Greek Salad Feta Chickpeas

There is nothing that says summer to me quite like a big Greek Salad brimming with fresh veggies and that savory salty feta. Crisp cucumbers, juicy tomatoes, and vibrant peppers all come together in minutes tossed with tangy homemade dressing. Whether you want a light lunch or the perfect side for grilled meats this salad never disappoints.

It is the salad I crave every time my garden is at its peak. My family goes through bowls of this when tomatoes and cucumbers are in season and not a bite goes to waste. I have even caught my husband sneaking extra feta before we sit down to eat.

Ingredients

• English cucumber: Often sweeter and more tender than regular cucumbers and you do not need to peel them
• Red cherry tomatoes: Pick the vine-ripened ones for the most sweetness and juicy bite
• Red onion: Choose ones that feel heavy firm and very purple for the best flavor and crispness
• Bell peppers: Any color works but yellow and green create a nice color contrast
• Chickpeas: Canned or cooked from dry they pack extra protein and heartiness
• Kalamata olives: Look for plump shiny ones for the best tang and rich taste
• Feta cheese: The star ingredient opt for a block of sheep’s milk feta in brine and crumble it yourself
• Homemade Greek dressing: Use extra virgin olive oil with fresh lemon juice red wine vinegar and dried oregano for zesty authentic flavor
• Fresh parsley: Optional but it adds a pop of herbal brightness

Instructions

Make the Dressing:

Combine olive oil fresh lemon juice red wine vinegar dried oregano salt and pepper in a small jar or container with a tight lid. Shake vigorously until thoroughly blended. Place in refrigerator so flavors can meld while prepping remaining ingredients

Prep the Vegetables:

Wash and dry all produce. Slice the English cucumber in half lengthwise then cut into thick half-moons. Halve or quarter the cherry tomatoes for even bite-sized pieces. Thinly slice the red onion and bell peppers. Roughly chop the parsley if using

Assemble the Salad:

In a large serving bowl add cucumbers tomatoes peppers onion chickpeas olives and parsley. Toss gently to combine so the vegetables do not get bruised

Add Feta and Dress:

Sprinkle the crumbled feta evenly over the top of the salad. Give the dressing one last shake pour generously over everything and toss until well coated. Taste and season with more salt or pepper as needed

Serve:

Let the salad sit for at least five minutes to allow flavors to develop and feta to soften slightly. Serve chilled or at cool room temperature for the freshest flavor

I absolutely love the way creamy briny feta brings everything together. Every family reunion we have someone always asks who brought the Greek salad. The answer is almost always me and honestly it disappears before most other dishes.

Storage Tips

Store any leftover salad in an airtight container in the refrigerator and it will stay fresh for up to three days. I like to store the dressing separately if I know we will have extra. This keeps the veggies crisp and prevents the feta from dissolving into the mixture. If you only dress what you will eat immediately the leftovers will taste better the next day.

Ingredient Substitutions

If you do not have English cucumber Persian cucumbers or any firm crisp variety will work well. For the olives you can substitute green Castelvetrano olives or a mix. Block feta is best but pre-crumbled feta does work for a quick shortcut. To make this vegan simply leave out the feta or swap it for a vegan option

Serving Suggestions

Serve this salad alongside grilled chicken lamb salmon or even veggie kebabs. It is a fantastic base for grain bowls with brown rice couscous or quinoa. I will sometimes pile it onto toasted pita as an open-faced sandwich drizzle with extra dressing and call it lunch. Double the batch for a big crowd and it never lasts long.

Greek Roots and Traditions

Greek Salad or Horiatiki is a staple of Greek cuisine often enjoyed in summer with foods cooked over open flame. Traditionally it does not include lettuce and focuses on the freshest garden produce along with ample olive oil and feta. My version uses chickpeas for extra protein which is not classic but is something I started doing after a memorable trip with friends.

Seasonal Adaptations

Add sweet corn fresh off the cob during peak summer Use large heirloom tomatoes chopped into chunks for deeper flavor In cooler months add roasted red peppers or a handful of thinly sliced radishes for crunch

Success Stories

I have shared this recipe with so many friends and have heard time and again how it is the first thing gone at neighborhood parties. One friend told me her kids now request it over any other salad and her husband who used to skip salads at dinner goes back for seconds when I make this.

Freezer Meal Conversion

Greek salad is not a good candidate for freezing because the fresh vegetables will lose their texture. For advance prep simply chop all the veggies ahead of time and keep them chilled separately. The dressing also holds well in the fridge for a week so you can toss together single servings quickly.

This Greek Salad is summertime in a bowl and every bite delivers flavor and satisfaction. I hope you love it as much as my family does!

Common Questions

→ What type of cucumber works best?

English cucumbers are ideal for their sweet flavor, thin skin, and minimal seeds, making them great for salads.

→ Can extra ingredients be added?

Absolutely! Try capers, avocado, artichoke hearts, roasted red peppers, or even grilled chicken for variation.

→ Is lettuce traditional in Greek salads?

Traditional Greek salads usually skip lettuce, but feel free to add it if you like more greens in your dish.

→ How should leftovers be stored?

Keep salad in an airtight container in the refrigerator and enjoy within three days for freshness.

→ Can this be made ahead of time?

Yes! Prepare the dressing and chopped vegetables separately, then toss everything together just before serving.