Healthy Chopped Greek Salad

There's something super refreshing about salads that are "chopped." They scream warm weather and easy preparation; this chopped Greek salad is no exception. With the addition of oregano, a basic red wine vinaigrette is made Greek, pairing perfectly with fresh mint, feta, roasted red peppers, and olives. Add some protein, like chicken breast or grilled tempeh, (and maybe some cold rosé?) and you've got yourself a complete meal.

Chopped Greek Salad | Gluten-free with a vegan and paleo option. | Loveleaf Co.

Healthy Chopped Greek Salad



  • 1/4 red onion, chopped
  • 1/2 cucumber, peeled and chopped
  • 1/2 cup roasted red peppers, chopped
  • 10 kalamata olives, sliced
  • 1 cup cooked chickpeas
  • 2 oz crumbled feta
  • 1/4 cup mint, chopped
  • 4 cups chopped romaine hearts


  • 2 tablespoons red vinegar
  • 1 small garlic clove, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon maple syrup or honey (optional)
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil


  1. Make the dressing. Whisk the red wine vinegar, garlic clove, dried oregano, maple syrup or honey (if using), and salt and pepper until smooth. While whisking, slowly drizzle in olive oil until emulsified.
  2. Assemble the salad. Toss dressing with all remaining ingredients and serve.


Make it vegan! Omit the feta.
Make it paleo! Swap out the chickpeas for roasted chicken breast and omit the feta.