Chopped Greek Salad for One

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.

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.

🥧 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

Chopped Greek Salad for One

Allison Campbell

No ratings yet

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

Save RecipeSaved! Print Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 1

Course: Salad

Cuisine: Greek

Calories: 408

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

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

• cutting board
• chef's knife
• mixing bowls

Cook Mode Prevent your screen from going dark

Method

 

1. 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
2. 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
3. In a separate medium bowl, combine the salad ingredients and pour the dressing over the salad, tossing gently until everything is lightly coated.
4. 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 leave a review!