Chopped Salad

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This Italian chopped salad is packed with crisp vegetables, salami, feta, and a homemade Dijon herb vinaigrette for the perfect fresh summer meal.

Course Appetizer, Dinner, lunch

Cuisine Italian, Mediterranean

Diet Kosher, Low Calorie

Keyword chopped mediterranean salad, chopped salad recipe, Dijon & Herb Vinaigrette

Prep Time 25

Rest 10

Total Time 35

Servings servings

Calories 369

Author Erren Hart

Ingredients

For the Salad

2 romaine lettuce hearts about 12 ounces total, cut into ½-inch pieces
8 ounces grape or cherry tomatoes halved
1 English cucumber cut into ½-inch pieces
½ cup Kalamata olives pitted and roughly chopped
4 ounces good-quality salami finely diced (look for Genoa or hard salami)
4 ounces feta cheese crumbled (about 1 cup)
¼ cup fresh basil leaves torn or roughly chopped

For the Dijon and Herb Vinaigrette

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 small shallot finely minced
1 clove garlic finely minced
1 teaspoon Dijon mustard
½ teaspoon dried oregano optional, but recommended for depth
¼ teaspoon honey or maple syrup optional, for balance
½ teaspoon kosher salt plus more to taste
¼ teaspoon freshly ground black pepper plus more to taste

Instructions

In a large bowl, whisk together the olive oil, red wine vinegar, minced shallot, minced garlic, Dijon mustard, dried oregano (if using), honey or maple syrup (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Whisk well until emulsified.
Add the halved tomatoes and diced cucumber to the bowl with the vinaigrette. Gently toss to coat, then let the mixture sit at room temperature for at least 10 minutes. This allows the vegetables to absorb the dressing's flavors and slightly soften.
Add the chopped romaine lettuce, chopped Kalamata olives, diced salami, crumbled feta cheese, and torn basil leaves to the bowl with the marinated tomato mixture.
Gently toss all ingredients until evenly combined. Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a platter or individual bowls and serve immediately.

Notes

Erren's Top Tips

Chop every ingredient into similar-sized pieces so every bite has a little of everything.
Don't skip marinating the tomatoes and cucumber—it adds incredible flavor with almost no extra work.
Use freshly crumbled feta instead of pre-crumbled for a creamier texture.
Wait until just before serving to add the lettuce so it stays crisp.
For meal prep, store the marinated vegetables separately and combine everything when ready to eat.

Variations & Add-Ins

Add grilled chicken, shrimp, or steak for a heartier meal.
Toss in chickpeas or white beans for extra protein.
Add pepperoncini for a tangy kick.
Mix in diced avocado just before serving.
Swap feta for fresh mozzarella pearls or shaved Parmesan.
Add toasted pine nuts or sunflower seeds for crunch.

Storage & Freezing

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The lettuce will soften over time but the flavors continue to develop.

For the freshest salad, prepare the dressing and marinated vegetables up to a day ahead, then toss with the remaining ingredients just before serving.

Freezing

This salad is not suitable for freezing.

Nutrition