Best 5 Greek Italian Chopped Salad Recipes

Indulge in a delightful culinary journey with this Greek-Italian Chopped Salad, a vibrant and flavorful dish that seamlessly blends the best of both worlds. Originating from the sun-kissed lands of Greece and Italy, this salad captivates the senses with its symphony of fresh, crisp vegetables, tangy dressings, and aromatic herbs. Discover a medley of recipes within this article, each offering a unique interpretation of this beloved salad. From the classic Greek Chopped Salad, bursting with cucumbers, tomatoes, onions, and feta cheese, dressed in a refreshing vinaigrette, to the hearty Italian Chopped Salad, featuring salami, pepperoni, provolone, and a zesty Italian dressing, there's a recipe to suit every palate. Prepare to embark on a culinary adventure as we explore the vibrant world of Greek-Italian Chopped Salads.

**Recipes Included:**

* Classic Greek Chopped Salad: Experience the timeless flavors of Greece with this iconic salad, featuring crisp cucumbers, juicy tomatoes, sweet onions, and crumbled feta cheese, tossed in a tangy vinaigrette dressing.

* Italian Chopped Salad: Savor the bold flavors of Italy with this hearty salad, packed with salami, pepperoni, provolone cheese, and a zesty Italian dressing. The combination of salty meats, creamy cheese, and fresh vegetables creates a delightful symphony of textures and flavors.

* Greek-Italian Chopped Salad with Chicken: Elevate the classic salad with tender, grilled chicken, adding a lean protein boost to this already nutritious dish. The chicken complements the fresh vegetables and tangy dressing perfectly.

* Greek-Italian Chopped Salad with Quinoa: Incorporate the ancient grain quinoa for a healthy and satisfying twist on the traditional salad. Quinoa adds a nutty flavor and a boost of protein, making this salad a complete meal.

* Greek-Italian Chopped Salad with Avocado: Enhance the salad's richness and creaminess with slices of ripe avocado. The avocado's buttery texture and mild flavor blend seamlessly with the vibrant vegetables and tangy dressing.

* Greek-Italian Chopped Salad with Shrimp: Add a touch of seafood elegance with succulent shrimp, cooked to perfection and tossed into the salad. The shrimp's delicate sweetness pairs beautifully with the tangy dressing and fresh vegetables.

Let's cook with our recipes!

CHOPPED GREEK SALAD

Chopped Greek Salad image

This Greek salad recipe is the best! It features chopped romaine lettuce and colorful garden vegetables, plus irresistible olives, feta cheese, and a simple Greek vinaigrette. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (that's a lot of salad!). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 16

Ingredients

10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
1 pint cherry tomatoes, quartered
1 medium cucumber (about 8 ounces), seeded and chopped
1 yellow or orange bell pepper
1/2 medium red onion, chopped (about 1 cup)
1/2 cup chopped fresh parsley
1/2 cup pitted and halved Kalamata olives
6 ounces feta cheese, sliced into 1/4" cubes (about 1 1/4 cups)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 medium cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon honey or maple syrup
1/2 teaspoon salt, more to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes, for heat (optional)

Steps:

In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the ingredients together and set aside.
To prepare the vinaigrette, combine all of the ingredients in a liquid measuring cup and whisk until blended. Taste, and add more vinegar if you'd like a more tangy dressing, or more honey for a more tame dressing.
If you'll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don't worry, that's normal-just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Nutrition Facts : ServingSize 1 side salad with 1/8th of salad dressing, Calories 246 calories, Sugar 5 g, Sodium 502.6 mg, Fat 21.7 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 3.3 g, Protein 4.5 g, Cholesterol 19 mg

CHOPPED GREEK SALAD

Chopped Greek Salad image

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 cups chopped romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium tomato, chopped
1/3 cup sliced Greek olives
1/3 cup crumbled feta cheese
1/4 cup finely chopped pepperoncini
DRESSING:
2 tablespoons minced fresh basil
2 tablespoons pepperoncini juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

ITALIAN SALAD WITH FETA

Italian Salad with Feta image

Romaine lettuce with chickpeas, salami, olives, and feta tossed in lemon and oregano flavored vinaigrette. It's a great salad to serve alongside a main dish or on its own.

Provided by Katya

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

3 Tbsp. extra-virgin olive oil
2 tsp. white wine vinegar or red wine vinegar
1/4 tsp. dried oregano
1 clove garlic, minced
3 tsp. fresh lemon juice
Kosher salt and fresh ground pepper
6 cups romaine, roughly chopped
1/3 cup canned chickpeas, drained and rinsed
1/3 cup diced red bell pepper
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
1/3 cup Genoa salami, sliced 1/4-inch strips
1/3 cup kalamata olives, pitted

Steps:

In a small bowl, whisk all the ingredients until combined. Season with salt and pepper to taste.
In a large bowl combine the salad ingredients. Drizzle with vinaigrette and toss until combined. Taste for salt and pepper before serving.

Nutrition Facts : Calories 288 calories, Sugar 4.2 g, Sodium 1017.3 mg, Fat 23.7 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 12.8 g, Fiber 3.3 g, Protein 8.3 g, Cholesterol 36.6 mg

GREEK-ITALIAN CHOPPED SALAD

Greek-Italian Chopped Salad image

Provided by Steve Silverman

Categories Salad Bean Olive No-Cook Picnic Lunch Buffet Feta Meat Fennel Lettuce Bon Appétit Vermont Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
6 cups chopped romaine lettuce
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
1/2 cup crumbled feta cheese (about 3 ounces)
2 ounces thinly sliced Italian Genoa salami, cut into strips
1/4 cup sliced pitted Kalamata olives

Steps:

Whisk oil, vinegar, oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
Combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, and sliced olives in large bowl. Pour dressing over; toss to coat. Mound salad on platter and serve.

CHOPPED GREEK SALAD

Chopped Greek Salad image

The best Greek salad doesn't have to come from your favorite restaurant-create one at home with our 10-minute chopped recipe for a refreshing summer meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 10

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 cups coarsely chopped romaine lettuce
1 cup grape tomatoes, halved
1 medium cucumber, peeled, seeded, and diced large
1 small green bell pepper, diced large
1 small red onion, diced medium (optional)
1/2 cup pitted Kalamata olives, roughly chopped
3 ounces feta, diced medium

Steps:

In a large bowl, whisk together lemon juice and oil. Season with salt and pepper. Add lettuce, tomatoes, cucumber, bell pepper, red onion (if using), and olives and toss well to combine. Gently fold in feta.

Nutrition Facts : Calories 241 g, Fat 20 g, Fiber 2 g, Protein 5 g

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your salad will taste. Look for ripe tomatoes, crisp cucumbers, and flavorful olives.
Chop your vegetables evenly: This will help them cook evenly and make your salad more visually appealing.
Don't overdress your salad: A little bit of dressing goes a long way. Too much dressing can weigh down the salad and make it soggy.
Let your salad rest before serving: This will allow the flavors to meld together and develop.
Serve your salad immediately: Salad is best when it's fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Greek Italian chopped salad is a refreshing, healthy, and delicious salad that's perfect for any occasion. With its combination of fresh vegetables, flavorful dressing, and hearty cheese, this salad is sure to please everyone at your table. So next time you're looking for a quick and easy salad to make, give this Greek Italian chopped salad a try.