Whether you serve it as a light meal or as a fresh side dish, this Mediterranean Salad is going to be a WIN. With salty feta, satisfying chickpeas, crisp veggies, and a zingy lemon vinaigrette, how could it not be?
Email Me the Recipe!
From time to time, we'll send you the best of Well Plated. Already registered? Log in here.
A simple salad that’s swoon-worthy.
If you’re not usually the type to swoon over a salad, hear me out!
Perhaps you’ve been burned by one too many restaurant salads that amount to a pile of lettuce, a half-moon of dry cucumber, and two rock-hard croutons. Well, this Mediterranean salad flips the script and delivers more add-ins than greens for ALL the flavor, color, and, texture.
Or maybe your complaint is that salads aren’t very filling. Ba-bam! This one’s got chickpeas for protein and fiber, plus a generous helping of feta. You can totally make a meal out of it if you divide it into 2 servings.
Not a fan of gloppy store-bought dressings? The light lemon vinaigrette in this Mediterranean salad adds bright flavor that ties everything together without weighing the salad down.
This recipe is kind of a mashup between my Greek Salad and Chickpea Salad, adding chickpeas to the classic Greek salad equation, taking out the (polarizing!) Kalamata olives, and swapping the red wine vinaigrette for zippy lemon. Totally swoon-worthy.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Red Onion. I like to use the leftovers to make this Pickled Red Onions Recipe, which is excellent on tacos and burgers!
- Greens. You can use peppery arugula, or spinach or mixed greens for a milder flavor.
- Chickpeas. Rinse and drain these well.
- English Cucumber. English cukes have fewer seeds than garden cucumbers. You can also use Persian cucumbers or if you want to use a garden (AKA “regular”) cucumber, cut it in half lengthwise and scoop out the pulpy seeds in the middle.
- Tomatoes. I use grape or cherry tomatoes, which don’t release as much liquid into the salad as diced tomatoes. They also taste better out-of-season, so you can make this salad year-round.
- Red Bell Pepper. Yellow or orange also work; they have a similar mild, sweet flavor.
- Feta Cheese. Crumbled feta adds a creamy element to this Mediterranean salad when combined with the dressing.
- Lemon Vinaigrette. This Lemon Vinaigrette is a great addition to any salad!
How to Make Mediterranean Salad
Soak the Onion. Place the sliced onion in a bowl and cover it with cold water. Let this sit for 5 minutes before draining.
Make the Dressing. Whisk everything together until it emulsifies. I like to do this in a liquid measuring cup because the spout makes pouring it into the salad easy.
Dress the Greens. Drizzle the arugula with a small amount of dressing and toss to coat lightly.
Add the Veggies. After adding them in, drizzle with a little more dressing and toss again.
Finish. Toss with three-quarters of the feta, season to taste, and add the rest of the feta on top. Divide the Mediterranean salad into bowls and serve with additional lemon vinaigrette on the side. ENJOY!
Recipe Variations
- Use Another Vinaigrette. A red wine vinaigrette (like the one in my Italian Chopped Salad) would also work well in this salad.
- Add Olives. Sliced canned black olives or Kalamata for some extra briny flavor.
- Omit the Feta. Add shaved Parmesan instead or leave the cheese out for a vegan Mediterranean salad.
- Give It Some Crunch. Crumble pita chips into the salad to add some crunch and texture. Alternatively, you can replace the canned chickpeas with Air Fryer Chickpeas.
What to Serve with Mediterranean Salad
Greek-inspired dishes and proteins with lemony marinades or sauces would work well with this salad, but it’s pretty versatile—as long as you’re not pairing it with other big, bold flavors (think: Mexican food), it’s hard to go wrong!
- Chicken. This Slow Cooker Greek Chicken would be perfection.
- Fish. Make Lemon Pepper Salmon and round out your meal with this salad.
- Pizza. I think this is a good pizza salad! Especially with this Ricotta Pizza.
- Soup. Lemon Chicken Orzo Soup plus Mediterranean salad would make a fantastic dinner.
More Go-to Salad Recipes
Mediterranean Salad
email me the recipe!
From time to time, we’ll send you the best of Well Plated. Already registered? Log in here.
Ingredients
- ½ cup thinly sliced red onion
- 5 ounces arugula spinach, or mixed greens of choice
- 1 (15-ounce) can reduced sodium chickpeas rinsed and drained
- ½ English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick (heaping 1 cup)
- 1 pint grape or cherry tomatoes halved (scant 2 cups)
- 1 small red bell pepper cut into 1/2-inch dice (1 heaping cup)
- ⅔ cup crumbled feta cheese
- Lemon vinaigrette
Instructions
- Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
- Place the arugula in a large bowl and drizzle lightly with the dressing. Toss to coat.
- Add the cucumber, cherry tomatoes, bell pepper, chickpeas, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
- Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.
Notes
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
It’s a nice change from the regular lettuce-based salads we eat. Not only is it healthy, it’s also very tasty and easy to make. It was so refreshing and the flavors were just intense enough to be exciting without being overwhelming. So happy with this recipe, Thank you!
So glad to hear, Hazel! Thank you!
It’s such a healthy and flavorful option, and it’s perfect for lunch or dinner. I added a little extra feta because I love it so much, and it was absolutely delicious. It’s the kind of dish that looks beautiful on the table and tastes even better than it looks. This is my new go-to salad recipe!
Great to hear, thank you Lourdes!
The chickpeas added such a nice heartiness, making it feel more filling than your average salad. The lemon vinaigrette was the star of the show. It is bright, zesty, and super easy to whip up. I loved how all the ingredients stayed crisp and fresh even after tossing. It’s the perfect salad for meal prep!
Great to hear, thank you Samantha!