This chopped Greek salad is bursting with freshness, crunch, and tons of flavor. It has that tangy taste from the Kalamata olives and artichokes, the freshness from the romaine, cucumber, and tomatoes, and a lemon oregano dressing that brings it all together. Eat it by itself, use as a filling with hummus in a wrap, or serve it alongside a Mediterranean meal.

I think it looks extra beautiful to plate all the ingredients side by side. If you are hosting guests, they’ll love seeing the rainbow of colors prior to tossing it together come serving time.

Chopped Greek Salad

Serves 3 as a meal or around 6 side salads

Ingredients

1 large cucumber, chopped
1 cup cherry or grape tomatoes, halved
1/2 medium red onion, diced finely
1 cup artichoke hearts, rinsed and chopped
1 banana pepper and/or a orange or yellow bell pepper, seeded and diced (I use a banana pepper)
1/2 cup Kalamata olives, pitted and halved or sliced
1 head romaine lettuce, chopped
Greek Dressing: 3 TBSP lemon juice, 1 tsp dried oregano, 1 minced garlic clove, 1/4 tsp honey, pinch of sea salt, and ground pepper, optional TBSP olive oil

Notes: If you want some creaminess like feta gives, add in diced avocado!

Instructions

Prep the salad ingredients and add each ingredient right to your serving platter.
In a small dish, whisk together the Greek dressing.
Dress and mix the salad right before serving. Enjoy!

As far as the dressing: The recipe has very little dressing but it does not need much as the salad is wet enough. The juicy tomatoes, Kalamata olives, and artichokes all add so much on their own. The dressing is a bit potent without any olive oil if you taste it by itself (if you want oil-free), but once you mix it with the salad it tastes great.

Canned Artichokes/Citric Acid:

Citric acid is often corn derived so I try to really minimize it, however I have never found a can of artichokes without it. I just drain and rinse the artichokes well and then somewhat squeeze them out with my hand in hopes to minimize it. I buy the 365 brand of artichokes at Whole Foods. Ingredients: artichokes, water, sea salt, citric acid

“Citric acid is very irritating to the linings of the stomach and the intestinal tract, so it can create a lot of inflammation and discomfort if you’re sensitive to it.”
Medical Medium

Turn This Rainbow Chopped Greek Salad Into A Wrap: Use this salad to make an extra tasty and hearty Greek wrap. Spread some hummus and/or mashed avocado on a wrap of your choice, add this salad, and roll!

Tag me on Instagram @herhealthystyle if you make it! I love seeing your creations too! Xx Riane

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Chopped Greek Salad

This chopped Greek salad is bursting with freshness, crunch, and tons of flavor. It has that tangy taste from the Kalamata olives and artichokes, the freshness from the romaine, cucumber, and tomatoes, and a lemon oregano dressing to bring it all together. Eat it by itself, use as a filling with hummus in a wrap, or serve it alongside a Mediterranean meal.

Print Recipe Pin Recipe

Total Time 15

Servings: 4

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

1 large cucumber chopped
1 cup cherry or grape tomatoes halved
1/2 medium red onion diced finely
1 cup artichoke hearts rinsed and chopped
1 banana pepper and/or a orange or yellow bell pepper seeded and diced (I use a banana pepper)
1/2 cup Kalamata olives pitted and halved or sliced
1 head romaine lettuce chopped
Greek Dressing: 3 TBSP lemon juice 1 tsp dried oregano, 1 minced garlic clove, 1/4 tsp honey, pinch of sea salt, and ground pepper – optional add in 1 tsp-1TBSP olive oil (I skip it since I don’t miss it in this)

Method

Prep the salad ingredients and add each ingredient right to your serving platter.
In a small dish, whisk together the Greek dressing.
Dress and mix the salad right before serving. Enjoy!

Notes

Notes: If you want some creaminess like feta gives, add in diced avocado!

Plating: I think it looks extra beautiful to plate all the ingredients side by side. If you are hosting guests, they’ll love seeing the rainbow of colors prior to tossing it all together before serving.

As far as the dressing: The recipe has very little dressing but it does not need much as the salad is wet enough. The juicy tomatoes, Kalamata olives, and artichokes all add so much on their own. Just know that the dressing is a bit potent without any olive oil if you taste it by itself. Once you mix it in with the salad, it tastes perfect.

Gluten-Free | Vinegar-Free | Refined Sugar-Free | Plant-Based

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