I love making this Feta Chopped Salad Recipe whenever I want something fresh, flavorful, and easy. The mix of crisp romaine, creamy Feta, and tangy red wine vinaigrette just hits the spot every time.
I’ve tried it as a side with grilled chicken and even as a main dish with chickpeas, and it never disappoints. For a fun variation, you can also enjoy a Feta Spinach Stuffed French Bread Recipe alongside this salad for a complete Mediterranean-inspired meal.
What I enjoy most is how simple it is to prep yet so satisfying to eat. Let me share how I make this salad perfect every single time.
Ingredients
Here’s everything you need to make this salad taste amazing:
- 6 cups romaine lettuce, chopped – I always use fresh, crisp leaves; avoid pre-washed frozen lettuce.
- 1 cup cucumbers, diced – Persian or English cucumbers are best for crunch.
- 1/2 cup red onion, thinly sliced – I soak mine in cold water to mellow the sharpness.
- 1/2 cup Feta cheese, crumbled – Freshly crumbled Feta brings a creamier texture and richer flavor.
- 2 tablespoons fresh dill, chopped – This herb makes a huge difference in freshness.
- 2 tablespoons red wine vinegar – Adds a tangy punch that balances the richness of Feta.
- 1/4 cup extra virgin olive oil – Choose good quality oil for the best taste.
- Salt and pepper to taste – I like to season lightly first and adjust at the end.
Note: Serves 4–6
Variations
You can tweak this salad depending on your preferences or dietary needs:
- Swap Feta for dairy-free cheese for a vegan version.
- Use lemon juice instead of red wine vinegar for a brighter flavor.
- Add cherry tomatoes or Kalamata olives for extra Mediterranean flair.
- Include grilled chicken, shrimp, or chickpeas to make it a main dish. You might also pair it with a Sheet Pan Chili Lime Salmon Recipe for a zesty protein boost.
Cooking Time
Here’s how long it takes:
- Prep Time: 10 minutes
- Cooking Time: 0 minutes (no cooking required)
- Total Time: 10–15 minutes
Equipment You Need
- Large mixing bowl – for combining all the ingredients.
- Chef’s knife – for chopping lettuce, cucumbers, and herbs.
- Cutting board – keeps prep organized and clean.
- Small whisk or fork – for making the vinaigrette.
- Salad tongs – for tossing the salad evenly.
How to Make Feta Chopped Salad Recipe
Prepare the Ingredients
Start by washing and chopping all your vegetables. I like to dice the cucumbers and slice the onions thinly so every bite has a balanced crunch and flavor.
Make the Dressing
Whisk together red wine vinegar, olive oil, salt, and pepper in a small bowl. I always taste and adjust seasoning before tossing it with the salad.
Toss the Salad
Combine lettuce, cucumbers, onions, Feta, and dill in a large bowl. Drizzle the dressing and gently toss until everything is coated evenly. Serve immediately for the best texture.
Additional Tips for Making this Recipe Better
Here’s what I’ve learned from making it multiple times:
- I use fresh Feta and chop it myself—it tastes way better than pre-crumbled.
- Adding herbs like dill right before serving keeps them bright and flavorful.
- I chill the salad for 5–10 minutes before serving to let flavors meld.
- Always season gradually; you can add more salt or vinegar at the end if needed.
How to Serve Feta Chopped Salad Recipe
I like to serve this salad in a wide, shallow bowl so the colors pop. Sprinkle a few extra Feta crumbles and dill on top for presentation. It pairs beautifully with grilled meats, seafood, or even as a standalone light lunch.
Nutritional Information
Here’s a quick overview per serving:
- Calories: 173
- Protein: 4g
- Carbohydrates: 4.5g
- Fat: 16.5g
This makes it a satisfying yet light salad option.
Make Ahead and Storage
- Storage: Keep the salad in an airtight container in the fridge for up to 2 days.
- Freezing: I don’t recommend freezing fresh salad—it affects texture.
- Reheating: This salad is best served cold; just toss again before serving.
Why You’ll Love This Recipe
This salad has quickly become one of my favorites for several reasons:
- It’s incredibly quick and easy to make, perfect for busy weeknights.
- The flavor is fresh, tangy, and balanced—Feta and dill are a winning combo.
- It’s versatile: turn it into a main dish with protein or keep it as a light side.
- Easy to customize for dietary needs or add-ins without compromising taste.
- Minimal ingredients, but maximum flavor and visual appeal.
Feta Chopped Salad Recipe
Ingredients
Method
- Start by washing and chopping all your vegetables. I like to dice the cucumbers and slice the onions thinly so every bite has a balanced crunch and flavor.
- Whisk together red wine vinegar, olive oil, salt, and pepper in a small bowl. I always taste and adjust seasoning before tossing it with the salad.
- Combine lettuce, cucumbers, onions, Feta, and dill in a large bowl. Drizzle the dressing and gently toss until everything is coated evenly. Serve immediately for the best texture.
Notes
- I use fresh Feta and chop it myself—it tastes way better than pre-crumbled.
- Adding herbs like dill right before serving keeps them bright and flavorful.
- I chill the salad for 5–10 minutes before serving to let flavors meld.
- Always season gradually; you can add more salt or vinegar at the end if needed.
