Mediterranean Chopped Salad
Updated Mar 25, 2026
Simple Mediterranean chopped salad with romaine, chickpeas, tomatoes, cucumbers, red onion, olives, and feta.
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Mediterranean Chopped Salad is so easy and good!
I’m always more into chopped salads than regular ones because you actually get a little of everything in each bite instead of chasing lettuce around a bowl. I make my Mediterranean Chopped Salad with simple vegetables like tomatoes, cucumbers, and onions mixed with chickpeas, feta cheese, and olives and toss it all in an herby, lemony vinaigrette!
All you have to do is chop all the ingredients, make the dressing, and then mix everything together right before you serve it. This is an easy Mediterranean Chopped Salad that feeds a crowd and has them coming back for seconds.
Happy Cooking!
– Yumna
Mediterranean Chopped Salad Ingredients
Salad Ingredients
- Romaine lettuce: Chop it small so the salad is easier to eat, and you get a little of everything in each bite. Romaine is the best choice here because it stays crisp after dressing. If needed, you can use iceberg for a crunchier version. Read my tips on how to cut romaine.
- Tomatoes and cucumbers: Quarter the grape tomatoes and chop the Persian cucumbers small, so they match the chopped style of the salad. Persian cucumbers work best because they have less water, but English cucumbers work too.
- Chickpeas, red onion, olives, and feta: Drain and rinse the chickpeas well. Finely chop red onion so it does not take over the salad, and rinse it under cold water first if you want it milder. Use pitted Kalamata olives to save time. Crumble the feta small so it mixes through better. If you do not like feta, you can leave it out.
- Dressing: Fresh lemon juice is best here. Press or grate the garlic so it blends into the dressing better than chopped garlic would. Whisk the dressing well before pouring it on, and dress the salad right before serving so the romaine stays crisp.
How to Make Mediterranean Chopped Salad
Mediterranean Chopped Salad Recipe
Easy Mediterranean chopped salad with romaine, chickpeas, tomatoes, cucumbers, feta, olives, and a simple lemon dressing.
Video
Ingredients
- 2 heads romaine lettuce chopped, about 6 cups
- 1 pint grape tomatoes quartered
- 1 cup Persian cucumbers chopped
- 15 ounce can chickpeas drained and rinsed
- ¼ cup red onions finely chopped
- ¼ cup pitted Kalamata olives sliced
- ¼ cup crumbled feta cheese
- 1 tablespoon parsley chopped
For the dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove pressed
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging lines of the remaining ingredients on top of the chopped lettuce.
- To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
- When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.
Notes
My Top Tip: You can make the dressing up to 1 week in advance and double or triple the recipe to have it on hand for other salads or even as a marinade.
Storage: It’s best to store salad that has not been dressed. Store any leftovers in an airtight container. Undressed, the salad will last about 3-4 days in the fridge.
Nutrition
Calories: 226kcal, Carbohydrates: 22g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 6mg, Sodium: 493mg, Potassium: 865mg, Fiber: 9g, Sugar: 5g, Vitamin A: 18970IU, Vitamin C: 24mg, Calcium: 146mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Switch up the dressing. I love using my Greek Dressing here for more tang, or my Tahini Dressing for something creamy.
- Make it a jar salad. This is a great way to pack lunch on the go. Start by adding about 2 tablespoons of dressing to a wide-mouth mason jar. Then layer in the ingredients, starting with something hearty like the feta or chickpeas that won’t get soggy as they sit. Then add the remaining veggies, ending with the lettuce. When ready to enjoy, just shake it all up and serve.
Serving Ideas
- I love serving this as a side to some of my favorite Mediterranean main dishes like Baked Lamb Chops, Beef Shish Kabobs, or even my simple Mediterranean Beef and Rice.
Comments
Made this salad to take to a friend’s house for dinner. It was delicous! Presentationn was great. Will definitely make this again!
Love that you made it to share! So glad it was a hit!
I say this with complete and total seriousness… This salad recipe has changed my life. I used to think I hate salad, I now know that that is not true. This dressing is good on EVERYTHING! Thank you so much!
Aww, that makes me so happy to hear!! Thank you so much!
Excellent!
Thank you! So happy you liked it!!
It was delicious. I’m glad I only used 2 tablespoons of lemon though. The lemon was a little strong even with that reduced amount. My sister-in-law and stepmom had two helpings though – so they thought it was great. Thanks for sharing.
Thanks for your feedback on the amount of lemon, Lesley. So happy the salad was a hit!
This Mediterranean salad is very good. I tried one time, my family liked it very much. Thank you to Yumna.
Aww, so happy you and your family liked it! Thank you!!
I will be making this soon thanks.
Woohoo!! Come back and let me know how it was!
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