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Mediterranean Chopped Salad

By Rebecca Fending

There’s no time like the spring season to work more fresh vegetables into your diet. This Mediterranean-inspired veggie salad is a great place to start. The hardest (really just time consuming) part is prepping the vegetables, but after that, you throw it all in a bowl and call it done.

This salad would be especially delicious in late spring or summertime when the produce is in-season. Pair it with grilled chicken or shrimp, crab cakes or steak. If you’re looking for a light and easy lunch, make some orzo and mix it with the chopped veggies. Or, if you're looking to include even more vegetables, toss the salad with some fresh romaine or arugula.

Chopped Mediterranean Salad

  • 2 English cucumbers, diced

  • 1 orange bell pepper, diced

  • 1 - 2 cups cherry tomatoes, halved

  • ½ medium red onion, finely diced

  • 7 ounces artichoke hearts, chopped

  • 1/3 cup olives of choice, chopped

  • ½ teaspoon each of oregano, basil, rosemary and thyme

  • ¼ cup extra virgin olive oil

  • 1 cup feta crumbles

  1. Combine all ingredients in a mixing bowl. Once well combined, refrigerate for at least two hours or overnight. The longer it sits, the better it gets! Add salt to taste just before serving.

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