Mediterranean Chopped Salad
Crisp romaine, juicy tomatoes, cucumber, chickpeas, olives, and feta come together in this colorful chopped salad. A lemon-Dijon dressing adds a tangy finish that works equally well for a simple lunch or a shared side dish.
15 min
Total Time
6
Servings
Estimated Nutrition Per Serving
226
Calories
8g
Protein
22g
Carbs
13g
Fat
9g
Fiber
Creator-provided estimates; values vary with ingredients and portions.
Ingredients:
- 2 heads romaine lettuce (chopped, about 6 cups)
- 1 pint grape tomatoes (quartered)
- 1 cup Persian cucumbers (chopped)
- 15 oz can chickpeas (drained and rinsed)
- 1/4 cup red onions (finely chopped)
- 1/4 cup pitted Kalamata olives (sliced)
- 1/4 cup crumbled feta cheese
- 1 tbsp parsley (chopped)
For the Dressing
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 clove garlic (pressed)
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Spread the chopped romaine in a large serving bowl. Arrange the tomatoes, cucumbers, chickpeas, red onion, Kalamata olives, and feta in loose rows over the lettuce.
- Whisk the olive oil, lemon juice, Dijon mustard, pressed garlic, oregano, salt, and black pepper until combined.
- Add the dressing just before serving and finish with chopped parsley. Serve with the rows intact or toss to distribute the ingredients.
Make ahead: Refrigerate the dressing separately and add it at serving time to keep the lettuce crisp. The creator recommends refrigerating undressed salad in an airtight container for 3–4 days.
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