Chopped Mediterranean Salad

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 satisfying from-scratch red wine vinaigrette. This straightforward chopped salad is reliable for meal prep, a lighter lunch or a fresh side dish for any meal.

If you're looking for a fresh, colorful chopped salad recipe that is packed with flavor and comes together in minutes, this Mediterranean Chopped Salad is about to become a staple in your kitchen. Crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, protein-packed chickpeas, briny Kalamata olives, silky feta cheese, and a simple from-scratch vinaigrette create the reliable bala

Whether serving as a light lunch, a lighter side dish, or pairing it with grilled chicken, salmon, or shrimp for a complete meal, this Mediterranean salad is fresh, satisfying, and loaded with wholesome ingredients. The best part? Everything can be prepped ahead of time, making it reliable for meal prep, potlucks, picnics, and busy weeknights.

What goes in

• 6 cups romaine lettuce, chopped
• 3 mini cucumbers (or 1 English cucumber), chopped
• 1 pint grape tomatoes, halved
• 1 (15 ounces) 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
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

How it comes together

1. 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.
2. Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
3. 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.
4. Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Keep in mind

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