Name: Mediterranean Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups romaine lettuce (chopped); 2 cups cherry tomatoes (halved); 1 cup Persian cucumbers (chopped); 2 cups canned chickpeas (drained and rinsed); ¼ cup red onions finely (chopped); ¼ cup pitted Kalamata olives (sliced); ¼ cup crumbled feta cheese; 1 tablespoon parsley (chopped); ¼ cup olive oil; 3 tablespoons lemon juice; 2 teaspoons Dijon mustard; 1 garlic clove (minced); ½ teaspoon oregano; ¼ teaspoon salt; ¼ teaspoon black pepper

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This Mediterranean salad is fresh, flavorful, and full of crunchy vegetables, protein-rich chickpeas, and creamy feta. It’s tossed in a simple lemon vinaigrette that pulls everything together in one colorful, satisfying bite. You can serve it as a light lunch, a hearty side salad, or bulk it up with grilled chicken, shrimp, or even tofu.

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This is one of my go-to salads when I want something easy, tasty, and nourishing. The chickpeas give it plenty of protein, the cucumbers add crunch, and the feta brings the saltiness I love. I usually make this for lunch or as a side dish at dinner, and the leftovers are even better the next day.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Assorted Mediterranean salad ingredients including romaine lettuce, cherry tomatoes, cucumber, chickpeas, feta cheese, kalamata olives, onion, garlic, parsley, lemon, oregano, olive oil, salt, and pepper. — Mediterranean Salad Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Mediterranean Salad

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I love how easy this Mediterranean salad recipe is to toss together. Just a bit of chopping, a quick whisk of dressing, and you’re good to go. Here’s how to pull it all together:

Make the vinaigrette

In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper. I usually use a mini glass mason jar with a leak-proof lid for this so I can just shake the dressing up and store any extras for later.

This homemade dressing is tangy, creamy, and full of Mediterranean flavor.

A person mixes oil and herbs in a wooden bowl with a spoon, preparing a vibrant Mediterranean salad, surrounded by chopped vegetables, lemon, and a bottle of oil on the countertop. — Add olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper in a bowl.

A wooden bowl with a spoon containing vinaigrette, surrounded by lemon wedges, a bottle of oil, chopped vegetables for a Mediterranean salad, onion, and wooden utensils on a light-colored surface. — Whisk until creamy.

Add chickpeas and mix-ins

Drain and rinse the canned chickpeas—this is where a clip-on can colander really comes in handy.

Then toss them into a large salad bowl. I use a nonslip stainless steel mixing bowl set here since the bigger bowl gives you space to toss without things flying out, especially if you’re using a wooden spoon.

Toss along with the chopped cucumber, cherry tomatoes, and red onion. Add the Kalamata olives, crumbled feta cheese, and most of the parsley—save a pinch for later.

Pour and toss

Drizzle the vinaigrette over the salad ingredients and gently toss everything together until evenly coated. Give it a taste and adjust the seasoning if needed.

A bowl of Mediterranean salad featuring chopped cucumber, tomatoes, red onion, feta cheese, parsley, Kalamata olives, and chickpeas sits beside a small jar of dressing and wooden utensils. — Chop the vegetables.

A bowl of Mediterranean salad with chickpeas, chopped cucumber, tomatoes, red onion, feta, and herbs is being mixed with a wooden spoon while dressing is drizzled from a spoon. — Add the vinaigrette dressing.

A bowl of Mediterranean salad with chickpeas, cherry tomatoes, cucumbers, red onions, olives, and feta is stirred with a wooden spoon; a bottle of olive oil sits nearby. — Mix all together thoroughly.

Assemble and serve

Lay a bed of romaine lettuce on your serving platter or in bowls. Spoon the chickpea and veggie mix on top. Garnish with the extra parsley and a light drizzle of dressing for good measure.

If I know I’m making this for a dinner party or a work lunch the next day, I’ll pack it into airtight glass containers with dividers to keep the lettuce from getting soggy. Add the dressing when you’re ready to eat.

Optional but recommended

For even better flavor, cover and refrigerate the salad for about an hour before serving. It gives the dressing time to soak into the chickpeas and veggies.

A large platter of Mediterranean salad with chickpeas, tomatoes, cucumbers, onions, and herbs on a bed of lettuce, surrounded by utensils, dressing, lemon wedges, and a bottle of olive oil. — Let it chill in fridge before serving.

Recipe Notes and Tips

I’ve made this Mediterranean salad more times than I can count, and here are a few little tricks that make a big difference:

Use Persian or English cucumbers: They’re crisp, mild, and have thin skin—no peeling required.
Chop everything into bite-sized pieces: It’s easier to eat and helps the flavors mix well in every forkful.
Add some grains: Toss in cooked quinoa, couscous, or orzo to bulk it up and make it heartier.
Other additions: This salad recipe works well with a variety of veggies you may have hiding in your fridge. Try adding zucchini, carrots, cauliflower, or bell peppers. Toasted pine nuts can also add a delicious crunch.
No chickpeas: White beans or cooked lentils work well if you’re out of chickpeas or want to mix it up.
Fresh herbs: Fresh parsley is great, but fresh mint or dill can add a whole new layer of flavor. Mix and match to find your favorite!
Use what you have: No cherry tomatoes? Roma tomatoes work too. Don’t like feta? Try goat cheese, shaved parmesan, or mozzarella.
Whisk your dressing well: It helps the oil and fresh lemon juice come together into a smooth vinaigrette that coats every bite. An immersion blender is great for this.

A wooden spoon serves vibrant Mediterranean salad with chickpeas, lettuce, tomatoes, cucumber, olives, red onion, and feta cheese onto a plate. — Mediterranean Salad. Photo Credit: Hungry Cooks Kitchen.

How to Store Leftover Mediterranean Salad

It’ll stay fresh for about 2 days—after that, the lettuce starts to wilt. Want to keep it crisp longer? Store the romaine dry and add it just before serving.

What to Serve With Mediterranean Salad

This salad is super versatile, so it works well with all kinds of meals. I like serving it with meats like parmesan chicken, steak, or salmon, but it’s just as good next to falafel, pita and hummus, or a warm bowl of marry me chicken soup.

It also makes a fresh, colorful side dish for pasta nights or BBQ spreads.

A large oval platter of Mediterranean salad with chickpeas, tomatoes, cucumbers, onions, olives, and feta, beside a bowl of dressing, lemon wedges, and wooden salad utensils. — Mediterranean Salad. Photo Credit: Hungry Cooks Kitchen.

More Salad Recipes You Will Love

If you like this Mediterranean salad, here are a few more fresh and flavorful ideas I think you’ll enjoy:

Mediterranean Salad

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Prep Time: 15

Total Time: 15

Course: Salad

Cuisine: Mediterranean

Keyword: Mediterranean salad

Servings:

Calories: 175kcal

Equipment

Ingredients

3 cups romaine lettuce chopped
2 cups cherry tomatoes halved
1 cup Persian cucumbers chopped
2 cups canned chickpeas drained and rinsed
¼ cup red onions finely chopped
¼ cup pitted Kalamata olives sliced
¼ cup crumbled feta cheese
1 tablespoon parsley chopped

For the dressing:

¼ cup olive oil
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 garlic clove minced
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon black pepper

US Customary – Metric

Instructions

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until fully combined.
¼ cup olive oil, 3 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 garlic clove, ½ teaspoon oregano, ¼ teaspoon salt, ¼ teaspoon black pepper
In a large bowl, toss together chickpeas, cucumbers, red onion, cherry tomatoes, olives, feta, and most of the parsley (save a pinch for garnish).
2 cups cherry tomatoes, 1 cup Persian cucumbers, ¼ cup red onions finely, ¼ cup pitted Kalamata olives, ¼ cup crumbled feta cheese, 1 tablespoon parsley, 2 cups canned chickpeas
Drizzle the dressing over the salad and gently toss everything to coat. Adjust seasoning if needed.
Lay a bed of chopped romaine on a serving platter or in bowls. Spoon the chickpea mixture on top. Garnish with remaining parsley and an extra drizzle of dressing if desired.
3 cups romaine lettuce
For enhanced flavor, cover and refrigerate the salad for 1 hour before serving.

Video

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Notes

Use Persian or English cucumbers: They’re crisp, mild, and have thin skin—no peeling required.
Chop everything into bite-sized pieces: It’s easier to eat and helps the flavors mix well in every forkful.
Add some grains: Toss in cooked quinoa, couscous, or orzo to bulk it up and make it heartier.
Other additions: This salad recipe works well with a variety of veggies you may have hiding in your fridge. Try adding zucchini, carrots, cauliflower, or bell peppers. Toasted pine nuts can also add a delicious crunch.
No chickpeas: White beans or cooked lentils work well if you’re out of chickpeas or want to mix it up.
Fresh herbs: Fresh parsley is great, but fresh mint or dill can add a whole new layer of flavor. Mix and match to find your favorite!
Use what you have: No cherry tomatoes? Roma tomatoes work too. Don’t like feta? Try goat cheese, shaved parmesan, or mozzarella.
Whisk your dressing well: It helps the oil and fresh lemon juice come together into a smooth vinaigrette that coats every bite. An immersion blender is great for this.

Storage Instructions

Leftover Mediterranean salad keeps surprisingly well making it perfect for meal prep, especially if you store the lettuce and vinaigrette separately. If everything’s already mixed, just transfer the salad to an airtight container and refrigerate. It’ll stay fresh for about 2 days—after that, the lettuce starts to wilt. Want to keep it crisp longer? Store the romaine dry and add it just before serving.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Mediterranean Salad

Ingredients You’ll Need