I love chopped salads because they always have such good stuff in them! This Mediterranean Chopped Salad is loaded with tasty greens, green beans, cucumbers for crunch, and feta cheese. The dressing is lemony and tangy and perfect on top. Ready in a jiffy, this is a terrific side salad or main event!

A plate of Mediterranean chopped salad on a wooden table.

Mediterranean cuisine, with bright flavors and good-for-you-ingredients, is one of my favorite cuisines. This easy Mediterranean Chopped Salad is right at the top of my list! It’s so easy to swap in all your favorite ingredients, too, so be sure to see my suggestions below!

Mediterranean chopped salad served on a plate with carved flowers.

What You’ll Love About Mediterranean Chopped Salad 

  • It’s bursting with fresh, vibrant flavors including tangy lemon and salty feta.
  • Packed with nutritious ingredients – you’ll get all your daily veg with a serving of this salad!
  • It’s great for a light lunch or a side dish

Ingredients

  • Shallot – Finely chopped.
  • Lemon zest
  • Lemon juice
  • Champagne vinegar
  • Olive oil
  • Salt and pepper
  • Green beans – Blanched and chilled.
  • English cucumber – Cut into half moons.
  • Romaine heart – Chopped.
  • Iceberg lettuce – Chopped.
  • Radicchio – Chopped.
  • Feta cheese

How To Make Mediterranean Chopped Salad That Will Make You Forget the Rest

  1. Mix the shallot, lemon zest, lemon juice, and champagne vinegar in a large bowl and let it sit for 10 minutes. This will take the sharpness out of the shallot but leave behind all the sweet shallot flavor.
  2. Whisk in the olive oil until the dressing is well combined.
  3. Blanch the green beans by cooking them briefly in boiling water until just tender, then plunge them into ice water to stop the cooking process. This keeps them crisp and vibrant.
  4. Combine the green beans, cucumber, romaine, iceberg lettuce, and radicchio in a large salad bowl.
  5. Drizzle the dressing over the salad and toss gently to combine.
  6. Crumble the feta cheese over the top and give the salad one last gentle toss to distribute the cheese evenly.

Step-By-Step Process

Heather’s Tried-And-True Tips

  • You can add your own veggies to this chopped green salad, including radishes, fava beans, olives, bell peppers, and more.
  • To save time, you can blanch the green beans and chop the vegetables ahead of time and store them in the refrigerator.
  • If you prefer a creamier dressing, add a spoonful of Greek yogurt to the vinaigrette.

Make It A Meal

Mediterranean Chopped Salad That Will Make You Forget the Rest is versatile enough to be the star of the show or a fantastic sidekick. Serve it with grilled chicken or shrimp for a protein-packed meal. It’s also great alongside a bowl of soup or a sandwich for a light lunch. For a vegetarian option, add some chickpeas or roasted vegetables.

Mediterranean chopped salad served on a black plate with a table cloth.

Storage

Store any undressed salad leftovers in an airtight container in the refrigerator for up to 3 days. The dressing can be stored separately to keep the salad from becoming soggy. Unfortunately, this salad doesn’t freeze well due to the high water content of the vegetables, so it’s best enjoyed fresh.

A plate of Mediterranean chopped salad on a wooden table.

Mediterranean Chopped Salad

Heather S.
Loaded with crunch, creamy feta, and a lemony dressing, this Mediterranean Chopped Salad is easy and tasty. Perfect as a side or entree salad, you can also share it at potlucks and other gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 8 servings
Calories 144 kcal

Ingredients
  

  • 1 shallot finely chopped
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice
  • 1 tablespoon champagne vinegar
  • ¼ cup olive oil
  • salt and pepper pinch
  • 8 ounces green beans blanched and chilled
  • English cucumber cut into half-moons
  • 1 romaine heart chopped
  • ½ head iceberg lettuce chopped
  • 1 head radicchio chopped
  • 6 ounces feta cheese

Instructions
 

  • Mix the shallot, lemon zest, lemon juice, and champagne vinegar in a large bowl and let it sit for 10 minutes. This will take the sharpness out of the shallot but leave behind all the sweet shallot flavor.
  • Whisk in the olive oil until the dressing is well combined.
  • Blanch the green beans by cooking them briefly in boiling water until just tender, then plunge them into ice water to stop the cooking process. This keeps them crisp and vibrant.
  • Combine the green beans, cucumber, romaine, iceberg lettuce, and radicchio in a large salad bowl.
  • Drizzle the dressing over the salad and toss gently to combine.
  • Crumble the feta cheese over the top and give the salad one last gentle toss to distribute the cheese evenly.

Notes

Heather’s Tried-And-True Tips

  • You can add your own veggies to this chopped green salad, including radishes, fava beans, olives, bell peppers, and more.
  • To save time, you can blanch the green beans chop the vegetables ahead of time, and store them in the refrigerator.
  • If you prefer a creamier dressing, add a spoonful of Greek yogurt to the vinaigrette.

Nutrition

Serving: 1.5cupsCalories: 144kcalCarbohydrates: 7gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 19mgSodium: 257mgPotassium: 281mgFiber: 2gSugar: 2gVitamin A: 1695IUVitamin C: 11mgCalcium: 135mgIron: 1mg
Keyword chopped salad, mediterranean chopped salad
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