This Mediterranean Chopped Salad has all your favorite Greek flavors on a bed of fresh, leafy greens. You’ll love the easy, delicious vinaigrette too!

Mediterranean chopped salad in a large wooden serving bowl.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Mediterranean Chopped Salad Recipe

Recipe ingredients

Ingredients for Mediterranean chopped salad.

Ingredient notes

  • Cucumbers: If you use thin-skinned cucumbers, peeling and seeding is optional.
  • Red onions: Substitute sweet onions if desired. 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
  • Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
  • Kalamata olives: Substitute black olives or your favorite green olives if desired. I prefer to leave them whole, but you can cut them in half or slice them.

Step-by-step instructions

  1. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Add cucumbers and the sliced red onion, toss to combine, and marinate at least 5 minutes or up to 30 minutes.
Mediterranean chopped salad ingredients in a clear bowl.
  1. To the bowl with the dressing, add the lettuce, tomatoes, chickpeas, and Kalamata olives. Toss to combine and sprinkle with feta cheese.
A bowl of Mediterranean chopped salad.

Recipe tips and variations

  • Yield: This salad makes 4 generous servings.
  • Storage: Once you add the dressing, leftovers won’t keep well.
  • Make ahead: The red wine vinaigrette can be made up to 3 days in advance. Store covered in the refrigerator. The vegetables can be prepped the day before and stored separately in the refrigerator.
  • More mix-ins: Get creative with diced green bell peppers, cubed avocado, whole pepperoncini, or even 8 ounces cooked pasta (drained and cooled).
  • Make the vinaigrette your own: Try adding 1 tablespoon fresh lemon juice, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

Delicious meal ideas

A bowl of Mediterranean chopped salad.

Mediterranean Chopped Salad

This Mediterranean Chopped Salad has all your favorite Greek flavors on a bed of fresh, leafy greens. You'll love the easy, delicious vinaigrette too!
5 from 20 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Course Salad
Cuisine Mediterranean
Calories 372

Ingredients 

For the red wine vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

For the salad:

  • 1 cucumber peeled, halved lengthwise, seeded, and diced (see note 1)
  • 1/2 red onion thinly sliced (1 cup or 4 ounces, see note 2)
  • 1 heart romaine lettuce shredded (4 cups packed or 8 ounces)
  • 1 1/2 cups grape tomatoes halved (10 ounces, see note 3)
  • 1 (15 ounce) can chickpeas drained and rinsed
  • 1/2 cup pitted Kalamata olives (see note 4)
  • 4 ounces feta cheese cubed or crumbled

Instructions 

  • To make the dressing, in a large bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
  • Add the diced cucumber and the sliced red onion and marinate at least 5 minutes or up to 30 minutes.
  • To the bowl with the dressing, add the lettuce, tomatoes, chickpeas, and Kalamata olives. Toss to combine and sprinkle with feta cheese.

Recipe Video

Notes

  1. Cucumbers: If you use thin-skinned cucumbers, peeling and seeding is optional.
  2. Red onions: Substitute sweet onions if desired. 1 cup of onions may sound like a lot, but you temper the harsh raw flavor after a few minutes of marinade time in the vinaigrette.
  3. Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
  4. Kalamata olives: Substitute black olives or your favorite green olives if desired. I prefer to leave them whole, but you can cut them in half or slice them.
  5. Yield: This salad makes 4 generous servings.
  6. Storage: Once you add the dressing, leftovers won’t keep well.
  7. Make ahead: The red wine vinaigrette can be made up to 3 days in advance. Store covered in the refrigerator. The vegetables can be prepped the day before and stored separately in the refrigerator.
  8. More mix-ins: Get creative with diced green bell peppers, cubed avocado, whole pepperoncini, or even 8 ounces cooked pasta (drained and cooled).
  9. Make the vinaigrette your own: Try adding 1 tablespoon fresh lemon juice, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

Nutrition

Calories: 372kcalCarbohydrates: 11gProtein: 6gFat: 35gSaturated Fat: 8gCholesterol: 25mgSodium: 463mgPotassium: 426mgFiber: 3gSugar: 6gVitamin A: 1214IUVitamin C: 16mgCalcium: 188mgIron: 1mg
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Comments

  1. Oh my. This was absolutely the BEST salad. Served with Grilled Souvlaki Chicken and Olive Oil Pasta and the raves went on all night! Bought fresh baked pita bread and served with Olive oil/herb dip.5 stars

  2. I have made this salad many times. Have had several people ask for the recipe when bringing into potlucks. You can make it ahead of time for lunch prep at the beginning of the week – keep the dressing separate so as not to wilt up the lettuce by the end of the week.5 stars

    1. Hi Carl, that’s so great to hear! I love the salad and it’s nice to hear someone else does, too. Happy swimming! :D

  3. Salad sounds delicious. I don’t care for feta cheese, is there another type of cheese I can substitute?  

    1. Hi Julie! Of course you can substitute any cheese at all that you like. I’m obsessed with Colby-Jack, for example, and I think it would taste really good in this salad. Or, a giant pile of mozzarella cheese (because the ingredients aren’t too far off from a good antipasto salad, either). Feta is not for everyone! :) Thanks for stopping by!

  4. This really does look so lovely and fresh in your photos, Meggan. I LOVE Greek salad, as you can well imagine, and am really intrigued by the chickpea addition – I’ve got to try that!

    Nice simple dressing too! :-)5 stars

    1. Helen, I feel like you’d probably be the master of this salad, and I’m just winging it. :) Chickpeas are so good, I’m obsessed! Take care my dear. :)