Mediterranean Chopped Salad

5 from 2 votes

This Mediterranean Chopped Salad is not only insanely delicious, it's picture perfect for serving company. Start with a bed of chopped greens and add all the Greek flavors, including fresh veggies, olives, chickpeas, and crumbled feta cheese!

Course Salad

Cuisine Mediterranean

Keyword Mediterranean Chopped Salad

Prep Time 30

Total Time 30

Servings large servings

Calories 447kcal

Author Sue Ringsdorf

Ingredients

For the chopped salad:

12-16 cups romaine lettuce - chopped
1/2 cup red onion - thinly sliced
1 1/2 cup cherry tomatoes - halved
1 1/2 cup cucumbers - chopped
15 oz. chickpeas - rinsed and drained
1/2 cup banana peppers - sliced
1 cup olives (any kind) - chopped
1 1/2 cup crumbled feta cheese

For the dressing:

1/2 cup olive oil
1 Tablespoon lemon juice - freshly squeezed
2 Tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons dijon mustard
1/2 teaspoon oregano
kosher salt and freshly ground black pepper - to taste

Instructions

Make the dressing. In a mason jar, combine the olive oil, fresh lemon juice, red wine vinegar, dijon mustard, honey, oregano, salt, and pepper. Shake vigorously to mix.
1/2 cup olive oil, 1 Tablespoon lemon juice, 2 Tablespoons red wine vinegar, 2 teaspoons dijon mustard, 2 teaspoons honey, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper
Chop veggies. Clean and chop the lettuce, tomatoes and cucumbers. Thinly slice the red onion.
Drain canned goods. Drain the liquids off the olives, and banana peppers. Rinse and drain the chickpeas.
Assemble salad. Spread the lettuce out on a large tray. Top with the remaining toppings, including the feta cheese.
12-16 cups romaine lettuce, 1/2 cup red onion, 1 1/2 cup cucumbers, 1 1/2 cup cherry tomatoes, 15 oz. chickpeas, 1/2 cup banana peppers, 1 cup olives (any kind), 1 1/2 cup crumbled feta cheese
Add dressing. If serving a larger group, add the dressing to the large salad. If serving a smaller group (and plan to have leftovers), then add the dressing to individual salads.
Store leftover salad and dressing in the refrigerator for a couple of days. Best to eat it before the salad wilts!

Notes

This will stay fresh for a couple of days. Adding toppings to salads can add wetness to them, causing them to get a bit soggy. Always wait to add dressings if you are meal prepping salads.

Nutrition