Mediterranean Chopped Salad (One Bowl Recipe)

Name: Mediterranean Chopped Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1/4 cup olive oil; 3 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon dijon mustard; 1 garlic clove, peeled and minced; 2 teaspoons dried oregano; 1/2 teaspoon sea salt; 1/8 teaspoon black pepper; 2 heads Romaine hearts, rinsed, dried and chopped into fine pieces (or 7 ounce clamshell package); 1/2 of an English cucumber, quartered and sliced fine; 1/2 pint grape tomatoes (whole or halved); 1 cup kalamata olives, finely chopped; 1 cup green bell pepper, diced fine; 1 cup red onion, diced fine; 4 ounces crumbled feta cheese, original

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This Mediterranean Chopped Salad is tossed in a Greek Vinaigrette dressing and is the most refreshing salad. Plus, this easy salad recipe is all about convenience and made all in one bowl, including the homemade dressing. Ready in just 10 minutes!

Chopped Salads are so popular on social media right now and I understand the hype. Something about the ingredients being all chopped fine, really enhances the taste, and makes the salad so much easier to eat.

This recipe is similar to a classic Greek salad, but the ingredients are all chopped up really fine, to the point where you could eat it with a spoon.

This salad is amazing and a must try, especially in the Spring and Summer months. I eat it year round because Greek salads are a personal favorite. Check out this popular TikTok Grinder Salad too.

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Why You'll Love This Recipe:
Ingredients:
Substitutions and Variations:
How to Make a Chopped Mediterranean Salad:
Expert Tips:
Recipe FAQs:
More Summer Recipes You Will Love:
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Why You'll Love This Recipe:

Flavor Packed. Mediterranean ingredients are my absolute favorite and the vinaigrette dressing coats the lettuce perfectly. Then, it's topped with feta cheese for a salty crumbly addition.
One Bowl. Don't worry about multiple dishes with this chopped salad recipe. Just add everything in the serving bowl and toss together for a simple lunch.
Easy to Make. No cooking required, just a bit of chopping.
Quick. You only need 10 minutes, or maybe 15 if you're a slower chopper.
Healthy. This salad is guilt free and full of healthy ingredients.

For more quick and easy lunches, try this Spring Roll Salad, Dill Pickle Egg Salad, and Chipotle Chicken Avocado Melt.

Ingredients:

Romaine Hearts: For a crisp, crunchy, refreshing lettuce. I highly suggest Romaine hearts versus just Romaine lettuce, which features leafy greens at the top. Much like a Caesar Salad, in a Chopped Salad you want really crisp lettuce that comes from the Romaine heart.

Cucumber: A classic Greek ingredient that belongs in this salad. I recommend English cucumber, which has less seeds and less water in the inside.

Onion, Green Pepper and Tomatoes: Offers a nice crunch and flavor. I like red onions for this recipe for the tangy bite. For the tomatoes, I suggest a small variety like Grape tomatoes. They can be sliced or quartered if they are on the larger side.

Kalamata Olives: These olives were first grown in Greece and have a dark brown color with a salty taste and deep flavors. Make sure to check for pits in the olives before placing them in the salad.

Feta Cheese: A soft crumbly cheese, usually made from Sheep or Goat's milk, with a salty flavor. I like to use the original or plain feta cheese.

Red Wine Vinaigrette: A classic Greek salad dressing featuring olive oil, red wine vinegar, fresh lemon juice, dijon, garlic and spices. It's fresh, light, acidic and the best dressing for this recipe.

See the recipe card below for the full list of ingredients and quantities.

Substitutions and Variations:

Want more spice? Chop up pickled Pepperoncini peppers or spicy banana peppers and add them to the mix, or sprinkle in a few dashes of crushed red pepper flakes into the dressing.

Looking for more protein? Dice up this Sautéed Chicken or Blackstone Chicken Breasts over the top. I prefer it cold, and usually I'll cook it a few hours or a full day ahead, then refrigerate before chopping into cubes.

If you're vegetarian or want meatless protein, a can a chickpeas will work too. Make sure to rinse, drain and dry them well before adding to the salad.

If you want to try a different dressing, this Creamy Balsamic dressing would be a good fit. This Caesar Dressing without Anchovies is yummy too.

How to Make a Chopped Mediterranean Salad:

Greek salad dressing in bowl with whisk.

Step 1: In a large salad bowl, whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, minced garlic, oregano, salt and pepper.

Chopped greek salad ingredients in large serving bowl.

Step 2: Right over the top of the dressing, add in the lettuce, olives, onion, cucumber, bell pepper, tomatoes, and half of the feta cheese. Toss to combine all the ingredients, making sure to really get the dressing mixed in entirely.

Step 3: Add the remaining half of feta cheese over the top.

Mediterranean Chopped Salad topped with tomato and feta in bowl.

Step 4: Serve immediately and enjoy!

Expert Tips:

This salad is all about chopping the ingredients finely. Make sure to spend the time to make everything bite sized.
Dry the lettuce well, or place in the salad spinner, after washing to avoid excess water in the salad.

For more easy Mediterranean recipes, try this Mediterranean Yellow Rice, Baked Chicken Kofta, Chicken with Couscous, Greek Chicken Tzatziki Wraps, and Tomato Cucumber Salad.

Recipe FAQs:

What does a Chopped Salad contain?

It just means the ingredients are chopped smaller and added into the salad. There are different varieties of Chopped Salads like Cobb, Italian, Grinder Chopped Salad, and Greek, like this recipe.

What goes with a Greek Chopped Salad?

I love just adding a warm slice of pita bread on the side. For more of a meal, try this Chicken Kofta or serve it beside a Chicken Salad Croissant. It also goes fantastic with a cup of soup, like this Turkey Lentil Soup or Chicken Meatball Soup.

Why is my Greek Salad soggy?

Make sure to dry the lettuce before adding it to the salad and use English cucumbers instead of regular for less water in the mix.

How to Store:

This salad tastes best fresh, but it will keep in the fridge for a few days. Store in a sealed container and eat within 48 hours for the best taste.

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If you tried this Chopped Mediterranean Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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