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.
Did You Make This Recipe?
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!
Some folks don’t like olives or cucumbers in our family -so- used cooked Orzo and slivered almonds in their place and WOW was this a hit!!!! May have to make this every gathering! I like avocados also but they may get brown 😞
Love the tweaks you made!! They sound so good. Glad your family liked the salad, Debbie! Thanks!!
Fresh and delicious. I made this for “girls’ night,” and it was a hit. I will make it again soon.
I made this to accompany Christmas day dinner. It was a huge hit. This dressing is the best!
Yay!! So glad you loved it, especially the dressing! Thank you, Margaret!!
This is my go to recipe! I love it and finally found a good dressing recipe that I love. Thank you! ❤️
Aww, I’m so glad you love it!! Thank you, Kim!
Yummy!
Thank you, Sarah! So happy you liked it!!
I have made the salad for a surprise birthday party tomorrow. The dressing is made…do I refrigerate it overnight? It seems kind of slim on the dressing compared to my size salad. However, I’m assuming it is lightly tossed to not overwhelm the great mix of veggie.
Yes, you can store it in the refrigerator overnight! The dressing may not seem like a lot but you get a lot of moisture from the tomatoes and cucumbers, as well as creaminess from the feta cheese. I find this salad needs less dressing because of those ingredients but you are welcome to double the dressing recipe and use as needed! It never hurts to have extra homemade dressing on hand, especially at the beginning of the week. Hope you enjoy!!
Thanks, Yumna! The salad turned out great! I did add a little more dressing due to being overly cautious. Next time, I will use just the smaller amount as it absorbs wonderfully without turning your romaine brown the next couple of days! This salad is so versatile! Everyone was picking out some of their favorite veggies from the top, too! Thanks a million!!!
You’re welcome, Janis! So happy to hear everyone enjoyed it!!
Absolutely delicious! Will keep this as my favorite. Visually stunning presentation too!
Thank you so much, Mimi! I’m happy you love the salad!!
Can you tell..roughly what a serving is..as in how many grams, or cups etc?
This is very good. I never bothered with the dressing when I made it and today all of those flavors are even better. No dressing necessary 😌
Hi Candy, great question. It’s hard to determine the exact serving size because it depends on the ratios of veggies you end up with but my best guess is between 1 and 2 cups!
Awe thank you!! I was thinking the same. I tracked a cup as the serving size..but based on the size of my bowl of yumminess that the recipe made..2 prob be closer ❤️
I’m going to make this with shrimp for 10 people, it looks delicious
Yum, that sounds so good! Enjoy!!
Thank you
You’re welcome, Susan!
I can’t wait to make this!!
Yay, I hope you like it!
Delicious! I increased feta and olives and halved, not quartered the tomatoes—grape-size tomatoes are too small. Lemon juice in the dressing is a perfect alternative to the red wine vinegar used in the almost-similar Greek salad.
Love the tweaks you made! Yum!!
I can’t wait to try this salad! My son said he would make it for Mother’s Day. I can’t wait!
Aww, how sweet of him! Happy Mother’s Day, hope you enjoy!!
Best meditteranean chopped salad I’ve ever made. made exactly as listed in recipe.
Love this, thank you!
Made this today for family lunch. Doubled for 7 people and it was just right. Everyone enjoyed. Added red carrots. Served it with hm chicken noodle soup and hm sourdough. Delightful.
Love it, this menu sounds amazing!
I just made this recipe and thought it was pretty good. I didn’t feel there was enough feta in it or olives so I added more and added some more salt I thought it was a lovely flavor but kinda bland so I punched it up a bit more
Love that you made it your own!
I just got done making this recipe for at least the 8th time or more…I don’t use the lettuce, I like it better without….sometimes add red pepper and avocado too…so good…also in place of lemon I use red wine vinegar…
So glad I found this recipe. It is my new favorite. Thank you!
You’re so welcome!
can tell me how much of. a serving for the 226 calories?
Hi Donna, great question. It’s hard to nail down an exact serving size here as a lot of it depends on lettuce, to chickpea and other veggie ratios. I would say around a cup is going to be closest to that mark.
Love the ingredients in this salad. I’m making it again today! But my dressing fell flat. It’s mostly flavorless. I think it might be the Dijon. I used French’s brand.
Any suggestions on how to bring some life back to the dressing? Maybe a different brand? I love your sumac dressing, so I definitely want this one to work.
When you say it was flavorless, do you mean you felt like it lacked flavor before you added it to the salad or it just wasn’t strong enough once added to the salad?
It didn’t have much flavor before adding it to the salad. It was bland.
Just an update: I added some Annie’s Dijon and got it to work! I think it was the original Dijon brand I used.
I added some Annie’s Dijon and got it to work! Now it tastes really good! I think it was the original brand of Dijon that didn’t have enough flavor.
Can I use lemon concentrate? Recipe not clear if it calls for fresh lemon juice or concentrate. Hopefully you’re able to respond quickly. I’m preparing for this Easter, 4/30/25. 🙏🏻🙏🏻
Hi there! Sorry for the confusion. I recommend using freshly squeeze lemon juice to make the dressing for this salad. Hope you enjoy!
It says to use olive oil. Should I use just olive oil from the grocery store or extra virgin olive oil? Does it matter? I wanted to make a few of your salads so I’d love to know! I’m on a health and wellness journey and I’m going to use your salads as a part of a healthy diet. Thank you.
Great question. You can use either. I like extra virgin because it is lighter on flavor, but regular olive oil will work just fine! Wishing you well on your journey and look forward to hearing your thoughts on my recipes.
Delicious.
Thanks so much, Jelena!
Can you meal prep this?
Hi Cheryl, Absolutely! Just keep the dressing on the side until you’re ready to eat! Enjoy!
This is my favorite salad and dressing…I have made again today for about the 10th time!
So glad you like it, Julie!!
Obsessed. A new favourite
Awesome! So happy you liked the salad!
Easy salad
Exactly what I was going for! Thank you!
I prefer to serve this with each ingredient separately presented, the lettuce in a large chilled bowl. That way, everyone can choose the ingredients they like (in case they don’t like some of them). The dressing can also be separate, maybe in a pitcher.
Love that idea!
I Just Love
Yay!!
Wow, wow, wow! This is the most delicious Greek salad I have ever eaten! I was hesitant to try the dressing recipe because of the “strange” addition of veggie broth. But oh, my! It is a fantastic alternative to oil. I’m a happy cook.
Wow, that’s amazing! So glad you enjoyed!
I don’t see broth listed anywhere as an ingredient… was the ingredient list changed or am I just missing it?
The recipe has been slightly modified to make the dressing with olive oil instead of vegetable broth (it was originally an oil-free recipe sponsored by a broth brand).
Is the amount of oil equivalent to the amount of broth from the original recipe? I’m doing weight watchers and the broth would be a lot less points than the oil!
It should work! Although you might want to add a little more broth.
Just made this salad after returning from the supermarket with the ingredients. I showed it to my daughter and she didn’t believe I made it and was looking in the bin to find the container it must of been sold in. Ye of little faith!
No way! That’s amazing hahah!
Veggie broth? I don’t see that ingredient listed in the recipe. Where am I missing that? I made it (with no veggie broth) and it was fantastic! Will definitely make afain 🙂
Very yummy! I forgot the olives but I didn’t really miss them. I did use a premade tzatziki dressing instead. Definitely would make again.
Thank you!! Love the sound of tzatziki with this!
Such a beautiful light salad for the summer! Looks amazing on the table. I actually did end up using olive oil instead of broth for the dressing, but no other substitutes. Definitely making again!
Yes! Thank you so much! I love to hear that!
Just finished making and tasting this beautifully colored salad and everything came out spectacular. Only thing I added extra was pepperoncini’s & black olives to the salad and a little lemon zest to the dressing. It came out excellent and super yummy! Thanks for the recipe I will definitely be making again in the future. Let me know if we can share photos , if so I will upload . Thanks
I love the sound of that! Thank you! If you make a post on my Feelgoodfoodie Facebook page and share the photos there, I’ll be able to see them!
Any thoughts on what to substitute the mustard with??
You can use a little mayo if you’d like or greek yogurt to help hold the dressing together or you can skip it all together.
I made this salad because it looks so beautiful, the color combination made me want to eat it. And it was delicious with the no oil dressing. Perfect! Thank you!
So glad to hear it! Thanks so much!
How many servings does the recipe make?
This is about 6 servings as a side salad. It will differ if you’re having it as a main dish.
Doubled this for a family party. Looked like a caterer made it. Great salad and the dressing has a nice light flavor. Everyone enjoyed it!
Wow that’s so awesome! And you must have great chopping skills to make the presentation look so nice! Thanks so much for sharing 🙂
Can you sub chicken broth?
Yes you can 🙂
Never thought of using broth in my dressing! Delicious 🙂
Thank you!
As soon as I saw your salad, I decided to replicate it. Got a beautiful dish and it was so flavorful!