This post may contain affiliate links. For more information, please see our affiliate policy.
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!
Table of Contents
Recipe ingredients
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
- 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.
- To the bowl with the dressing, add the lettuce, tomatoes, chickpeas, and Kalamata olives. Toss to combine and sprinkle with feta cheese.
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
Fish and Seafood Recipes
Baked Salmon
Fish and Seafood Recipes
Grilled Shrimp Skewers
Sandwich Recipes
Chicken Gyros
Chicken and Turkey Recipes
How to Make Rotisserie Chicken
Join Us
Mediterranean Chopped Salad
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
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Easy and omg so good.
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.
I haven’t tried it, but just looking at the ingredients, I know it si a delightful salad
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.
Excellent recipe…has become a must have for every neighborhood pool party. Â Thanks.
Hi Carl, that’s so great to hear! I love the salad and it’s nice to hear someone else does, too. Happy swimming! 😀
Made this salad awhile ago. It was fabulous and nice.
Thank you
Forgot to input star ratings
Salad sounds delicious. I don’t care for feta cheese, is there another type of cheese I can substitute? Â
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!
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! 🙂
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. 🙂