Photo of Greek chopped salad with feta and olives by WW

Greek chopped salad with feta and olives

PersonalPoints™ per serving
Total Time
25 min
25 min
0 min
Update your old favorite Greek salad with this colorful, crunchy version. Yellow and orange peppers add both color and crunch to this refreshing salad. Other fresh vegetables, including cucumber, chick peas, scallions, grape tomatoes, black olives, and red onions enhance the flavor of this salad. A simple salad dressing brings out the delicious, natural taste of the fresh vegetables. Serve this delicious Greek Salad with fresh pita bread salads. For a heartier salad, serve chicken or grilled beef or lamb over the salad.


Reduced-sodium chicken broth

3 Tbsp

Red-wine vinegar

2 Tbsp


2 tsp

Dijon Mustard

1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Olive oil

2½ Tbsp

Uncooked shallot(s)

2 Tbsp, minced


1 Tbsp, minced (plus extra for garnish)

Minced garlic

1 tsp

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, or diced

Romaine lettuce

8 cup(s), thinly sliced

Crumbled feta cheese

¾ cup(s)


20 large, Kalamata, chopped


  1. Whisk together broth, vinegar, honey, mustard, garlic, 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