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Feta Chopped Salad Recipe
Ash Tyrrell

Feta Chopped Salad Recipe

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.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.