Fresh, crunchy, creamy, and full of flavor, this Mediterranean Chopped Salad is an easy side dish that pairs beautifully with grilled fish, chicken, rice bowls, or warm pita bread. Inspired by your photo, this version combines crisp lettuce, juicy cherry tomatoes, refreshing cucumber, and red onion in a creamy herb dressing.
Every bite offers a delicious mix of fresh vegetables and tangy, savory dressing. It’s perfect for a quick lunch, a light dinner, or a colorful addition to your Mediterranean-inspired meal.
Recipe overview
Prep time
15 minutes
Cook time
None
Total time
15 minutes
Servings
4 people
Difficulty
Easy
Ingredients
For the salad
- 1 large head romaine lettuce, chopped
- 1 large cucumber, diced
- 1½ cups cherry tomatoes, halved
- ½ small red onion, finely diced
- ¼ cup chopped fresh parsley or dill
- ¼ cup crumbled feta cheese, optional
For the creamy herb dressing
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise, optional for extra creaminess
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely minced
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh dill or parsley
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1–2 teaspoons water, if needed to thin the dressing
Dairy-free option: Use unsweetened, plain dairy-free yogurt and omit the feta, or use a suitable plant-based alternative.
Step-by-step instructions
Step 1: Wash and chop the vegetables
Wash and dry the lettuce, cucumber, cherry tomatoes, and fresh herbs thoroughly. Chop the lettuce into bite-sized pieces, dice the cucumber, halve the tomatoes, and finely chop the red onion. Cutting the vegetables into similar-sized pieces makes the salad easier to eat and helps every forkful include a little of everything.
Step 2: Make the creamy herb dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise if using, olive oil, lemon juice, garlic, oregano, fresh herbs, salt, and black pepper. Add a teaspoon of water at a time until the dressing reaches your preferred consistency. Taste and adjust the lemon, salt, and pepper.
Step 3: Combine the salad ingredients
Place the chopped lettuce, cucumber, cherry tomatoes, and red onion in a large salad bowl. Add the parsley or dill and gently toss to distribute the ingredients evenly.
Step 4: Add the dressing
Pour the creamy herb dressing over the vegetables. Toss gently until everything is lightly coated. Start with about three-quarters of the dressing, then add more as needed so the salad doesn’t become too heavy.
Step 5: Garnish and serve
Sprinkle with fresh herbs and crumbled feta, if desired. Serve immediately while the lettuce is crisp. Add a little extra black pepper and a squeeze of lemon just before serving for a fresh, bright finish.
Tips for the best Mediterranean chopped salad
- Dry the lettuce well: Excess water can dilute the dressing and make the salad soggy.
- Chop evenly: Small, uniform pieces give the salad its classic chopped texture.
- Soften the onion flavor: If the red onion tastes too sharp, soak it in cold water for 5–10 minutes, then drain.
- Dress just before serving: This keeps the lettuce crisp and fresh.
- Adjust the creaminess: Add a little more Greek yogurt for a thicker dressing or lemon juice and water for a lighter consistency.
- Add feta for a salty finish: Feta complements the cucumber, tomato, and herbs beautifully.
What to serve with Mediterranean chopped salad
8
This versatile salad goes well with:
- Grilled salmon or baked white fish
- Lemon-herb chicken
- Grilled shrimp
- Falafel and hummus
- Warm pita bread or toasted sourdough
- Rice bowls or roasted vegetables
For a more filling main dish, add chickpeas, grilled chicken, or cooked quinoa.
Storage and make-ahead tips
- Refrigerator: Store leftover dressed salad in an airtight container and enjoy within 1 day for the best texture.
- Make ahead: Chop the vegetables and prepare the dressing separately up to 2 days in advance. Keep both refrigerated.
- Keep it crisp: Add the dressing only when you’re ready to serve.
- Leftover dressing: Store separately in a sealed container in the refrigerator for up to 3 days, provided the ingredients are fresh.
Frequently asked questions
Can I make Mediterranean chopped salad without creamy dressing?
Yes! Replace the creamy dressing with a simple mixture of olive oil, lemon juice, oregano, salt, and black pepper for a lighter, dairy-free option.
Can I add feta cheese?
Absolutely. Crumbled feta adds a tangy, salty flavor that pairs wonderfully with the fresh vegetables.
Can I make this salad a complete meal?
Yes. Add grilled salmon, chicken, chickpeas, or quinoa for extra protein and a more filling meal.
Is this salad suitable for meal prep?
Yes. Keep the chopped vegetables and dressing in separate airtight containers. Add the dressing just before eating to help maintain freshness and crunch.
Printable recipe card
Mediterranean Chopped Salad
Fresh lettuce, cucumber, cherry tomatoes, red onion, and herbs tossed in a creamy lemon-yogurt dressing.
PREP
15 min
COOK
0 min
SERVES
4
Ingredients
- 1 large head romaine lettuce, chopped
- 1 large cucumber, diced
- 1½ cups cherry tomatoes, halved
- ½ small red onion, finely diced
- ¼ cup chopped parsley or dill
- ¼ cup crumbled feta, optional
Dressing
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise, optional
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1 teaspoon dried oregano
- 1 tablespoon fresh dill or parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1–2 teaspoons water, as needed
Instructions
- Wash and thoroughly dry all vegetables. Chop the lettuce, dice the cucumber, halve the tomatoes, and finely chop the onion.
- Whisk the yogurt, mayonnaise, olive oil, lemon juice, garlic, oregano, herbs, salt, pepper, and water together until smooth.
- Combine the lettuce, cucumber, tomatoes, onion, and fresh herbs in a large bowl.
- Add the dressing and toss gently until coated.
- Top with feta if desired and serve immediately.
