Name: Chopped Mediterranean Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 pint grape tomatoes, halved or quartered; 1 (15-ounce) chickpeas, drained and rinsed; ½ large English cucumber, diced (about 1 cup); ½ medium red onion, diced (about ½ cup); ¼ cup sliced Kalamata olives; ¼ cup chopped parsley; 1 cup crumbled feta cheese, about 4 ounces; 2 large cooked chicken breasts, chopped, see note; ¼ cup olive oil; 2 tablespoons red wine vinegar, more to taste; 1 teaspoon Dijon mustard; 1 clove garlic, minced or put through the garlic press; ½ teaspoon dried oregano; ½ teaspoon dried basil; salt, to taste; black pepper, to taste (to taste)

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This chopped salad is a simple mix of chickpeas, tomatoes, feta cheese, grilled chicken, red onions, Kalamata olives, and fresh parsley. Finished with a simple dressing, it’s a bright salad that’s perfect for hot summer days.

Chopped salad with tomatoes, cucumbers, olives, parsley, chicken, feta, chickpeas, and red onions on a plate with a fork, spoon and two slices of bread.

This is one of my favorite summer salads. When it’s too hot out, which is happening more and more lately, I find myself making this. It’s light, easy-to-make and so flavorful. I skip adding lettuce on purpose. It’s a nice change from the usual leafy green salads.

The thing I love is that every ingredient adds a nice pop of flavor and texture. It’s all about summer-ripe tomatoes, crisp cucumber, chickpeas, and Kalamata olives. I chop everything roughly the same size. Then toss in crumbled feta, diced red onion, and a handful of fresh parsley.

If I’m serving this as a side dish, that’s where I stop. If I’m making it as a main course, I air fry a chicken breast, chop it up and, boom, dinner is done.

Now—for the dressing. I usually shake on a few splashes of my favorite bottled Italian dressing. If you feel like making something from scratch, I included my easy red wine vinaigrette with the recipe. It’s a simple mix of red wine vinegar, olive oil, garlic and oregano.

And about that lettuce. While I skip it, you can absolutely add some. Crunchy romaine or peppery arugula would be my picks. Serve this with pita or crusty bread and summer supper is done.

Chopped Mediterranean Salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 people

Ingredients

For the Salad

1 pint grape tomatoes, halved or quartered
1 (15-ounce) chickpeas, drained and rinsed
½ large English cucumber, diced (about 1 cup)
½ medium red onion, diced (about ½ cup)
¼ cup sliced Kalamata olives
¼ cup chopped parsley
1 cup crumbled feta cheese, about 4 ounces
2 large cooked chicken breasts, chopped, see note

For the Dressing, see note

¼ cup olive oil
2 tablespoons red wine vinegar, more to taste
1 teaspoon Dijon mustard
1 clove garlic, minced or put through the garlic press
½ teaspoon dried oregano
½ teaspoon dried basil
salt, to taste
black pepper, to taste to taste

Instructions

For the salad: In a large bowl, stir together tomatoes, chickpeas, cucumber, red onion, olives, and parsley. Add feta and chicken. Toss with as much dressing as you like. (Store leftover dressing in the fridge.)
For the dressing: Whisk together vinegar, mustard, garlic, oregano, and basil in a small bowl. Season with salt and pepper to taste. If you like a tart dressing, add a splash of additional vinegar. This dressing can be made in advance and store in the refrigerator for up to one week.

Recipe Notes

Chicken Note: The chicken is optional. I add it when serving this as a main course.

Dressing Note: You can make a homemade dressing or mix together this simple red wine vinaigrette. Spoon on as much dressing as you like. Store any leftovers covered in the refrigerator for up to two weeks.