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Mediterranean Chopped Salad
nibbleboard.com/recipes/mediterranean-salad
Ingredients
Ingredients
- 2 heads romaine lettuce (about 6 cups chopped)
- 1 pint grape tomatoes
- 1 cup Persian cucumbers (about 3 small)
- 1 (15 oz) can chickpeas
- 1/4 cup red onion
- 1/4 cup pitted kalamata olives
- 1/4 cup crumbled feta cheese
Garnish
- 1 tablespoon fresh parsley (optional)
Lemon-Oregano Vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 teaspoons Dijon mustard
- 1 garlic clove
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Whisk together olive oil, lemon juice, Dijon mustard, pressed garlic, oregano, salt, and pepper in a small mason jar or bowl until fully emulsified. Set aside.
- Chop the romaine lettuce into bite-sized pieces and spread across the bottom of a large salad bowl.
- Arrange the quartered grape tomatoes, chopped cucumbers, chickpeas, red onion, sliced olives, and crumbled feta in rows on top of the lettuce.
- Drizzle the vinaigrette evenly over the salad when ready to serve.
- Toss gently to combine. Garnish with chopped parsley and an extra sprinkle of feta if desired. Serve immediately.
Nutrition per Serving
266Calories
9gProtein
26gCarbs
15gFat
Chef Tips
- Make the vinaigrette ahead — it actually gets better after 30 minutes in the fridge as the garlic and oregano bloom into the oil.
- For a heartier meal, add grilled chicken, shrimp, or a handful of cooked quinoa.
- Swap feta for avocado to make this dairy-free without losing the creamy element.
- If you're meal prepping, keep the dressing separate and store chopped veggies and chickpeas together — they hold up well for 3-4 days undressed.
- English or Persian cucumbers work best here because they have thinner skin and fewer seeds than regular cucumbers.
Storage
Store leftover dressed salad in an airtight container in the fridge for up to 1 day. Undressed components keep for 3-4 days.