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This Mediterranean Chopped Salad is fit for a crowd! It’s not only large enough to feed 6-8 people, but its ingredients are essentially larger than life in the flavor they pack! 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. It’s an easy salad that feeds a crowd and has them coming back for seconds.
why you’ll love this Mediterranean chickpea salad
- Easy to make. This salad only requires a few simple chopping steps, and then you’re done!
- Can be made ahead of time. This salad can easily be made a day or two in advance, which makes it perfect for meal prep or entertaining!
- Packs a flavor punch. The combination of fresh herbs, salty feta cheese and olives, and tangy vinaigrette makes this salad irresistible!
- Perfect for a crowd. This salad is large enough to feed a crowd and can easily be doubled or tripled for even more people!
Ingredients TO MAKE Mediterranean chopped salad
The great thing about chopped salads is that you can pretty much chop whatever vegetables you want and throw them all together. Since this is a Mediterranean chopped salad, I’m leaning more towards ingredients typical in Mediterranean recipes.
Salad ingredients
- Romaine lettuce: Chop it finely or use other mixed greens instead.
- Tomatoes: Small juicy kinds are best, so I gravitate towards grape or cherry tomatoes and cut them in half lengthwise.
- Persian cucumbers: These are my favorite cucumbers that I essentially always have in my fridge and use in my recipes. They are small, sweet, and pretty much seedless. They’re also known as the burpless cucumber because they don’t have any stomach upset issues that might be typical of other cucumbers. The skin is so thin that it’s easier to eat and doesn’t require peeling.
- Chickpeas: Canned, rinsed, and drained chickpeas work well here. Chickpeas are a great plant-based protein, so it actually rounds out this salad to make it a complete meal. If you’re not a fan of chickpeas, white beans work well in this salad as well.
- Kalamata olives: They give a briny salty flavor to the salad. You can also add jarred artichokes or pepperoncini for a similar effect.
- Red onions: Chop these up the smallest compared to the other ingredients, so they blend more easily into the salad and don’t give anyone a big surprise in the mouth when they bite into a large one.
- Feta: Because it’s Mediterranean!
Dressing ingredients
You can absolutely just toss this Mediterranean chopped salad with any store-bought dressing. But the dressing I’m using in this recipe is so quick to make, that it’s worth taking a few minutes to prep it and whisk it together.
- Olive oil: Use a good quality extra virgin olive oil for the best flavor.
- Lemon juice: This adds acidity to the dressing. You can also substitute any type of vinegar, like red wine vinegar or balsamic vinegar.
- Dijon mustard: I use mustard to add flavor and to help emulsify the dressing.
- Garlic: A must in any good Mediterranean style dressing! Use garlic powder for a more mellow flavor if you’d like.
- Herbs: Go with what you like or what you have on hand. To enhance the Mediterranean flavors, I am using dried oregano. You can also use fresh or dried dill, thyme, or parsley.
How to make Mediterranean chopped salad
This salad is really simple to make! I like to make my dressing first to give it time to come together while I’m chopping up the vegetables.
whisk the Dressing
- Add all the ingredients to a glass container.
- Whisk together all the ingredients until emulsified.
Assemble the salad
- Assemble the salad in a large bowl by placing the chopped lettuce first.
- Follow with a line of chopped tomatoes in the center.
- Layer the chickpeas and cucumbers next to the tomatoes.
- Continue layering the rest of the veggies until the salad is complete.
Tips for making the best chopped salad
- Cut the veggies uniformly. This will ensure that the salad is evenly mixed and that all the ingredients are easy to eat in one bite.
- Don’t skimp on the herbs. The herbs really make this salad, so don’t be afraid to use a good amount!
- Use a good quality olive oil and dijon mustard. This will make all the difference in the flavor of your dressing.
- Taste as you go. Season the salad with salt and pepper to taste. I also like to add a little bit of lemon juice at the end for extra acidity.
popular substitutions & additions
- Add in some protein. Chicken, shrimp, or steak would all be great additions to this salad.
- Make it vegan. Omit the feta cheese and use a vegan cheese like Violife in its place.
- Use other greens. If you’re not a fan of romaine lettuce, feel free to use other mixed greens, kale or spinach.
- Toss in some extra veggies. I like to add in chopped bell peppers or carrots for extra crunch.
what to serve with Mediterranean salad
how to store a chopped salad
Store any leftover chopped salad in the fridge. I like to store it in a large container with a lid so that I can shake it up before serving. To prolong the shelf life, keep the dressing stored separately.
how long will a chopped salad last in the fridge?
A chopped salad will last in the fridge for about 3 days before the lettuce starts to wilt.
Frequently asked questions
A chopped salad is a salad that has all of its ingredients chopped into small pieces. This makes it easier to eat and also allows the flavors of the ingredients to mix together more evenly.
I usually just use a sharp knife to chop the veggies by hand. But you can also use a food processor fitted with a slicing attachment to quickly and evenly chop my vegetables. You can also use a mandoline slicer or vegetable chopper linked below.
The best way to keep chopped salad from getting soggy is to store the dressing separately and only dress the salad right before serving. You can also add in a little bit of acidity, like lemon juice or vinegar, which will help to keep the veggies from getting soggy.
A chopped salad is a great way to get all of your favorite salad ingredients into one bowl! This Mediterranean chopped salad is packed full of flavor and can easily be customized to fit your taste. The dressing is simple to make and uses common ingredients that you probably already have in your pantry. I like to serve my chopped salad with some grilled chicken for a complete meal. This salad will last in the fridge for about three days, making it perfect for meal prep!
More Mediterranean salads:
- Chickpea Couscous Salad
- Mediterranean Pasta Salad
- Kale Tabbouleh
- Kale & Farro Salad
- Lebanese Fattoush Salad
- Tomato Avocado Cucumber Salad
- Mediterranean Potato Salad
- Strawberry Caprese Salad
- Vegan Chickpea Salad
- Mediterranean Chicken Salad
If you try this feel good Mediterranean Chopped Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Mediterranean Chopped Salad recipe was originally published on February 28, 2019. 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). The post now includes new step-by-step photos for how to make the chopped salad.
Mediterranean Chopped Salad
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
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!