Mediterranean Chopped Salad with Tomato, Cucumber, and Feta

This colorful chopped salad pairs crisp leafy greens with juicy tomato, cool cucumber, sharp red onion, and salty feta. A quick lemon-oregano vinaigrette brings everything together without weighing down the vegetables. Serve it as a side for four or add chickpeas to make a more filling light meal.

A colorful Mediterranean platter featuring fresh salads, savory spreads, and traditional dishes.

4 side servings or 2 main-course servings per full batch · About 20 minutes

https://cyrusramsey.com/mediterranean-chopped-salad-with-tomato-cucumber-and-feta/

Ingredients

  • 5 ounces mixed leafy greens, such as romaine and tender lettuce
  • 1 large ripe tomato, about 1 cup diced
  • 1 medium cucumber, about 1 cup diced
  • ¼ small red onion, thinly sliced or finely chopped
  • ½ cup crumbled feta
  • 1 can (15 ounces) chickpeas, drained and rinsed, optional

For the lemon-oregano vinaigrette

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt, plus more to taste
  • ⅛ teaspoon freshly ground black pepper

Method

Recipe by Heather Schiefelbein.

  1. Wash and dry the produce. Rinse the greens, tomato, cucumber, and onion under cold running water. Do not use soap or detergent. Dry the greens well with a clean towel or salad spinner; excess water can dilute the dressing and make the leaves limp.
  2. Make the vinaigrette. In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Whisk or shake until blended. Taste and adjust the lemon or salt to suit your preference.
  3. Chop the vegetables. Cut the tomato and cucumber into bite-size pieces, roughly ½ inch across, so they are easy to pick up with a fork. Tear or cut the greens into similar fork-friendly pieces. Slice the red onion thinly, or chop it more finely for a gentler bite.
  4. Combine the salad. Put the greens, tomato, cucumber, and onion in a large serving bowl. If using chickpeas, add them now. Drizzle on about two-thirds of the vinaigrette and toss gently with clean hands or salad servers. Lift and turn the ingredients rather than pressing down; stop when the leaves are lightly coated and still look crisp and intact.
  5. Finish and serve. Scatter the feta over the top. Add more dressing a little at a time, tossing gently after each addition, until the salad is dressed to your liking. Taste and add a pinch more salt or pepper if needed. Serve promptly.

Serving, useful notes and storage

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

Keep the crunch: Dry greens thoroughly and cut the vegetables into pieces of a fairly even, fork-friendly size. Add the dressing just before serving, and toss lightly so the leaves do not bruise. If the onion tastes too sharp, soak the sliced pieces in cold water for about 10 minutes, then drain and pat dry before adding them.

Easy variations: Chickpeas make the salad heartier and add a soft, creamy contrast to the crisp vegetables. For a different cheese, use an equal amount of crumbled goat cheese. If you do not have fresh lemon, use an additional teaspoon of red wine vinegar and taste the dressing before adding it to the bowl.

Serving ideas: Offer the salad alongside grilled chicken or fish, warm pita, or a bowl of soup. With chickpeas included, it can stand on its own as a light lunch. Keep extra dressing on the table so everyone can add more to taste.