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top-down view of a Mediterranean chopped salad in a ceramic bowl, neatly arranged before mixing. A jar of vinaigrette and parsley leaves sit on a white kitchen counter.

Easy Mediterranean chopped salad

A Traditional, Mediterranean chopped salad with crisp veggies, protein-rich chickpeas, feta cheese, and a fresh, herb-infused vinaigrette.
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Prep Time 10 minutes
Chill Time 5 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 English cucumber Diced into ½-inch pieces
  • 2 tomatoes Ripe tomatoes Quartered or halved cherry tomatoes
  • 2 peppers Bell peppers red, yellow Chopped into small squares
  • ¼ Red onion Finely diced
  • 1 can Chickpeas Drained and rinsed
  • ½ cup olives (Kalamata olives) Pitted and halved
  • ½ cup Feta cheese Crumbled or cubed
  • 2 tablespoon Fresh parsley mint, dill Chopped
  • 2 tablespoon vinegar Red wine vinegar
  • 2 tablespoon honey
  • 3 tablespoon Extra virgin olive oil
  • 1 Fresh lemon Juiced
  • 1 teaspoon oregano Dried oregano
  • 1 clove Fresh garlic Minced

Equipment

  • 1 Mixing bowl Large enough to toss ingredients
  • 1 Chef's knife For uniform chopping of veggies
  • 1 Salad spinner For rinsing herbs and greens
  • 1 Glass Jar For shaking and storing dressing

Method
 

  1. Dice the vegetables into bite-sized pieces.
  2. Whisk together olive oil, red wine vinegar, lemon juice, garlic, honey, oregano, salt, and pepper for the dressing.
  3. Combine the diced vegetables, chickpeas, and olives in a large bowl.
  4. Toss the salad with half of the dressing and fold in the fresh herbs.
  5. Add crumbled feta and gently toss with the remaining dressing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.