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Greek Chopped Salad

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Greek Chopped Salad

Greek Chopped Salad

Jessica Braider
This tantalizing salad comes from longtime Scramble member Michele Houghton, who sends it with this advice: “I like to make all of my salads in a pasta bowl that is very wide and shallow. This allows me to layer the salad ingredients without the need to toss, since I never toss my salads with the dressing. I make really large salads like this one and serve them for 2 – 3 days, which saves me tons of time having to make a new salad each day. They stay crisp and fresh if I don’t dress the whole salad.”
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish, Salad, Side Dish
Cuisine Greek, Mediterranean


  • 1 head romaine lettuce chopped into bite-size pieces
  • 1 red onion or red bell pepper diced
  • 1 cucumber peeled, halved, seeded, and chopped
  • 1 cup pitted kalamata olives
  • 15 oz. cannellini beans drained and rinsed
  • 6 1/2 oz. light tuna in water or olive oil drained (optional)
  • 1/2 cup feta cheese cubed
  • 1 tomato diced
  • 2 Tbsp. fresh dill chopped, or 2 tsp. dried
  • 1 - 2 lemon juice only, 1/4 cup
  • 1/4 cup extra virgin olive oil
  • 1 tsp. dried oregano
  • 1/4 tsp. black pepper
  • 1 tsp. minced garlic (about 2 cloves)


  • In a large, wide, and shallow bowl, layer the lettuce, onions or bell peppers, cucumbers, olives, beans, tuna (optional), cheese, tomatoes, and dill.
  • In a large measuring cup or a jar, combine the lemon juice, oil, oregano, black pepper, and garlic. Whisk or shake the dressing until it is emulsified (thickened).
  • When you are ready to serve it, toss the salad with the dressing, or drizzle the dressing over individual servings at the table.


Do Ahead or Delegate: Chop and refrigerate the lettuce, dice the onion or pepper and the tomato, peel, halve, seed, and chop the cucumber, cube the cheese if necessary and refrigerate, chop the tomato, chop the dill if using fresh, juice the lemon, peel the garlic, prepare and refrigerate the salad dressing.
Scramble Flavor Booster: Season the salad with freshly ground black pepper and some coarse salt.
Tip: If you aren’t serving the salad right away, store the cucumbers and tomatoes separately from the rest of the ingredients so the salad doesn’t get soggy. You can vary the amounts of any of these ingredients or use your favorites, such as artichokes hearts, marinated mushrooms, or chicken or salmon instead of the tuna.
Video: Watch Jessica make the salad on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 325, Total Fat: 17g, 21.5%; Saturated Fat: 4g, 16.5%; Cholesterol: 20mg, 6.5%; Sodium: 813mg, 33.5%; Total Carbohydrate: 22g, 6.5%; Dietary Fiber: 6g, 21.5%; Sugar: 4g; Protein: 16g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Gluten-Free, Kosher, Main Dish, Make-Ahead, No-Cook, Nut-Free, Picnic, Salads, Side Dish, Summer
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