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!

Course Salad

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 372kcal

Author Meggan Hill

Ingredients

For the red wine vinaigrette:

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

US Customary - Metric

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.

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