Name: Chopped Greek Salad for One
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup English cucumber (diced); 1/4 cup red bell pepper (diced); 2 tablespoons red onion (diced); 1/3 cup feta cheese (diced (see notes)); 1/2 cup cherry tomatoes (quartered); 2 tablespoons pitted Kalamata olives (halved); 1/4 cup chickpeas (drained and rinsed); 4 teaspoons olive oil; 2 teaspoons red wine vinegar; 1/4 teaspoon dried oregano; 1/8 teaspoon garlic powder; pinch sea salt; pinch freshly ground black pepper

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Chopped Greek salad is a fresh Mediterranean salad made with crisp veggies, olives, feta cheese, chickpeas, and a simple red wine vinaigrette. It's a quick, no-cook recipe that comes together in 15 minutes and works perfectly as a lunch or light dinner. Unlike traditional Greek salad recipes designed for a crowd, this version is perfectly portioned for one serving.

Chopped Greek salad with cherry tomatoes, cucumbers, chickpeas, red onion, feta cheese, and olives sits on a blue and tan napkin, with a fork resting on the side.

This is the kind of salad that feels like it belongs on a sun-drenched patio somewhere overlooking the sea… but it also works perfectly at your kitchen counter in sweatpants. Balance.

Unlike oversized salad bowls that wilt before you can finish them, though, this single-serve version keeps everything fresh and vibrant. No leftovers required. (If you're looking for larger portion, I also have a classic Greek salad recipe that makes 2-4 servings.)

And here's the best part of all: chopping everything small changes the whole experience. You're not chasing runaway tomatoes across your plate. Every forkful is perfectly balanced. It's a small detail with big payoff. 🙂

🌿 Ingredients

I use feta cheese in chunk form for this salad so that I can cut it into equal pieces, but you could also use feta crumbles. I also recommend using an English cucumber for this Greek chopped salad. It's a tad sweeter than regular cucumbers and you don't need to peel it first.

See recipe card below for exact quantities.

📝 Instructions

A cutting board with piles of chopped cherry tomatoes, red onion, red bell pepper, cucumber, feta cheese, and Kalamata olives, next to a blue kitchen knife. — Dice the salad ingredients into uniformly-sized pieces.

A white bowl containing a small amount of homemade Greek salad dressing, with a fork resting inside, sits on a white marble surface. — Mix the dressing ingredients in a small bowl with a fork or whisk.

A metal bowl containing chopped red bell pepper, cherry tomatoes, cucumber, red onion, feta cheese, kalamata olives, and chickpeas on a white surface. — Mix everything together in a mixing bowl until lightly coated with dressing.

🥧 Serving suggestions

Chopped Greek salad is lovely with some warm pita or flatbread, or a side of homemade hummus. You could also add some grilled chicken, shrimp or salmon to make this salad a complete meal.

And if you need a dessert idea for this lovely Mediterranean salad, my all-time favorite pairing is this whipped Greek yogurt with fresh berries.

🍳 Recipe

A bowl of colorful chopped Greek salad with cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, chickpeas, and feta cheese cubes, served with a fork on a blue-striped napkin.

Chopped Greek Salad for One

Allison Campbell

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This easy chopped Greek salad is packed with fresh Mediterranean flavor. Ready in 15 minutes with simple ingredients and a homemade dressing.

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Prep Time 15

Total Time 15

Servings: 1

Course: Salad

Cuisine: Greek

Calories: 408

Ingredients Equipment Method Nutrition Notes

Ingredients

For the salad:

½ cup English cucumber diced
¼ cup red bell pepper diced
2 tablespoons red onion diced
⅓ cup feta cheese diced (see notes)
½ cup cherry tomatoes quartered
2 tablespoons pitted Kalamata olives halved
¼ cup chickpeas drained and rinsed

For the dressing:

4 teaspoons olive oil
2 teaspoons red wine vinegar
¼ teaspoon dried oregano
⅛ teaspoon garlic powder
pinch sea salt
pinch freshly ground black pepper

Equipment

Method

Wash the vegetables and dice the cucumber, bell pepper, red onion and feta into small, uniform pieces (about ½" cubes). Quarter the cherry tomatoes, halve the olives, and drain and rinse the chickpeas.
½ cup English cucumber, ¼ cup red bell pepper, 2 tablespoons red onion, ⅓ cup feta cheese, ½ cup cherry tomatoes, 2 tablespoons pitted Kalamata olives, ¼ cup chickpeas
In a small bowl, whisk together the oil, vinegar, oregano, garlic powder, salt and pepper until incorporated.
4 teaspoons olive oil, 2 teaspoons red wine vinegar, ¼ teaspoon dried oregano, ⅛ teaspoon garlic powder, pinch sea salt, pinch freshly ground black pepper
In a separate medium bowl, combine the salad ingredients and pour the dressing over the salad, tossing gently until everything is lightly coated.
Serve immediately, and enjoy!

Nutrition

Calories: 408kcalCarbohydrates: 23gProtein: 13gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 45mgSodium: 835mgPotassium: 519mgFiber: 6gSugar: 7gVitamin A: 1879IUVitamin C: 68mgCalcium: 308mgIron: 3mg

Notes

Feta cheese: I like using a chunk of feta for this recipe so that I can cut it into uniformly-sized cubes. You can also use feta crumbles but in that case you'll want to sprinkle them on at the end for best results.

Storage: Best enjoyed immediately. If prepping ahead, keep dressing separate and combine just before eating.

Did you make this recipe?

I'd absolutely love for you to !

A white bowl filled with chopped Greek salad, including cucumbers, tomatoes, red onion, chickpeas, olives, and feta cheese, sits on a blue and tan napkin with a fork beside it. Text above reads “Chopped Greek Salad.”.

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Chopped Greek Salad for One

🌿 Ingredients

📝 Instructions

🥧 Serving suggestions

🍳 Recipe