A Chopped Greek Salad Dip takes its inspiration from the beloved Greek Salad, with fresh tomato, cucumbers, feta cheese, Kalamata olives, garbanzo beans, and red onion. Add a zippy Greek salad dressing and finely chop all of those ingredients and you can serve it with pita chips for that perfect, fresh, flavorful bite! This dip is perfect for sharing and will be the hit of happy hours, parties, and family gatherings all year round.
Want to switch up your dip repertoire from heavy sour cream or cream cheese based offerings? No hate for the sour cream here, but this chopped Greek salad dip is a nice break from the standard rotation. It's light and refreshing and packed with a colorful blend of vegetables and beans for a craveable mix that will keep your taste buds interested!
We love a big chopped salad around here. Try this Antipasto Chopped Salad or Grilled Chicken Chopped Salad for a meal-worthy salad with plenty of flavor!
Jump to:
Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Lemon - You'll need two small lemons or one large one, enough to get ¼-cup of fresh lemon juice.
- Olive Oil - Use an olive oil that has a great flavor; it will shine in this dip.
- Oregano - Dried oregano leaves are generally a type of Greek oregano. These add an earthy flavor to your Greek dressing.
- Kalamata Olives - These dark purple or black olives are widely available in most supermarkets. Try to find pitted olives to make things easy on yourself.
- Garbanzo Beans - Also known as ceci beans or chickpeas, garbanzo beans add some body to the dip and are common additions to a Greek salad.
- Feta Cheese - Use any kind of feta cheese you can find, but a Greek feta packed in brine is extra rich and delicious.
- Plum Tomatoes - Plum tomatoes have a good texture that allows them to stay firm when diced up and added to the dip. Plum tomatoes may also be labeled as Roma tomatoes.
- Cucumber - Use an English cucumber for this recipe. They have smaller seeds and dice up well. You'll probably only need half of a cucumber to get about 1 cup of diced cucumber. Another good option is Persian cucumbers.
- Red Onion - Use about one fourth of a red onion for this recipe.
Instructions
Juice the lemon to yield ¼ cup of juice. Strain out any seeds, if necessary.
Add the lemon juice, olive oil, salt, pepper, and oregano to a small bowl or jar with a tight fitting lid. Whisk or shake to combine the dressing and set it aside.
Prepare the cucumber by first slicing it into planks, then strips, and finally into small cubes.
Slice off the top of the plum (or Roma) tomatoes. Cut them into quarters and remove the seeds. Slice the quarters into strips and then dice the strips into cubes.
Finely dice up the red onion. Remove any pits from the Kalamata olives if needed and then give those a rough chop.
Rinse and strain the garbanzo beans and then give them a rough chop.
Add the cucumbers, tomatoes, feta, olives, garbanzo beans, and red onions to a large bowl.
Add the Greek salad dressing and then mix the dip thoroughly so that all of the components are evenly distributed.
Transfer the dip to a serving bowl and garnish with parsley, oregano, dill, or any other fresh herbs.
Serving Suggestions
Serve this dip right after preparation or after it has chilled in the refrigerator. We love it with pita chips, but it's also great with wedges of grilled pita bread. Make it part of a larger Mediterranean spread with hummus, muhammara, or whipped feta cheese, olives, dolma, and extra flatbread or crackers.
Storage
This dip can be made one day in advance and will hold up well for serving. Store any leftovers for up to two days in a sealed container in the refrigerator. The dip will start to get a bit watery because the salt draws the moisture out of the cucumbers and tomatoes. You can just leave that liquid (it's full of flavor!) or transfer the dip to a serving bowl with a slotted spoon.
FAQ
The Greek salad that inspires this dip is the horiatiki. This salad is made of tomatoes, cucumbers, red onion, green bell peppers, Kalamata olives, and feta cheese. Chopping these ingredients into small pieces makes a dip where you can get all of these flavors in one bite!
Use chopped Greek salad dip as a topping for lamb burgers, in a pita with hummus and falafel, or as a topping for grilled flank steak.
This liquid is also called aquafaba, and it can be an egg replacement in baked goods, whipped into meringues, added to soups and stews, or used as a binder for granola.
More Garbanzo Bean Recipes
A can or two of garbanzo beans (also known as chickpeas or ceci beans) can be a great way to add filling fiber and protein to a meal. They have a hearty, nutty flavor that is mild enough to work with all sorts of recipes. Check out any of the ones below for some inspiration:
Refreshing Happy Hour Drinks
Prep this chopped Greek salad dip to share with friends for an afternoon gathering with refreshing drinks and cocktails! Here are some great recipes to try:
Try It and Share
I hope you try this Chopped Greek Salad Dip and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
This post was originally titled Greek Salad Dip. The post was updated in August 2026 to change the title, slightly modify the recipe, add extensive preparation details and step-by-step photos, and add additional post structure for easy navigation. The recipe was changed from the original June 2021 version to add clarity in ingredient amounts, increase the olive oil in the Greek dressing, and reduce the amount of red onion.
Recipe
Chopped Greek Salad Dip
Ingredients
Greek Salad Dressing
- 1 lemon
- 6 tablespoon olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon dried oregano
- ⅛ teaspoon black pepper (or to taste)
Chopped Greek Salad Dip
- ½ cucumber (to yield about 1 cup, finely diced)
- 2 plum tomatoes (Roma tomatoes)
- ¼ red onion (to yield about ¼ cup, finely diced)
- 10 Kalamata olives (pitted)
- 1 15 oz. can garbanzo beans (drained and rinsed)
- ½ cup feta cheese (about 2.5 ounces)
- fresh parsley, dill, or oregano (for garnish)
Instructions
Greek Salad Dressing
- Juice the lemon to yield ¼ cup of fresh juice. Strain any seeds from the juice.
- Add the olive oil, lemon juice, salt, pepper, and oregano to a small bowl or a jar with a tight-fitting lid. Whisk or shake the Greek dressing to combine the ingredients. Set this aside.
Chopped Greek Salad Dip
- Slice the cucumber into thin planks, about ⅛-inch thick. Cut those planks into strips and then those strips into a fine dice.
- Cut the top off of the tomatoes, quarter them and remove the seeds. Slice the tomato into strips and then those strips into cubes.
- Finely dice the red onion and chop the olives.
- Roughly chop the garbanzo beans so that they are broken into pieces.
- Add the olives, feta, tomatoes, cucumber, chickpeas, and red onion to a large bowl.
- Toss the ingredients together with the Greek dressing. Transfer the dip to a serving dish, garnish with fresh herbs, and serve.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
We love this on warm summer afternoons with a glass of crisp white wine.