Photo of Greek Chopped Salad with Feta and Olives by WW

Greek Chopped Salad with Feta and Olives

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(es)

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