Mediterranean Chopped Salad is an updated version of the classic Mediterranean salad. From the fresh crisp vegetables and tangy Feta cheese, to the luscious lemon vinaigrette dressing, this one hits all the flavor notes. Serve as a side dish with a fish or meat entree, or as a stand-alone meal alongside warm whole grain bread with a drizzle of olive oil.
This Mediterranean Chopped Salad was inspired by a similar recipe my daughter posted on Facebook. I did not have all the ingredients for that salad, so I adapted it to what I did have. I think mine just might be better!
Another favorite is my Pickled Beet Salad, a light summer classic, as pretty as it is good! If you don't like pickled beets, roasted or boiled beets work well too.
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Ingredients
Most of the Mediterranean Chopped Salad ingredients can be found year round, making it a good salad option, regardless of the season.
- Chickpeas
- Cucumber
- Olives
- Red bell pepper
- Marinated cherry peppers
- Red onion
- Salami
- Cherry tomatoes
- Cooked asparagus
- Feta cheese
- Olive oil
- Lemon juice
- Crushed red pepper flakes
- Parsley
- Salt
- Pepper
(see recipe card for quantities)
For the full recipe with quantities, see the recipe card at the end of the post.
Ingredient Notes
- Olives - Use whatever type of olive you like. Kalamata are traditional but any black or green olive will do. Use one you like and have on hand.
- Bell Pepper - red bell pepper is preferred for its sweetness and color but whatever you have, red, green, orange or yellow will do.
- Marinated Cherry Peppers - these can usually be found on the pickle aisle near the jarred peppers. If you can't find them, you can usually find a jar of pickled vegetables (Giardiniera) that has whole or diced red cherry peppers in it. Pepperoncini makes a good substitute as well.
- Red onion - is classic but a shallot will work as well. Use less.
- Salami - dried salami is best but any firm salami will do.
- Feta cheese - Feta, by legal definition, is made from sheep's milk or a combination of sheep's milk and goat's milk, with a protected designation of origin for a white cheese soaked in brine, originating in Greece. You can use Halloumi or Mizithra if you can find them. In a pinch, dice up firm mozzarella and use it. Lastly, if you hate Feta, just leave it out.
- Olive oil - Extra Virgin Olive Oil works best.
- Chickpeas - you can eliminate the chickpeas completely but be careful to cut back on the amount of dressing. You could also substitute a grain or pasta like quinoa or couscous.
Variations
- Add cubes of toasted bread and make this a Panzenella Salad!
- Use goat cheese in place of the Feta and add fresh figs for a unique flavor twist.
- Omit the chickpeas and add chopped dried apricots and toasted walnuts for a sweet and nutty spin.
Instructions
Making this Mediterranean Tossed Salad could not be easier. In a large bowl toss together salad ingredients. Whisk together vinegar, olive oil, lemon juice, parsley, and red pepper flakes. Season with salt and pepper.
Dress salad with vinaigrette and serve chilled or room temperature.
Top Tip for making Mediterranean Tossed Salad
Make this salad ahead of time by chopping the vegetables and salami. Make the dressing in the bottom of a big bowl. Add the chopped ingredients on top of the dressing but do not toss. Refrigerate until ready to serve (same day). Toss the vegetables and salami with the dressing from the bottom of the bowl. Pour salad into a serving bowl and sprinkle freshly crumbled cheese over the top. Time saver!
Equipment
- Large bowl
- Sharp knife
- Whisk
Ingredients
For the salad:
- ⅓ cup chickpeas, drained and rinsed 15-oz. can
- ⅓ medium English cucumber chopped
- ⅓ red bell pepper chopped
- ¼ small red onion thinly sliced
- ¼ cup chopped Castelvetrano olives
- 1/21/4 cup crumbled feta cheese
- ¼ cup marinated cherry peppers
- ¼ cup cherry tomatoes halved
- ¾ cup asparagus cooked
- 6 slices dry salami
- Kosher salt
- Freshly ground black pepper
For the lemon parsley vinaigrette:
- ⅛ cup champagne wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
- ¼ tsp. red pepper flakes
- ½ tsp. Kosher salt
- ¼ teaspoon Freshly ground black pepper
Instructions
- In a large bowl toss together salad ingredients. Save the Feta for adding after tossing the salad for the prettiest presentation.
- Whisk together vinegar, olive oil, lemon juice, parsley, and red pepper flakes. Season with salt and pepper.
- Dress salad with vinaigrette and serve chilled or room temperature.
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