Photo of Greek Chopped Salad with Feta and Olives by WW

Greek Chopped Salad with Feta and Olives

SmartPoints® value 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


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), chopped, 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), shredded, 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

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