Chopped Greek Salad with Avocado - all the veggies, avocado, little bit of feta, and zestiest vinaigrette | @littlebroken

Chopped Greek Salad with Avocado

  • Author: Katya
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Greek


Chopped Greek salad with avocado just has to be the best salad in my book! I mean there’s nothing not to love.



  • 4 Persian cucumbers or 1 seedless, chopped
  • 6 campari tomatoes*, chopped or quartered
  • 1 green bell pepper, seeded and chopped
  • 1 avocado, chopped
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 8 oz. feta chunk, preferably in brine, divided (see note)


  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 lemon, juiced
  • 2 garlic cloves, minced or pressed
  • 1 tsp. dried oregano
  • 1/3 cup crumbled feta (see note)
  • kosher salt and black pepper, to taste


  1. In a large salad bowl, combine all salad ingredients.
  2. For the vinaigrette, in a small bowl whisk together all ingredients. Season with salt and pepper, to taste.
  3. Pour the vinaigrette over the salad and gently toss to combine. Taste for salt and pepper. Serve immediately.


*campari tomatoes are juicy, sweet, and are larger than a cherry tomato but smaller than a plum tomato
**you’re going to crumble 1/3 cup feta from the 8 oz. chunk to use in the vinaigrette and then dice the rest to use in the salad

Keywords: easy, chopped, authentic, Greek, fresh, healthy