Mediterranean Salad
Print Recipe
5 from 2 votes

Mediterranean Chopped Salad

A fresh and healthy salad for all your summer gatherings!
Prep Time30 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Vegetarian
Servings: 6
Calories: 223kcal


  • ½ English cucumber quartered lengthwise and cut into ½ inch pieces
  • 1 pint grape tomatoes quartered
  • 1 tsp salt
  • 3 TB red wine vinegar
  • 1 garlic clove minced
  • 3 TB olive oil
  • 1 15oz can chickpeas (garbanzo beans, rinsed and drained
  • ½ cup pitted Kalamata olives chopped
  • ½ cup chopped red onion
  • ½ cup chopped fresh parsley
  • 1 romaine lettuce heart about 6 ounces, cut into ½ inch pieces
  • 4 ounces feta cheese crumbled (1 cup)


  • Toss the chopped cucumber and tomatoes with 1 teaspoon of salt and let drain in a colander for at least 15 minutes.
  • In a large bowl, whisk together the garlic and vinegar. Whisking constantly, drizzle the oil in slowly. Add the cucumber-tomato mixture, plus the chickpeas, olives, onion and parsley and toss to coat. Let sit to marinate for at least 5 minutes or up to 20 minutes.
  • Add lettuce and feta and gently toss to combine. Season with salt and pepper to taste.


Calories: 223kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 992mg | Potassium: 403mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1645IU | Vitamin C: 19.5mg | Calcium: 147mg | Iron: 1.8mg