Greek Chopped Salad

Mackenzie Burgess, RDN

This Greek Chopped Salad is ideal for meal prep, lunch, or dinner as it makes several servings and it's super healthy. Plus, you get to choose any base and protein of your choice to add to it!

5 from 2 votes

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Prep Time 15

Servings 4 servings

Calories 310 kcal

Ingredients

Salad Ingredients:

1 large bell pepper of your choice, diced into ¼-inch pieces (makes about 1 heaping cup) – yellow, red, orange, or green bell pepper
1/2 large English cucumber, diced into ¼-inch pieces (makes about 1 heaping cup)
1 medium heirloom tomato, diced into ¼-inch pieces (makes about 1 cup)
1/4 small red onion, diced into ¼-inch pieces (makes about 1/4 cup)
1/2 cup crumbled feta cheese
2 cups base of your choice (Choose either cooked pasta, cooked quinoa, or chopped leafy greens such as romaine lettuce – optional but recommended)
Protein of your choice (Choose either 1 cup cooked and chopped chicken breast, 1 cup drained and rinsed canned chickpeas, ½ cup cooked and flaked salmon or smoked salmon, 5 ounce can tuna, or 1/2 cup shelled pistachios – optional but recommended)

Vinaigrette Ingredients: Makes 1/2 cup

1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 teaspoons garlic
1 teaspoon dried oregano
1 teaspoon honey
Salt and pepper, to taste

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Instructions

Using a knife or a veggie chopper tool, dice the bell pepper, cucumber, tomato, and red onion into uniform ¼-inch pieces.
Add veggies to a large salad bowl then toss with feta cheese. Add base of your choice and protein of your choice and toss to combine.
In a small bowl or mason jar, whisk together all vinaigrette ingredients.
If enjoying the salad right away: Pour half the vinaigrette (1/4 cup) over the salad and toss to evenly coat. Set aside the remaining vinaigrette to serve with the salad.
If enjoying the salad later on: Portion vinaigrette into 4 small containers to serve with the salad.
Feel free to enjoy immediately, or portion the salad into 4 meal prep containers along with the mini dressing containers.
Store leftovers or prepped salads for 3-4 days in the fridge.

Notes

Pasta Note: If you are using 2 cups of cooked pasta, you’ll need to cook about 1 cup of dry pasta to achieve this amount. You can also use up leftover cooked pasta.

Vinaigrette Note: To save time, feel free to grab a Greek vinaigrette from the store! We often enjoy using Primal Kitchen’s Greek Vinaigrette.

Nutrition Note: Nutrition may vary depending on ingredients used. This calculation is for chicken and leafy greens used. For more nutrition information, seek a professional registered dietitian's advice.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 10gProtein: 11gFat: 22gSaturated Fat: 6gCholesterol: 17mgSodium: 535mgPotassium: 379mgFiber: 2gSugar: 6gCalcium: 224mgIron: 1.7mg

Tried this recipe?Tag us @cheerfulchoices and let us know how it was!