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Kalyn's Kitchen

Chopped Greek Salad with Peppers

I love the colorful peppers in this Chopped Greek Salad with Peppers but you can use all one color; make this when you don’t have great tomatoes. 

PIN Chopped Greek Salad with Peppers to try it later!

Chopped Greek Salad with Peppers top photo of finished salad on two plates

When I went to Greece I was surprised that what I’d always thought of as Greek Salad didn’t seem to exist there. Instead, every little restaurant had a dish they called country salad or village salad, which had cucumbers, tomatoes, onions, green peppers, Kalamata olives, and feta, and a dressing which always contained oregano. 

Now a few years later, one of my favorite Salt Lake City restaurants calls this combination Greek Salad and when it has lettuce added, they call it American Greek Salad.  That works for me, and I do really like this type of Chopped Greek Salad.

When I made the Chopped Greek Salad with Peppers shown in these photos, I replaced the green pepper with chopped orange, red, and yellow peppers which are loaded with anti-oxidants. I used all the colors because they were on sale, but you could use just one color and it would still be pretty. 

I used a purchased salad dressing with some dried Greek oregano added, but you could combine a little olive oil, lemon juice, oregano and salt and pepper if you wanted to make your own.  There’s no need to measure the ingredients for this type of salad, so you can vary the proportions according to your own taste. But whatever you do, don’t skimp on the Feta Cheese! For me, that’s definitely the ingredient that makes Greek Salad such a wow!


Chopped Greek Salad with Peppers process shots collage

How to Make Chopped Greek Salad with Peppers:

(Scroll down for complete recipe with nutritional information.)

  1. Whisk the dried Greek oregano into 1/2 cup prepared vinaigrette dressing (or make your own homemade vinaigrette if you prefer.) I used Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) which is really low in carbs.
  2. I used about a cup of grape tomatoes cut in half, but I’d like this salad even better with chopped tomatoes fresh from the garden.
  3. I’m starting to get a few garden cucumbers, but for this salad I used mostly small Persian cucumbers from Costco.
  4. I chopped the red, yellow, and orange bell pepper into bite-sized pieces. I’m not a big fan of raw onion in a salad, so I also chopped up some sliced green onions.
  5. I’m crazy about Kalamata olives, but if I was making this for picky eaters I might even use black olives from a can.  (That would make the salad even less authentically Greek, but it would still taste good!)
  6. I cut the Feta cheese into cubes about a half-inch square for this salad, but in Greece they usually served a thin slice of Feta on top of the salad.
  7. Put the tomatoes, cucumbers, bell peppers onions, and olives into a bowl and stir in enough dressing to moisten all the ingredients. (You may not need all the dressing.)
  8. Then gently stir in the feta cubes, season the salad with fresh ground black pepper to taste, and enjoy! 
  9. This salad tastes even better if you let it marinate for a few hours, and I found the leftovers to still be good even when it had been in the fridge a few days.

Chopped Greek Salad with Peppers large thumbnail photo of finished salad on plates

Make it a Meal:

Low-Carb main dishes like Almond and Parmesan Baked Fish or Marinated Flank Steak would be taste great with this salad for a low-carb meal.

More Greek-Inspired Salads You Might Like:

Grilled Zucchini Greek Salad ~ Kalyn’s Kitchen
Israeli Couscous Greek Salad ~ Healthy Green Kitchen
Greek Salad with Marinated Onions and Oregano ~ Kalyn’s Kitchen
Chunky Greek Salad Topped with Sardines ~ Clean and Delicious
Greek Salad Spaghetti Squash Bowl ~ Kalyn’s Kitchen

Chopped Greek Salad with Peppers

Chopped Greek Salad with Peppers

Yield 4 servings
Prep Time 20 minutes
Total Time 20 minutes

I loved all the colorful peppers in this Chopped Greek Salad with Peppers, but you can use all one color if that's what you have.

Ingredients

Salad Ingredients:

  • 1 cup grape tomatoes, cut in half lengthwise (see notes)
  • 1 large European cucumber (see notes)
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 orange bell pepper
  • 1/2 cup pitted Kalamata olives, cut in half
  • 1/4 cup sliced green onion (optional)
  • 1/2 cup diced Feta cheese (or more)

Dressing Ingredients:

  • 1/2 cup Newman’s Own Olive Oil and Vinegar Dressing (see notes)
  • 1 tsp. dried oregano

Instructions

  1. Mix oregano into salad dressing, set aside.
  2. Cut tomatoes in half lengthwise, or dice garden tomatoes.
  3. Peel cucumber in strips, leaving some green stripes lengthwise. (For small garden cucumbers or Persian cucumbers you may not need to peel.) Cut cucumbers in half lengthwise, then in slices.
  4. Remove seeds from peppers and dice peppers in 3/4 inch square pieces.
  5. Slice green onion into 1 inch long pieces.
  6. Drain olives and cut in half lengthwise.
  7. Cut Feta into cubes about 1/2 inch square.
  8. Combine tomatoes, cucumbers, peppers, onions, and olives and toss with desired amount of salad dressing. (You may not need all the dressing.)
  9. Stir feta cubes into salad and season with fresh-ground black pepper.
  10. The salad can be served immediately, but I like it best when the ingredients marinate for an hour or two.
  11. This salad keeps surprisingly well in the refrigerator for a few days.

Notes

You can definitely use diced fresh garden tomatoes if you have some! If you don't have a European Cucumber, just use 2-3 small regular or Persian cucumbers. I love Newman's Own Olive Oil and Vinegar Dressing (affiliate link) but you can use any purchased vinaigrette that's low in sugar.

This recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 281mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This delicious and nutrient-rich Chopped Greek-Style Salad with Red, Yellow, and Orange Bell Peppers is also low-carb, gluten-free, and suitable for any phase of the original South Beach diet.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Chopped Greek Salad with Peppers

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    39 Comments on “Chopped Greek Salad with Peppers”

  1. Kalyn, this is such a beautiful salad. It has outstanding color and texture andI'd be hooked at first bite.Have a wonderful evening. Blessings…Mary

  2. Thanks Dawn, glad you like it.

  3. Greek salads are definitely one of my favorites and I love this chopped version as opposed to the lettuce type! Nice and hearty.

  4. So yummy – I'm addicted to feta cheese, so we have some version of this very often. In a few weeks, I'll be able to get all the veggies right out of the garden too. I had to laugh – as I'm scrolling down through the post, the old photo caught my eye and my brain went "arrrrrgh!" I have a LOT of posts to reshoot myself 🙂

  5. Jacqueline, good to know. I would love to go to Cyprus!

  6. The feta cheese just finishes this off beautifully and look at all the beautiful colours. This is a commonsalad in Cyprus too. Perfect on a sunny day.

  7. Dara, doesn't that seem like such a long time ago that we first had lunch together! That was the starting of a good friendship.

    Miri, thanks; so glad you like it.

  8. Beautiful colors, healthy, perfect combination!

  9. I enjoyed one of these salads with you at that restaurant and it was really good. This is so colorful and makes the perfect light meal for a hot day.

  10. Jeanie, I definitely know about that phase! Hope you enjoy the salad!

  11. Looks like a dream of a summer salad. We're just entering that, "Oh my gosh, what do I do with all the produce coming from the garden" phase. This will be perfect.

  12. This looks sooo good.Definately have to try it.

  13. Alanna, I love the crunch.

    tcl, I will watch your blog to see if you are eating salad next!

    Cher and Michele, thanks. It was delish.

    tdd, I think that would be ideal, but (confession) I was out of lemons.

    Cate, let me know if Nicholas likes it. I will be impressed if you can get him to eat peppers.

    Gourmetish, haven’t had Labne. I’ll look for it. Sounds like something I’d like.

  14. yum! Looks great! I love using fresh lemon juice with a drizzling of olive oil on my greek salads with the oregano and fresh mint. Greek salads are the best since they are so simple and quick. While I think most greek salads don’t have lettuce in it, I love adding some romaine or iceburg for the added crunch. Have you ever had Labne? It’s a Greek/Lebanese yogurt cheese that goes great with pita and a Greek salad.

  15. We will DEFINITELY be making this one. 🙂

  16. I don’t think that I’ve ever known a Greek salad with lettuce in it and I love mine with lemon, olive oil and oregano.

  17. Mmmm, that looks so good! Aren’t salads always tastier when they are pretty too 🙂

  18. MMMM–that looks so good. The colors are beautiful.

  19. Ah Kalyn, this is *just* what I am in the mood for–especially after all those homentashn (The strange thing is–I am sure I have not eaten an entire homentash, but all the tasting, spoon-licking and crumb-disposal has led to a bit of a sugar-daze). This never happened when I was baking full-time, but I guess I was younger and had built up a tolerance.

  20. Yay — a salad that goes “crunch”!