Best 10 Chopped Vegetable Salad With Feta And Olives Recipes

Chopped vegetable salad with feta and olives is a refreshing and flavorful dish that is perfect for summer. It's colorful, crunchy, and packed with nutrients. With so many vegetables to choose from, you can customize it to your liking. And the feta and olives add a salty, briny flavor that takes it over the top.

Here are our top 10 tried and tested recipes!

GREEK CHOPPED SALAD WITH FETA & OLIVES

Greek Chopped Salad with Feta & Olives image

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.

Categories Dinner

Time 25m

Yield 8 servings

Number Of Ingredients 20

Ingredients

3 Tbsp Reduced-sodium chicken broth
2 Tbsp Red-wine vinegar
2 tsp Honey
1 tsp Dijon Mustard
0.5 tsp Kosher salt
0.25 tsp Black pepper
2.5 Tbsp Olive oil
2 Tbsp Uncooked shallot(s) minced
1 Tbsp Dill minced (plus extra for garnish)
1 tsp Minced garlic
1 medium English cucumber(s) diced
1 medium Yellow pepper(s) seeded, diced
1 medium Orange bell pepper seeded, diced
2 cup(s) Grape tomatoes halved
1 cup(s) Uncooked celery chopped
1 cup(s) Canned drained chickpeas rinsed and drained
0.5 cup(s), chopped Uncooked red onion(s) or diced
8 cup(s) Romaine lettuce thinly sliced
0.75 cup(s) Crumbled feta cheese
20 large Olive(s) Kalamata, chopped

Steps:

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.
Combine cucumber, peppers, tomatoes, celery, chickpeas and onions in a large bowl; toss well with vinaigrette.
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.
Serving size: 1 salad

Nutrition Facts : Calories 112 kcal

GREEK CHOPPED SALAD WITH FETA AND OLIVES

Greek Chopped Salad with Feta and Olives image

Update your old favorite Greek salad with this colorful, crunchy version.

Categories Dinner,Lunch

Time 25m

Yield 8 servings

Number Of Ingredients 20

Ingredients

3 tbsp(s) Reduced-sodium chicken broth
2 tbsp(s) Red wine vinegar
2 tsp(s) Honey
1 tsp(s) Dijon mustard
0.5 tsp(s) Kosher salt
0.25 pinch Black pepper
2.5 tbsp(s) Extra virgin olive oil
2 tbsp(s) Uncooked shallot(s) minced
1 tbsp(s) Fresh dill minced (plus extra for garnish)
1 tsp(s) Minced garlic
1 medium English cucumber(s) diced
1 medium Yellow pepper(s) seeded, diced
1 medium Orange bell pepper seeded, diced
2 cup(s) Grape tomatoes halved
1 cup(s) Uncooked celery chopped
1 cup(s) Canned drained chickpeas rinsed and drained
0.5 cup(s), sliced Uncooked red onion(s) chopped or diced
0.75 cup(s) Crumbled feta cheese
20 item(s), large Large canned ripe black olive(s) chopped
8 cup(s) Romaine lettuce thinly sliced

Steps:

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.
Combine cucumber, peppers, tomatoes, celery, chickpeas and onions in a large bowl; toss well with vinaigrette.
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.
Serving size: 1 salad

Nutrition Facts : Calories 112 kcal

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES

Chopped Vegetable Salad with Feta and Olives image

Lovely Greek-style salad!

Provided by RecipeGirl.com (via Bon Appetit)

Categories Salad

Time 20m

Number Of Ingredients 8

Ingredients

1 large head Romaine lettuce, (finely chopped)
4 medium Roma tomatoes, (finely chopped)
1 large cucumber, (finely chopped)
½ cup chopped red onion
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 cup (4 ounces) crumbled feta cheese
½ cup chopped kalamata olives

Steps:

In a large bowl, combine the lettuce, tomatoes, cucumber and onion. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat.
Mix in the feta cheese and olives and serve.

Nutrition Facts : ServingSize 1 g, Calories 299 kcal, Carbohydrate 13 g, Protein 9 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 700 mg, Fiber 5 g, Sugar 7 g

CHOPPED SALAD WITH CRUMBLED FETA

Chopped Salad with Crumbled Feta image

Provided by Molly Yeh

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 Roma tomatoes (seeded, if they're really juicy), chopped into 1/2-inch pieces
Kosher salt
1/2 large or 1 small cucumber (I prefer Persian or English cucumbers), chopped into 1/2-inch pieces
1/2 red onion, chopped into 1/2-inch pieces
Black pepper
A light drizzle of extra-virgin olive oil
A good squeeze of lemon
1/2 cup crumbled feta

Steps:

Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt.
Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days.

FETA VEGGIE SALAD

Feta Veggie Salad image

"If you're tired of the same old green salads, try this medley I cam up with after tasting something similar at a restaurant," suggests Kristen Zayon of Anchorage, Alaska. Tip: "It makes a wonderful meal paired with grilled chicken and steamed rice," Kristen says.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

2 cups sliced fresh mushrooms
1 large green pepper, coarsely chopped
1 medium cucumber, seeded and chopped
1 large tomato, seeded and chopped
1 small red onion, coarsely chopped
1 cup (4 ounces) crumbled tomato and basil feta cheese
1 teaspoon minced garlic
2/3 cup Greek vinaigrette

Steps:

In a large salad bowl, combine the first seven ingredients. Drizzle with vinaigrette and toss to coat. Chill until serving.

Nutrition Facts :

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES

Chopped Vegetable Salad with Feta and Olives image

Categories Salad Olive Onion Tomato Appetizer Side No-Cook Picnic Feta Summer Potluck Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

Steps:

Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

GREEK SALAD W/FETA AND OLIVES

Greek Salad W/Feta and Olives image

This recipe is from Canadian Living - I love the fact that the dressing is not swimming in olive oil and still packed with flavour. You can cut the vegetables into any size of your preference, but you should try to make sure that the size is approx the same for all vegetables.

Provided by Deantini

Categories Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 English cucumber
1 green bell pepper
1 large tomatoes
1/2 red onion, chopped
1/2 cup kalamata olive
2 tablespoons olive oil, extra virgin
4 teaspoons red wine vinegar
1 tablespoon fresh oregano, chopped (or use 1 1/2 tsp dried)
1 pinch salt
1 pinch pepper
3 ounces feta cheese, crumbled

Steps:

Quarter cucumber lengthwise; cut into 3/4-inch chunks.
Core, seed and cut green pepper into same-size pieces.
Place in large bowl (if you are making ahead you can cover and refrigerate for up to 4 hours at this step).
Core and cut tomato into same-size chunks. Add to bowl along with onion and olives.
Mix oil, vinegar, oregano, salt and pepper; toss with salad to combine
Top each serving with cheese.

CHOPPED SALAD WITH FETA, OLIVES, AND PITA CROUTONS

Chopped Salad with Feta, Olives, and Pita Croutons image

Categories Salad Cheese Leafy Green Olive Pepper Quick & Easy Feta Bell Pepper Lettuce Gourmet

Yield Serves 2 generously as a side dish

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons olive oil
one 6-inch pita loaf, cut into 1/2-inch pieces
1 small head romaine, washed well, dried, and cut into 1/2-inch pieces (about 4 cups)
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 yellow bell pepper, cut into 1/2-inch pieces
1/2 red onion, cut into 1/2-inch pieces
1/3 cup crumbled feta (about 1 1/2 ounces)
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped ;coarse
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar

Steps:

In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain.
In a large bowl combine romaine, bell peppers, onion, feta, and olives and drizzle with extra-virgin olive oil and vinegar. Add croutons and salt and pepper to taste and toss to combine.

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO

Chopped Salad With Chickpeas, Feta and Avocado image

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Provided by Lidey Heuck

Categories dinner, lunch, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Steps:

Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

VEGETABLE SALAD WITH FETA CHEESE

Vegetable Salad With Feta Cheese image

This is a good sized salad -- if you add some leftover chicken it can also be a wonderful main dish salad. Recipe source: Bon Appetit (December 1986)

Provided by ellie_

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 garlic clove, halved
1 head lettuce, torn into bite sized pieces
3 tomatoes, quartered
1 cucumber, peeled and sliced
1 red onion, chopped
3 celery ribs, diced
1 green pepper, seeded and chopped
6 radishes, sliced
1 carrot, shredded
2 tablespoons parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb feta cheese, crumbled
12 -14 kalamata olives

Steps:

Rub inside of a large wooden salad bowl with cut garlic, discard garlic.
Add next 9 ingredients (lettuce - parsley) to bowl; toss.
In a jar combine next 6 ingredients (olive oil - pepper) and shake well to combine.
Pour dressing over salad and toss.
Add cheese and olives and toss again.

Tips

For a more flavorful salad, use fresh, seasonal vegetables. Try to include a variety of colors and textures for a visually appealing dish.
If you're short on time, use pre-chopped vegetables from the grocery store. Just be sure to rinse them well before using.
Don't be afraid to experiment with different types of feta cheese. A creamy feta will give the salad a milder flavor, while a sharp feta will add a more pungent kick.
If you don't have any black olives on hand, you can use Kalamata olives instead.
For a vegan version of the salad, omit the feta cheese and use a plant-based dressing.

Conclusion

Chopped vegetable salad with feta and olives is a simple but delicious dish that is perfect for a summer meal. It's also a great way to use up leftover vegetables. With its fresh, flavorful ingredients, this salad is sure to please everyone at your table. So next time you're looking for a healthy and easy salad recipe, give this one a try.