If you’re looking for a burst of freshness, color, and crunch, this Mediterranean Chopped Salad delivers every single time. Packed with crisp veggies, briny olives, creamy feta, and a simple zesty dressing, it’s my go-to recipe when I want something vibrant, healthy, and totally satisfying.
Why You’ll Love This Recipe
- Incredible Crunch: Every bite is packed with perfectly diced veggies, creating the most satisfying texture.
- Bursts of Bold Flavor: Tangy olive oil dressing, briny olives, and salty feta cheese make this salad totally irresistible.
- Ready in Minutes: With just a little chopping and a quick toss, you’ll have a gorgeous dish on the table in 15 minutes or less.
- Customizable & Colorful: This recipe adapts beautifully to whatever you have on hand, making it perfect for quick lunches or vibrant potluck sides.
Ingredients You’ll Need
The magic of Mediterranean Chopped Salad is in its simplicity—just a handful of incredibly fresh ingredients come together for maximum flavor, color, and crunch. Here’s a quick peek at what makes each one so essential and why even the small details matter!
- Persian cucumbers (or English cucumber): These bring a juicy crunch and mild flavor, plus their thin skins mean no peeling needed for extra ease.
- Medium tomatoes: Sweet, juicy, and beautifully vibrant—use ripe tomatoes for the sunniest color and best taste.
- Bell pepper: Just half adds a little sweetness and crispness; any color will work, though red or yellow add a gorgeous pop.
- Red onion: For zesty bite and that signature Mediterranean punch—soak in water to mellow the flavor if you like things milder.
- Kalamata olives: These are the briny heart of the salad, offering deep flavor and a perfect salty contrast.
- Greek feta cheese (or vegan feta): Creamy, tangy, and unmistakably Mediterranean! Go for a block you crumble yourself if possible—it’s so much better than pre-crumbled.
- Extra virgin olive oil: The base of a good Greek dressing, bringing fruity richness and tying every ingredient together.
- Red wine vinegar: Adds brightness and zing, balancing out the olive oil perfectly.
- Dried oregano: A pinch of this classic herb brings the unmistakable Greek salad aroma.
- Salt: Simple but needed—just enough to make those fresh veggies sing.
Variations
One of the best things about a Mediterranean Chopped Salad is how endlessly adaptable it is! Don’t hesitate to play around with ingredients—switching things up not only fits your taste but also helps you use what’s in your fridge.
- Add chickpeas: Toss in a handful of chickpeas for extra protein and to turn your salad into a satisfying meal.
- Swap the cheese: Go dairy-free with vegan feta, or try cubed mozzarella, goat cheese, or leave it out altogether.
- Try other veggies: Chopped radishes, celery, or even shredded carrots add a fun twist and more crunch.
- Herb it up: Fresh mint, parsley, or dill add bright green flavor notes that pair so well with everything else.
How to Make Mediterranean Chopped Salad
Step 1: Chop the Vegetables
Take your time in this step: dice the cucumbers, tomatoes, bell pepper, red onion, and Kalamata olives into tiny, even cubes. The beauty of a chopped salad is in having everything about the same size—this way, every forkful is balanced with flavor and texture. If you’re sensitive to the sharpness of raw onion, soaking them in water for about 10 minutes really mellows them out.
Step 2: Make the Greek Salad Dressing
In a small bowl or ramekin, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and a generous pinch of salt. The dressing should taste a bit tangy and vibrant; those flavors will soften once they mingle with the veggies and cheese.
Step 3: Toss the Salad
Pour the dressing over the chopped veggies in a large bowl. Gently toss until every little cube is glistening. Add the crumbled feta (or vegan cheese, if you’re using it) and toss again—just enough to mix but don’t break up the cheese too much.
Step 4: Serve and Enjoy
Scoop the Mediterranean Chopped Salad into bowls or onto a serving platter. It’s ready to enjoy right away—the flavors are fantastically fresh, and that first crisp, juicy bite is pure magic!
Pro Tips for Making Mediterranean Chopped Salad
- Uniform Chopping Magic: Cutting your veggies into small, similar-sized pieces means each mouthful bursts with balanced flavors and textures—plus, it just looks gorgeous in the bowl!
- Soften That Onion: If you want a milder bite, soak diced red onion in water for a few minutes before adding it to the salad. It makes all the difference.
- Feta Upgrade: Buy feta in a block (not pre-crumbled) for the creamiest, most flavorful results. A gentle crumble over the top keeps it luscious and beautiful.
- Dressing Last Minute: Toss the salad with dressing right before serving to keep everything crisp and vibrant, especially if you’re prepping in advance.
How to Serve Mediterranean Chopped Salad
Garnishes
I love to shower this salad with a few extra crumbles of feta, a sprinkle of fresh herbs (especially parsley or dill!), and a quick drizzle of olive oil just before serving. For a little extra flair, a grind of black pepper or a scatter of toasted pine nuts add both elegance and crunch.
Side Dishes
This Mediterranean Chopped Salad is incredibly versatile! Enjoy it alongside warm pita bread, grilled chicken or fish, lamb skewers, or a simple bowl of lentil soup for a meal that feels like sunshine on your plate. It also shines next to hummus, tzatziki, or falafel for a gorgeous mezze spread.
Creative Ways to Present
For special occasions, try layering the salad in clear glass jars for individual servings—perfect for picnics or buffets. You can pile it high on a bed of greens or even spoon it into endive leaves for a delightful finger food. And don’t forget—it’s always show-stopping in a big, beautiful bowl!
Make Ahead and Storage
Storing Leftovers
Any leftover Mediterranean Chopped Salad keeps beautifully in an airtight container in the fridge for up to 2–3 days. The flavors will meld a bit more over time, but for the crispest texture, it’s best enjoyed within the first day or two.
Freezing
This isn’t a salad that loves the freezer! The fresh veggies and cheese will lose their bite and texture once thawed, so for the best results, keep your Mediterranean Chopped Salad chilled in the fridge and enjoy it fresh.
Reheating
No reheating needed—Mediterranean Chopped Salad is best served chilled or at cool room temperature. Just give it a quick stir and add a splash of olive oil or a little extra feta, if you like, before serving again.
FAQs
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Can I make Mediterranean Chopped Salad ahead of time?
Absolutely! You can chop all the vegetables and make the dressing up to a day in advance. Store them separately, then toss together with the feta and olives just before serving for vibrant, crisp results.
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What other vegetables work well in this salad?
This salad is super flexible—try adding chopped radishes, celery, shredded carrots, or even avocado for a creamy twist. It’s a great way to use up extra veggies in your fridge!
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How can I make this salad vegan or dairy-free?
Swap the feta cheese for your favorite vegan feta or simply leave it out; the olives and dressing will still provide lots of big, bold Mediterranean flavor.
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Do I have to use Kalamata olives?
Kalamata olives bring that classic briny flavor, but you can substitute black or green olives, or skip them if you prefer a milder taste—just adjust to what you love best!
Final Thoughts
If you adore fresh, lively flavors and bold bursts of color, you’re going to fall in love with this Mediterranean Chopped Salad. Bring it to your next picnic, weeknight dinner, or lunch break—it never fails to bring a bit of sunshine to the table. Enjoy every crunchy, zesty, delicious bite!
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Mediterranean Chopped Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Chopped Greek Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish for a Mediterranean-inspired meal. Crunchy cucumbers, juicy tomatoes, tangy olives, and creamy feta cheese are tossed in a zesty Greek dressing for a burst of delicious flavors.
Ingredients
For the Salad:
- 2 Persian cucumbers (or 1 English cucumber)
- 2 medium tomatoes
- 1/2 bell pepper
- 1/4 red onion
- 60 grams Kalamata olives
- 70 grams Greek feta cheese or vegan feta cheese
Greek Salad Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt to taste
Instructions
- Dice the Vegetables: Dice the cucumbers, tomatoes, bell pepper, red onion, and Kalamata olives into small cubes and add them to a large bowl.
- Soak the Onion: If desired, soak the red onion in water for 10 minutes to mellow its flavor.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and salt.
- Toss the Salad: Pour the dressing over the chopped vegetables and gently toss to combine.
- Add Feta Cheese: Crumble the feta cheese over the salad and mix lightly.
- Serve: Enjoy your delicious Chopped Greek Salad!
Notes
- You can customize this salad by adding ingredients like chopped fresh herbs, avocado, or grilled chicken.
- For a vegan version, use plant-based feta cheese or omit the cheese altogether.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
