Photo of Greek Chopped Salad with Feta and Olives by WW

Greek Chopped Salad with Feta and Olives

4 - 5
PersonalPoints™ per serving
Total Time
25 min
25 min
Update your old favorite Greek salad with this colorful, crunchy version.


Reduced-sodium chicken broth

3 tbsp(s)

Red wine vinegar

2 tbsp(s)


2 tsp(s)

Dijon mustard

1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ pinch

Extra virgin olive oil

2½ tbsp(s)

Uncooked shallot(s)

2 tbsp(s), minced

Fresh dill

1 tbsp(s), minced (plus extra for garnish)

Minced garlic

1 tsp(s)

English cucumber(s)

1 medium, diced

Yellow pepper(s)

1 medium, seeded, diced

Orange bell pepper

1 medium, seeded, diced

Grape tomatoes

2 cup(s), halved

Uncooked celery

1 cup(s), chopped

Canned drained chickpeas

1 cup(s), rinsed and drained

Uncooked red onion(s)

½ cup(s), sliced, chopped or diced

Crumbled feta cheese

¾ cup(s)

Large canned ripe black olive(s)

20 item(s), large, chopped

Romaine lettuce

8 cup(s), thinly sliced


  1. Whisk together broth, vinegar, honey, mustard, salt and pepper in a medium bowl. Slowly drizzle in oil, whisking constantly, until mixture is thick and creamy; stir in shallots, dill and garlic.
  2. Combine cucumber, peppers, tomatoes, celery, chickpeas and onions in a large bowl; toss well with vinaigrette.
  3. To serve, spoon 1 heaping c chopped salad over 1 c romaine on each serving plate; garnish each with 1 1/2 Tbsp feta, 1 1/2 Tbsp olives and some dill.
  4. Serving size: 1 salad