Dressings & Marinades,  Gluten Free,  Healthy Choices,  Mediterranean,  Recipes,  Salads & Side Dishes,  Vegetarian

Chopped Mediterranean Salad with Lemon Herb Vinaigrette

I love this Mediterranean Chopped Salad because you can make a giant bowl and eat on it for days!

Or in our case you can make it two days in a row because it’s that good!!

We’re definitely on a salad kick right now and I’m loving it.

And my body is pretty stoked too!

Jump to Recipe

The keys to a great chopped salad are 1) fresh ingredients, 2) a variety of colors and textures, and 3) a dressing that compliments but doesn’t overpower.

Make it your own with your favorite Mediterranean ingredients – you could easily add or sub Kalamata olives, roasted red peppers, artichoke hearts, hearts of palm, capers….

The perfect dressing for this Mediterranean Chopped Salad is our Lemon Herb Vinaigrette.

I chose fresh oregano and parsley as our herbs and added a teaspoon of dried oregano as well. The fresh lemon juice and red wine vinegar add a gentle one-two punch.

Our Mediterranean Chopped Salad was a hit at my sister’s birthday celebration dinner.

We paired it with gorgeous grilled ribeye steaks and au gratin potatoes. We brought the Steakhouse dinner in-house and it couldn’t have been better.

I mentioned making this salad two days in a row.


We devoured it the first night, so I made Mediterranean Chopped Salad again and served it with grilled chicken and shrimp for a light dinner. So delicious!

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All my best,
xo Libby

This colorful Mediterranean Chopped Salad is so good you'll want to eat it everyday!

Mediterranean Chopped Salad

Whether you enjoy this salad as a side to a bigger meal or top it with chicken or shrimp and call it dinner, the flavors will keep them coming back for more!
Prep Time 20 minutes
Course Salad
Cuisine Meiterranean
Servings 6


For the Mediterranean Chopped Salad

  • 4 cups iceburg lettuce chopped
  • 2 hearts of romaine chopped
  • 1 cup castelvetrano or kalamata olives sliced
  • 1 16 ounce can chickpeas rinsed and drained
  • 1 small red onion fine diced
  • 2 persian cucumbers diced
  • 1 pint cherry tomatoes halved
  • 8 ounces feta cheese diced or crumbled
  • 1 cup roasted beets diced

For the Lemon Herb Vinaigrette

  • 8 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 1 cup fresh oregano and parsley leaves stems discarded
  • 1 teaspoon dried oregano
  • 1 clove garlic


For the Mediterranean Chopped Salad

  • Place chopped lettuce in the base of a large salad bowl. Top with remaining ingredients. Drizzle with Lemon Herb Dressing and toss.

For the Lemon Herb Vinaigrette

  • Combine all ingredients in a glass jar with lid and shake vigorously. Store in refrigerator for up to two weeks.

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