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Find all your favorite Greek flavors in this fresh and easy Mediterranean Chopped Salad. It's great for lunch or makes a stellar summer side dish!

Mediterranean Chopped Salad

Find all your favorite Greek flavors in this fresh and easy Mediterranean Chopped Salad. It's great for lunch or makes a stellar summer side dish!
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 504 kcal

Ingredients

TO MAKE THE RED WINE VINAIGRETTE:

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

TO MAKE THE SALAD:

  • 4 cups chopped lettuce
  • 2 cups grape tomatoes halved lengthwise
  • 2 Persian cucumbers halved lengthwise and chopped (see notes)
  • 1 (15 ounce) can chickpeas drained and rinsed
  • ¼ cup pitted Kalamata olives halved lengthwise
  • ¼ cup red onion finely chopped
  • 4 ounces feta cheese cubed
US Customary - Metric

Instructions

  1. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, and 1/2 teaspoon salt.
  2. In a large bowl, combine lettuce, tomatoes, cucumbers, chickpeas, olives, red onion, and feta cheese. Drizzle with vinaigrette and toss to combine. Season to taste with salt and pepper.

Recipe Notes

In place of the Persian cucumbers, you may substitute 2 Japanese cucumbers, 1 hot house cucumber, or one regular cucumber. 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.