Mediterranean chopped salad in a large wooden serving bowl.

Mediterranean Chopped Salad Recipe

Bright and colorful, Mediterranean Chopped Salad has the power to convert even the pickiest eater into a salad lover with one forkful. Bursting with fresh Greek salad flavors and loaded with crunch, it’s a total game-changer.
Course Salad
Cuisine Mediterranean
Keyword lettuce, olives, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 454kcal
Author Meggan Hill


For the red wine vinaigrette:

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

For the salad:

  • 1 hothouse cucumber halved lengthwise and chopped (see notes)
  • 1/2 small red onion thinly sliced
  • 4 cups chopped lettuce
  • 2 cups grape tomatoes halved lengthwise
  • 1 (15 ounce) can chickpeas drained and rinsed
  • 1/4 cup pitted Kalamata olives halved lengthwise
  • 4 ounces feta cheese cubed


  • In a large bowl, whisk together olive oil, vinegar, garlic, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). To the dressing, red onion and cucumber and toss to combine. Let marinate for 20 minutes.
  • Add lettuce, tomatoes, and chickpeas and toss to combine. Sprinkle with olives and feta cheese.


If using a regular cucumber, peel, halve lengthwise, and remove seeds before chopping.
Inspired by (but no longer closely resembling) the Mediterranean Chopped Salad in America's Test Kitchen Healthy Family Cookbook.


Calories: 454kcal