine.
  7. Serve with grilled meat or fish for a tasty summer side dish.

Notes

Take the time to seed the tomatoes or cucumbers for a less watery mix of veggies. Also, if you plan to place the salad in the fridge to marinate, add the spinach just before serving so that it doesn't become soggy.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 294Total Fat: 13.2gSaturated Fat: 2gUnsaturated Fat: 8.4gCholesterol: 93mgSodium: 411mgCarbohydrates: 33gFiber: 8.6gSugar: 3.6gProtein: 12.5g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Did you make this recipe?

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© Carol
Cuisine: Mediterranean / Category: Salads

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Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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