Mediterranean Salad Recipe

4.78 from 50 votes

This Mediterranean Salad Recipe overflows with tangy feta, chopped avocado, and bright and colorful vegetables, including artichoke hearts, bell pepper, cucumber, and sweet tomatoes. Tossed in a light and delicious herb vinaigrette, this salad is perfect on hot summer nights when it's too hot to cook.

Prep Time15

Total Time15

Course: Dinner, Lunch, Salad

Cuisine: American, Mediterranean

Keyword: Chopped Mediterranean Salad, Mediterranean Salad, Mediterranean Salad Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

1 (19 ounce) can chickpeas rinsed and drained
1 (15 ounce) can artichoke hearts roughly chopped 
1 large English cucumbers chopped (peeling optional)
½ small red onion diced
1 red bell pepper seeded and diced 
1 yellow bell pepper seeded and diced
1 orange bell pepper seeded and diced
10 ounces grape tomatoes halved
1 cup Kalamata olives pits removed and halved
4 ounces feta cheese crumbled
1 cup pepperoncini chopped
1 large avocado chopped

For the Vinaigrette

1 tablespoon fresh oregano minced
2 teaspoon fresh rosemary minced
2 tablespoon fresh parsley chopped
2 tablespoon olive oil
½ lemon juiced
2 tablespoon red wine vinegar
2 cloves garlic minced
salt + pepper to taste

Instructions

Prepare the vinaigrette: In a small bowl whisk together all of the ingredients for the vinaigrette until fully combined.
Combine all of the ingredients for the salad (except for the avocado) in a large bowl and gently toss to combine.
Just before serving, add the avocado to the salad and drizzle with the fresh herb vinaigrette. Gently toss to combine.

Notes

For additional protein, serve with sliced chicken breast or grilled shrimp.
Leftovers will keep in an airtight container for 2-3 days when stored in the refrigerator. For best results, keep the vinaigrette separate from any salad that you don't plan on enjoying immediately.
The vinaigrette will keep for up to 1 week when stored in an airtight jar or container in the refrigerator.

Nutrition