Chopped Greek Salad with Creamy Lemon Vinaigrette Recipe
This refreshing Chopped Greek Salad with Creamy Lemon Vinaigrette is a vibrant and healthy dish perfect for a quick meal or side. Loaded with crisp romaine, juicy cherry tomatoes, crunchy cucumbers, tangy feta, and flavorful Kalamata olives, it’s tossed in a zesty and creamy lemon vinaigrette made from Greek yogurt, lemon juice, Dijon mustard, and garlic powder. Optional additions like pepperoncini, chickpeas, and chicken make it versatile and satisfying for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Salad Ingredients
- 2 cups romaine, chopped (or mixed greens)
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, chopped (English or Persian, skin on)
- ½ cup bell pepper, chopped (any color)
- ⅓ to ½ cup red onion, chopped
- ½ cup crumbled feta cheese (or parmesan for a sharper finish)
- ¼ cup kalamata olives, chopped
- ½ cup pepperoncini, chopped
- ½ cup chickpeas, rinsed and drained
- 5 ounces chicken, cut up or shredded
Dressing Ingredients
- ½ cup nonfat plain Greek yogurt
- 2 tablespoons olive oil or avocado oil
- 5 tablespoons fresh lemon juice (~2 medium lemons), plus optional lemon zest
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
Instructions
- Make the dressing: In a small bowl, whisk together the Greek yogurt, olive oil, fresh lemon juice, Dijon mustard, garlic powder, kosher salt, and black pepper until the dressing is smooth and creamy.
- Build the salad: In a large bowl, combine the chopped romaine, quartered cherry tomatoes, chopped cucumber, chopped bell pepper, chopped red onion, crumbled feta, kalamata olives, pepperoncini, chickpeas, and chicken if using. Mix all ingredients together gently.
- Toss: Pour about half a cup of the prepared dressing over the salad. Toss thoroughly to ensure all the ingredients are well coated. Taste and add more dressing if desired—you will have extra dressing left over for future use.
- Serve: Enjoy the salad immediately for the freshest flavor or refrigerate for 15 to 30 minutes to let the flavors meld and deepen before serving.
Notes
- Nonfat plain Greek yogurt can be substituted with regular Greek yogurt, sour cream, or a dairy-free yogurt alternative for a different texture and taste.
- Chicken is optional but adds protein for a more filling salad.
- For a sharper cheese flavor, parmesan can be used instead of feta.
- The salad can be stored refrigerated for up to 24 hours, but add dressing just before serving to keep greens crisp.
- Optional lemon zest can be added to the dressing for enhanced citrus flavor.
