Chopped Mediterranean Salad with Lemon Herb Vinaigrette
I love this Mediterranean Chopped Salad because you can make a giant bowl and eat on it for days!
Or in our case you can make it two days in a row because it’s that good!!
We’re definitely on a salad kick right now and I’m loving it.
And my body is pretty stoked too!
The keys to a great chopped salad are 1) fresh ingredients, 2) a variety of colors and textures, and 3) a dressing that compliments but doesn’t overpower.
Make it your own with your favorite Mediterranean ingredients – you could easily add or sub Kalamata olives, roasted red peppers, artichoke hearts, hearts of palm, capers….
The perfect dressing for this Mediterranean Chopped Salad is our Lemon Herb Vinaigrette.
I chose fresh oregano and parsley as our herbs and added a teaspoon of dried oregano as well. The fresh lemon juice and red wine vinegar add a gentle one-two punch.
Our Mediterranean Chopped Salad was a hit at my sister’s birthday celebration dinner.
We paired it with gorgeous grilled ribeye steaks and au gratin potatoes. We brought the Steakhouse dinner in-house and it couldn’t have been better.
I mentioned making this salad two days in a row.
Truth.
We devoured it the first night, so I made Mediterranean Chopped Salad again and served it with grilled chicken and shrimp for a light dinner. So delicious!
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All my best,
xo Libby
Mediterranean Chopped Salad
Ingredients
For the Mediterranean Chopped Salad
- 4 cups iceburg lettuce chopped
- 2 hearts of romaine chopped
- 1 cup castelvetrano or kalamata olives sliced
- 1 16 ounce can chickpeas rinsed and drained
- 1 small red onion fine diced
- 2 persian cucumbers diced
- 1 pint cherry tomatoes halved
- 8 ounces feta cheese diced or crumbled
- 1 cup roasted beets diced
For the Lemon Herb Vinaigrette
- 8 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon red wine vinegar
- 1 cup fresh oregano and parsley leaves stems discarded
- 1 teaspoon dried oregano
- 1 clove garlic
Instructions
For the Mediterranean Chopped Salad
- Place chopped lettuce in the base of a large salad bowl. Top with remaining ingredients. Drizzle with Lemon Herb Dressing and toss.
For the Lemon Herb Vinaigrette
- Combine all ingredients in a glass jar with lid and shake vigorously. Store in refrigerator for up to two weeks.
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