Lunch

Mediterranean-Style Chopped Salad with Oregano Vinaigrette

Name: Mediterranean-Style Chopped Salad with Oregano Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups chopped romaine lettuce; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, finely chopped; 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup feta cheese, crumbled; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1 garlic clove, minced; Salt and black pepper to taste

ByChef Maggie January 1, 2026

Gather ‘Round: Let’s Talk Chopped Salad!

You know those meals that just *feel* like sunshine on a plate? That’s what this Mediterranean-Style Chopped Salad with Oregano Vinaigrette does for me. I started making this when my sister came back from Greece and swore she could live on salads and sunsets. No joke, first time I tried to toss it all together, I dropped half a cucumber on the floor. (Don’t even ask about my cats’ sudden love of feta after that.) But honestly, now it’s become my lazy-day lunch or the star attraction at a backyard BBQ when I don’t want to grill anything. Also — I won’t lie — I genuinely enjoy chopping veggies more than I probably should.

And okay, quick story: my nephew once tried to eat just the olives out of this… so now I hide a bonus handful for myself. Priorities.

Why You’ll Love This Salad (No, Really!)

I make this when I’m craving something refreshing (or when I’ve bought too many cucumbers, which happens more often than you’d think). My family goes crazy for this because the veggies stay crunchy — and I can practically toss in whatever random bits I’ve got lying around. If you’re not a fan of raw onions, skip ‘em or swap for something milder. And, honestly? The oregano vinaigrette is the real party trick. I didn’t used to love oregano, but in vinaigrette form — zing! — it just works.

And if you’ve ever struggled with soggy salads (I have, and it drove me bonkers), this one holds up much better, even with the dressing. Not magic, just smart veg choices.

What You’ll Need (but Don’t Sweat the Small Stuff)

1 large English cucumber or, swap in 2-3 Persian cucumbers when I run out (they’re crunchier, anyway)
1 red bell pepper, chopped (yellow or orange if you want traffic-light vibes)
About 250g (a heaping cup) cherry tomatoes, halved (I’ve used Roma in a pinch — just core and chop)
1/2 small red onion, thinly sliced (or try green onions if the red bites back too much for you)
1 handful Kalamata olives, pitted (my grandmother insisted on pitting them herself, but let’s be real: jarred, pre-pitted is fine)
1 handful crumbled feta (look for the block kind, but pre-crumbled works after a late shift)
1/4 cup fresh parsley, chopped (sometimes I go heavy-handed if it needs using up)

For the Oregano Vinaigrette:

1/4 cup extra-virgin olive oil — any you have, but I skip the fancy stuff
2 tablespoons red wine vinegar (I’ve thrown in white wine vinegar once, and it was still tasty)
1 teaspoon dried oregano (fresh works if it’s in the fridge; just double the amount)
1 garlic clove, minced
1/2 teaspoon salt, more to taste
1/4 teaspoon black pepper (I eyeball it, honestly)

How to Actually Make This Salad

Chop everything up: Grab your biggest bowl and toss in the cucumber, bell pepper, tomatoes, onion, and olives. Doesn’t really matter the order, and don’t stress if your chopping isn’t perfect. At this point, I always try a cherry tomato half — chef’s privilege.
Feta and herbs: Sprinkle the feta and parsley over the top (keep a secret pinch of feta to eat as you go — totally part of the process).
Make the vinaigrette: In a jar (or a mug, honestly), combine olive oil, vinegar, oregano, garlic, salt, and pepper. I shake it but you can whisk it if you’re fancy. Sometimes, the oil and vinegar sulk and refuse to blend — just keep shaking.
Pour and toss: Drizzle the vinaigrette over the salad, then toss everything together until it’s all glistening. This is where it might look a bit chaotic — messy is normal, promise.
Taste & adjust: Try a forkful. Add more salt or vinegar if you want it punchier. Sometimes I squeeze a bit of lemon in, just for kicks.

Notes from Slightly Chaotic Experience

Once I made this with super-ripe tomatoes… salad was practically tomato soup. Go firm if possible!
If you forget the parsley, no stress. Fresh mint adds a cool twist; not mandatory though.
Leaving the salad to sit for 10 mins before serving lets the flavors meld — but I usually don’t have that kind of patience.

Variations I’ve Actually Tried

Added canned chickpeas for a protein boost — my partner called it “Greek hummus salad.”
Tossed in diced avocado. Tasty, but gets mushy fast (lesson learned: serve immediately).
Tried it with those spicy pickled peppers once. Was a little too wild for my family — but fun, if you like heat.
Oh, and I once swapped feta for goat cheese. Regretted it. Goat cheese kind of took over the party.

The Tools (and My Favorite Kitchen Hack)

You technically want a good sharp knife, but honestly I’ve used whatever’s clean. A big salad bowl, maybe a mason jar for vinaigrette. If you don’t have a salad spinner, just blot stuff dry on a clean tea towel. Once I used a coffee mug to mix dressing — it dribbled, but who cares?

How Long Does This Last?

Okay, here’s the deal: If you don’t add the dressing, this keeps 2 days in the fridge (covered is best). But honestly, in my house it never lasts more than a day! If it does go soggy, I sometimes pile it on toasted bread like bruschetta, which isn’t traditional, but pretty tasty.

How I Like Serving It (Your Turn!)

Sometimes I just eat it straight from the bowl while hovering at the counter — no shame. But when friends come over, I serve it as part of a mezze spread beside warm pita and maybe some grilled chicken. My niece dips her bread in the vinaigrette and, I mean, smart kid.

Pro Tips Learned the Messy Way

I once tried rushing the vinaigrette — didn’t mince the garlic well — had a surprise spicy bite. Don’t rush, just crush it well.
Piling all ingredients in at once makes tossing easier; trying to layer it prettily just means you lose toppings (I always do, at least).
Don’t overdress the salad. Easier to add more, nearly impossible to take it out. I learned the hard way my first try!

Real Questions I’ve Gotten (Straight from the Kitchen Table)

“Can I use bottled dressing?” — Sure, in a pinch! But, trust me, the homemade one’s what takes it up a notch.
“Do I need to peel the cucumber?” — Eh, I don’t. If it’s got tough skin or you’re using waxed ones, maybe.
“Is this actually a Greek salad?” — Sort of, but also kinda not! It’s got the vibe, just with more stuff chopped up small.
“What do I do if my olives are super salty?” — Give ‘em a quick rinse. Or just use fewer. Or pile on more tomatoes. Salad’s forgiving like that.
“Can you make this vegan?” — Just leave out the feta or swap for vegan cheese (though, I haven’t tried all the fancy new brands yet).

And now here’s where I go off-script: If you find yourself with leftovers and nowhere to go, I highly recommend adding a handful of cold pasta — instant Mediterranean pasta salad. Not authentic, but who’s keeping score?

Chef Maggie