Photo of Chopped Greek salad with creamy yogurt dressing by WW

Chopped Greek salad with creamy yogurt dressing

PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
This crunchy, refreshing salad has the traditional ingredients of a Greek salad but the creamy yogurt dressing makes it deliciously different. An abundance of fresh herbs and grated lemon zest give it a flavorful punch. This side salad pairs well with entrées like grilled chicken, beef, and pork. Turn this recipe into 6 salads to take-on-the-go by assembling the ingredients into mason jars. To keep all the vegetables crisp, spoon about 2½ tablespoons of the dressing into the bottom of each jar and layer with 1½ cups of the salad ingredients. Keep each salad chilled and when ready to eat - just shake.


Plain lowfat yogurt

¾ cup(s), (not Greek)


3 Tbsp

Extra virgin olive oil

2 Tbsp

Lemon zest

1 tsp

Fresh lemon juice

1 Tbsp, (or to taste)

Garlic clove(s)

1 small clove(s), very finely minced


1 Tbsp, fresh, chopped

Dried oregano

1 tsp

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste


1 medium, English variety, diced

Yellow pepper(s)

2 medium, diced

Grape tomatoes

2 cup(s), halved

Crumbled feta cheese

½ cup(s)

Fresh mint leaves

¾ cup(s), leaves, torn

Uncooked red onion(s)

cup(s), chopped


12 medium, Kalamata, pitted, sliced


  1. Whisk together yogurt, water, oil, lemon zest and juice, garlic, dill, oregano, salt and pepper in a small bowl.
  2. Put remaining ingredients in a large bowl; spoon on dressing and toss to coat.
  3. Serving size: 1 1/2 cups