Go Back
Print
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.

Chopped Mediterranean Salad

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.

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

  1. 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.)

  2. 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.