Mediterranean Chopped Salad Recipe

While I eat Greek food year round, summer is when I enjoy it the most. Tomatoes and cucumbers are at their peak, so I make my Greek tzatziki recipe and Greek orzo salad on repeat.

This Mediterranean Chopped Salad is one of my favorite summer salad recipes. It’s everything I love about my horiatiki salad and more as it includes cool, crisp romaine lettuce and chickpeas to make it even more satisfying.

It’s tossed in my zesty Greek salad dressing to take it completely over the top.

This salad is what summer is all about. 🙂

Why you’ll love this recipe:

• This Mediterranean chopped salad recipe is fresh, vibrant and bursting with flavor.
• It’s light yet satisfying, making it a nutritious summer meal option.
• It’s easily customizable with your favorite veggies or protein.

Recipe ingredients

• Romaine lettuce. I love using pre-washed romaine leaves as it’s a huge time saver.
• Veggies. Tomato, cucumber and red onion are classic Greek salad ingredients, but feel free to sub them with your favorite veggies.
• Feta cheese. For the freshest, creamiest feta cheese, purchase a block or one that is packed in water. Crumbled feta can be on the dry side.
• Chickpeas. The chickpeas make this salad nice and hearty, and also adds some protein. They can be omitted or substituted with white beans if you don’t have any on hand.
• Olives. Kalamata olives are classic in Mediterranean cuisine, but you can sub them with your favorite variety.
• Greek dressing. My homemade Greek salad dressing will make this Greek salad next level.  It’s easy to make and may be made in advance. Sub it with my homemade Italian dressing, lemon vinaigrette or your favorite store bought brand.

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

How to make this Mediterranean salad recipe

This Mediterranean salad recipe couldn’t be easier to make. It requires just a bit of chopping, but the prep time is minimal.

Pro tip: Prep your ingredients ahead of time and store them separately until you’re ready to assemble the salad. The dressing may also be made up to a few days in advance.

See the recipe card below for full instructions.

1. Prepare the Greek salad dressing.
2. Chop the romaine lettuce.
3. Prep the rest of your ingredients.
4. Place all of your salad ingredients in a large bowl, then toss with enough dressing to coat.

Serving suggestions

This Mediterranean garbanzo salad is extremely versatile as outlined below:

• It’s satisfying enough to enjoy on its own for a light lunch or dinner.
• Serve topped with Greek chicken souvlaki or blackened shrimp.
• It’s great served with a side of grilled burgers or lemon dijon baked salmon.

Recipe notes

• Pro tip: Prep your ingredients ahead of time and store them separately until you’re ready to assemble the salad. The dressing may also be made up to a few days in advance.
• For best results, toss the Greek salad right before serving to prevent the lettuce from wilting. 
• Customize this salad with a few pantry staples such as roasted red peppers, artichoke hearts and more. The Greek dressing may be swapped with homemade Italian dressing or lemon vinaigrette.
• Meal prep option: place the salad ingredients in containers or layer them in jars. Store the dressing separately and toss the salad with the dressing just before serving.

More salad recipes you’ll love

• Broccoli slaw salad
• Butter lettuce salad
• Fig arugula salad
• Raspberry salad
• Spinach apple salad
• Spring mix salad
• Strawberry feta salad
• Three bean salad