Mediterranean Chopped Salad

4.60 from 10 votes

This fresh and crisp Mediterranean Chopped Salad is loaded with juicy tomatoes, crunchy cucumbers, crisp romaine, chickpeas, olives and feta cheese, all tossed in a delicious homemade red wine vinaigrette. This easy chopped salad is perfect for meal prep, a healthy lunch or a fresh side dish for any meal.

Prep Time20

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean

Keyword: chopped salad recipe, healthy Mediterranean salad, Mediterranean Chopped Salad, Mediterranean salad

Servings: Servings

Ingredients

6 cups romaine lettuce chopped
3 mini cucumbers (or 1 English cucumber) chopped
1 pint grape tomatoes halved
1 (15 oz) can chickpeas drained and rinsed
1/2 cup Kalamata olives pitted and chopped
1/2 cup red onion chopped
1/4 cup fresh parsley finely chopped
1/4 cup feta cheese crumbled

For the Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
2 tsp honey
1 clove garlic minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper

Instructions

Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Notes

Prepping and Storage:

To Prep: Chop all the veggies and store in a separate container from the romaine lettuce to prevent the lettuce from wilting. You can also make the salad dressing ahead of time and store it in a separate container until ready to use.
To Store: This salad can be stored in a sealed, airtight container for about 2 days in the fridge before the lettuce starts to get soggy.
Make-Ahead Tip: For the freshest results, layer all ingredients except the lettuce and dressing in separate containers and assemble just before serving.

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