Creamy Greek Chopped Vegetable Salad

May 18, 2012

This Creamy Greek Chopped Vegetable Salad is full of summer veggies and mixed with a creamy Greek yogurt dressing. It’s an easy and refreshing chopped salad that’s full of flavor and crunch!

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I’m basically a fan of any kind of salad, but I think chopped salads might be my favorite.  Just chop up a bunch of ingredients and toss them in a bowl with some dressing.  Every bite is crunchy, delicious, and you get a little bit of everything in each forkful.  And this time of year, it’s a great way to start welcoming those seasonal summer veggies into your meals.

I have been making this salad once a week for a few weeks now.  It’s such a refreshing cold salad.  It’s a solid summer side dish that’s even better the next day!  And all you need to do to make it is chop, whisk, and stir!  

This salad starts with a medley of fresh ingredients including tomatoes, peppers, onions, cucumber, and some sliced olives.  Then, it gets tossed in a Greek inspired yogurt-based dressing made with vinegar, olive oil, dill, and garlic powder.  It’s easy to throw together and can be put together ahead of time and chilled in the fridge.

Creamy Greek Chopped Vegetable Salad

If you like mayo-based salads, you’ll probably really enjoy this Greek chopped vegetable salad as well.  It’s just as creamy as those popular mayo-based summer salads, but inspired by Greek flavors like tomato, cucumber, dill, and garlic.

The first thing you need to do is chop up all of your veggies.  Dice the tomato, cucumber, pepper, black olives, and onions in a medium bowl.

Now, you want to make the Greek yogurt based dressing.  If you’re not a fan of Greek yogurt, you could swap in sour cream instead.  Add the yogurt, vinegar, olive oil, dill, and garlic powder to a small bowl and whisk until the dressing combined.

Pour the dressing over the chopped veggies, season with salt and pepper, and stir.  Make sure all the veggies are coated in the dressing.

You could finish this salad with a sprinkle of crumbled feta cheese for some extra creaminess and tangy flavor, if desired.  But I think this salad is pretty delicious on its own.  Serve the salad immediately or keep it chilled in the fridge.

Creamy Greek Chopped Vegetable Salad

Creamy Greek Chopped Vegetable Salad


  • 2 medium tomatoes, diced
  • 1 medium cucumber, seeded and diced
  • 1 green bell pepper, diced
  • Generous 1/3 cup black olives, sliced
  • 1/4 cup onion, diced
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • 5.3 oz. plain Greek-style yogurt
  • 1/2 tsp. dried dill
  • 1/4 tsp. garlic powder
  • Salt and pepper, to taste
  • Optional: crumbled feta cheese


  1. Prepare the veggies and set aside in medium bowl. 
  2. In a small bowl, whisk together the vinegar, oil, Greek yogurt, dill, and garlic powder until combined. 
  3. Add the yogurt mixture to the veggies and combine until veggies are coated. 
  4. Season with salt and pepper and stir one more time.
  5. Gently stir in crumbled feta cheese, if desired. 
  6. Serve immediately or chill in fridge.
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If you’re looking for a fresh salad to serve alongside your favorite summer dishes like grilled chicken or burgers, this salad would make a perfect side!  It’s crunchy, it’s full of Greek inspired flavor, and it’s a nice cold dish to help you cool down after a hot day!

Did you make this Creamy Greek Summer Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!


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