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.
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.
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.