Chopped greek salad with all the veggies, including avocado, little bit of feta, and the zestiest vinaigrette! Get your crusty bread ready because you’ll want every last drop of that vinaigrette.
I mean who doesn’t love a good salad, especially a greek salad?! I think just about every one does! If you’ve been following me here for a while then you know that salads are my jam. I love them in all forms and shapes. But a greek salad is one I will order 99% of time when we eat out. Veggies, little bit of cheese, and that tangy vinaigrette, which by the way, you’ll want to soak all the crusty bread into. I mean it’s truly heaven.
You’ve probably seen me make this salad handful of times on instastories. I had no intention of sharing it on the blog but honestly the more I made it the more I realized that I totally should! It’s a greek chopped salad with all the fixins’, including avocado, little bit of feta, and the zestiest vinaigrette (very similar to my greek vinaigrette with addition of feta). If you can find good quality feta in brine…do it…it’s a total game changer.
- 4 Persian cucumbers or 1 seedless, chopped
- 6 campari tomatoes*, chopped or quartered
- 1 green bell pepper, seeded and chopped
- 1 avocado, chopped
- ½ cup red onion, thinly sliced
- ½ cup pitted Kalamata olives
- 1 (15 oz.) can chickpeas, drained and rinsed
- 8 oz. feta chunk, preferably in brine, divided (see note)
- ¼ cup extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 lemon, juiced
- 2 garlic cloves, minced or pressed
- 1 tsp. dried oregano
- ⅓ cup crumbled feta (see note)
- kosher salt and black pepper, to taste
- In a large salad bowl, combine all salad ingredients.
- For the vinaigrette, in a small bowl whisk together all ingredients. Season with salt and pepper, to taste.
- Pour the vinaigrette over the salad and gently toss to combine. Taste for salt and pepper. Serve immediately.
**you're going to crumble ⅓ cup feta from the 8 oz. chunk to use in the vinaigrette and then dice the rest to use in the salad