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Chopped Greek Salad in bowl.

Mediterranean Chopped Salad

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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 10 minutes
  • Yield: 4 salads 1x


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



Red Wine Vinaigrette:

  • 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


  1. In a large salad bowl, whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, minced garlic, oregano, salt and pepper.
  2. Right over the top of the dressing, add in the lettuce, olives, onion, cucumber, bell pepper, tomatoes, and half the feta cheese. Toss to combine all the ingredients, making sure to really get the dressing mixed in entirely.
  3. Add the remaining half of feta cheese over the top.
  4. Serve immediately and enjoy!


  • This salad is all about chopping the ingredients finely. Make sure to spend the time to make everything bite sized.
  • Dry the lettuce well after washing, or run through the salad spinner, to avoid excess water in the salad.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: salad
  • Method: chopped
  • Cuisine: Mediterranean