Jump to Recipe Print RecipeAs I chopped through the vibrant array of colors filling my cutting board—crimson bell peppers, crisp cucumbers, and emerald greens—my kitchen transformed into a Mediterranean oasis. This Mediterranean-Style Chopped Salad with Oregano Vinaigrette not only dazzles the eyes, but it’s also the epitome of wholesome goodness. Packed with protein-rich farro and chickpeas, this vegetarian delight can brighten up any meal while being a breeze to prepare ahead of time. It’s the perfect solution for busy days, as the flavors deepen and meld when it sits, making it even more delicious the next day. Whether you’re serving it as a side or enjoying it as a light lunch, this salad is sure to impress. Are you ready to bring a taste of the Mediterranean to your table? Why is this salad a must-try? Vibrant Colors: This Mediterranean-Style Chopped Salad bursts with vibrant hues that make it an eye-catching centerpiece at any meal. Nutritious Ingredients: Packed with fiber, protein, and essential vitamins, it caters perfectly to health-conscious eaters. Make-Ahead Magic: Perfect for meal prep, it only gets better as the flavors develop—ideal for busy lifestyles! Versatile Delight: Enjoy it as a hearty main or a side, and switch up the ingredients based on what’s in your pantry. Flavor Fusion: The combination of fresh veggies and tangy oregano vinaigrette creates a refreshing, bold taste that will have you coming back for more. Don’t forget to check out some serving suggestions for this delightful dish! Mediterranean-Style Chopped Salad Ingredients • Gather all you need for this flavorful dish! For the Vinaigrette Garlic – Adds robust flavor; mince it for maximum aroma impact. Red Wine Vinegar – Provides acidity to balance the richness; substitute with white wine vinegar if necessary. Dried Oregano – Delivers a classic Mediterranean herb flavor; fresh herbs can also be used for a vibrant touch. Kosher Salt – Essential for enhancing flavors throughout the recipe; adjust to taste. Dijon Mustard – Acts as an emulsifier in the vinaigrette, adding a delightful tang; yellow mustard can be substituted if needed. Black Pepper – Offers heat and complexity; use freshly ground for the best flavor. Extra-Virgin Olive Oil – Adds richness and smooth texture; choose a high-quality oil for the best results. For the Salad Farro – A chewy grain that provides structure to the salad; cook according to package instructions. Bell Peppers – Contributes sweetness and crunch; any color works, so adjust based on personal preference. Celery – Provides additional crunch; swap with cucumbers for a lighter, fresher touch. English Cucumber – A refreshing addition that balances flavors; Persian cucumbers work well for less moisture. Red Onion – Introduces pungency and vibrancy; soak in cold water before use to mellow the flavor. Pickled Pepperoncinis – Adds a tangy kick; sliced olives can be a good substitute if desired. Feta Cheese – Creamy, salty cheese for richness; omit for a dairy-free option. Chickpeas – A great source of protein and texture; feel free to replace with other beans for variety. Iceberg Lettuce – Adds crispness to the mix; romaine makes a nutritious substitute. Radicchio – Provides bitterness and rich color; endive is a suitable alternative. Elevate your cooking game by trying this Mediterranean-Style Chopped Salad with Oregano Vinaigrette today! Step‑by‑Step Instructions for Mediterranean-Style Chopped Salad with Oregano Vinaigrette Step 1: Make the Vinaigrette In a medium bowl, combine 2 minced garlic cloves, ¼ cup red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon kosher salt, 1 tablespoon Dijon mustard, and freshly cracked black pepper to taste. Whisk these ingredients together vigorously for about 30 seconds. Gradually drizzle in ½ cup extra-virgin olive oil while continuing to whisk until the mixture is well emulsified. Reserve half of the vinaigrette for later. Step 2: Cook the Farro Rinse 1 cup of farro under cool water to ensure it is clean. In a medium saucepan, combine the farro with 3 cups of salted water and bring it to a boil over medium-high heat. Lower the heat to a simmer, cover, and cook for 20 to 30 minutes, or until tender but chewy. Once cooked, drain the farro and let it cool for about 10 minutes. Step 3: Prep Vegetables While the farro cools, wash and prepare the vegetables for the Mediterranean-Style Chopped Salad. Core and dice 1 to 2 bell peppers, chop 1 cup of celery and 1 English cucumber, and slice ½ small red onion and ½ cup of pickled pepperoncinis. Add each of these diced ingredients directly into the bowl containing the vinaigrette as you go, ensuring they are well-coated for flavor. Step 4: Mix Ingredients Add 1 can of rinsed and drained chickpeas and the cooled farro to the bowl with the vinaigrette and vegetables. Gently toss all ingredients together with a large spoon until everything is thoroughly combined, allowing the flavors of the Mediterranean-Style Chopped Salad to mingle. Taste and adjust the salt if necessary to ensure a balanced flavor. Step 5: Prepare Greens Chop 2 cups of iceberg lettuce and 1 cup of radicchio, placing them in separate bowls to keep them crisp. It’s important to store these greens separately until serving to maintain their fresh texture. Having the greens ready in this way enhances the overall experience of your Mediterranean-Style Chopped Salad. Step 6: Serve When you’re ready to enjoy the Mediterranean-Style Chopped Salad, combine equal parts of the chickpea mixture with a serving of the greens in a large bowl. Drizzle with the reserved vinaigrette, and toss gently until well coated. This salad is best enjoyed immediately but can be stored in the refrigerator for extra flavor that develops over time. How to Store and Freeze Mediterranean-Style Chopped Salad Fridge: Store the Mediterranean-Style Chopped Salad in an airtight container for up to 5 days. Keep the vinaigrette separate until ready to serve for optimal freshness. Freezer: Freezing is not recommended for this salad, as the vegetables and greens will become mushy. Instead, enjoy it fresh or store components separately. Reheating: If adding leftovers to a meal, gently warm the chickpea and farro mixture on the stove before combining with fresh greens. This can enhance the flavors without compromising texture. Room Temperature: For best quality, serve within 2 hours if left at room temperature during gatherings to maintain freshness and safety. Make Ahead Options These Mediterranean-Style Chopped Salad with Oregano Vinaigrette components are perfect for busy weeknights and can be prepped up to 3 days in advance! To save time, prepare the vinaigrette and store it in the refrigerator (up to 5 days) while chopping the vegetables and cooking the farro. Keep the lettuce and radicchio separate until serving to maintain their crispness. When you’re ready to enjoy this delightful salad, simply mix the chickpea mixture with the greens, drizzle with the reserved vinaigrette, and toss gently. This method not only saves you time but enhances the flavors as they meld together, making your meal prep both efficient and delicious! Mediterranean-Style Chopped Salad Variations Feel free to mix things up and personalize your Mediterranean-Style Chopped Salad with Oregano Vinaigrette to suit your tastes and pantry! Vegan Delight: Omit the feta cheese and swap with cubed avocado or toasted sunflower seeds for added creaminess and nutrition. Grain Boost: Substitute farro with quinoa or couscous for a different texture; both options provide a delightful chew! Extra Crunch: Add chopped nuts such as almonds or walnuts for an extra layer of crunch and a healthy fat boost. Herbed Twist: Use fresh herbs instead of dried oregano—try parsley or basil for a vibrant Mediterranean flavor that bursts with freshness. Spice It Up: Include diced jalapeños or a sprinkle of red pepper flakes if you fancy a little heat in your salad. Savory Swap: Incorporate roasted red peppers or sun-dried tomatoes for an intense flavor punch that complements the fresh ingredients beautifully. Beans Galore: Replace chickpeas with black beans or white beans to explore new taste dimensions and textures. Greens Mix: Try different greens, like arugula or spinach, for varied flavors—mixing in radicchio or kale will elevate the nutritious value. Don’t hesitate to check out our serving suggestions for more creative ways to enjoy this vibrant salad! What to Serve with Mediterranean-Style Chopped Salad with Oregano Vinaigrette A delightful spread awaits, elevating your Mediterranean experience beyond just a salad. Grilled Chicken Skewers: Juicy and smoky, they add a protein-packed heartiness that pairs perfectly with the salad’s freshness. Quinoa Tabbouleh: Light yet filling, this herbaceous dish complements the salad while adding another layer of Mediterranean flavor. Stuffed Pita Bread: Fill with hummus and veggies; their soft texture and creaminess will balance the crunchy salad beautifully. Olive Tapenade: A savory spread that introduces deep, rich flavors providing a wonderful contrast to the vinaigrette. Roasted Vegetables: Caramelized and tender, they bring warmth and an earthy flavor that resonates with the fresh ingredients of the salad. Fizzy Lemonade: Refreshing and zesty, this drink enhances the vibrant flavors, creating a cohesive meal experience. For dessert, consider a light fruit sorbet to cleanse the palate and round off your Mediterranean feast with a sweetness that lingers! Expert Tips for Mediterranean-Style Chopped Salad Prepping Ahead: Prepare the salad ingredients in advance, but keep the greens stored separately. This will ensure your Mediterranean-Style Chopped Salad stays crisp and fresh. Building Flavor: Allow the salad to sit for at least 30 minutes after mixing. The flavors will meld beautifully, making it even more delicious! Avoiding Soggy Greens: Ensure to dry the greens well after washing to prevent any extra moisture that can make them wilt before serving. Customizable Ingredients: Feel free to swap in your favorite vegetables or add nuts for extra crunch. The Mediterranean-Style Chopped Salad is all about personal preference! Storage Tips: This salad can last in the fridge for up to 5 days. Just remember to keep the vinaigrette separate until serving for the best taste. Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe FAQs How do I choose the best vegetables for this salad? Absolutely! For the freshest flavor, opt for vibrant, firm vegetables. Look for bell peppers that are smooth, without dark spots, and cucumbers that are firm and not overly wrinkled. Fresh herbs should be fragrant; if using dried oregano, check that it’s not expired. What is the best way to store leftover salad? Store the Mediterranean-Style Chopped Salad in an airtight container in the refrigerator for up to 5 days. To keep the greens crispy, I recommend keeping them separate from the chickpea and vegetable mixture until you’re ready to serve. Can I freeze this salad? Freezing is not recommended for this salad since the vegetables and greens can become mushy, compromising the texture. I suggest enjoying it fresh! However, you can cook the farro and chickpeas in advance and freeze them separately, reheating them when ready to combine. What if my salad seems too salty? If you find that your salad is a bit too salty, don’t worry! You can add more diced vegetables such as cucumbers or bell peppers to balance the flavor. Another trick is to add a splash of vinegar or lemon juice, as the acidity can help brighten the flavors without enhancing saltiness. Is this salad suitable for people with allergies? This Mediterranean-Style Chopped Salad is generally allergen-friendly, but it does contain chickpeas and feta, which some may be allergic to. For a nut-free option, avoid adding any nuts and for a dairy-free version, simply omit the feta. Always check ingredient labels if you’re being cautious about allergens. How long does the vinaigrette last? You can make the oregano vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to 1 week. Just give it a good shake before using, as it may separate when sitting. I often whip up a larger batch to have on hand for salads throughout the week! Mediterranean-Style Chopped Salad with Oregano Vinaigrette Bliss This Mediterranean-Style Chopped Salad with Oregano Vinaigrette is vibrant, nutritious, and perfect for making ahead. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 4 servingsCourse: SaladsCuisine: MediterraneanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Vinaigrette2 cloves garlic minced¼ cup red wine vinegar or white wine vinegar1 teaspoon dried oregano or fresh herbs½ teaspoon kosher salt adjust to taste1 tablespoon Dijon mustard or yellow mustardblack pepper to taste freshly cracked½ cup extra-virgin olive oil high-qualityFor the Salad1 cup farro cooked according to package instructions1 to 2 pieces bell peppers any color1 cup celery chopped1 piece English cucumber chopped½ small red onion sliced½ cup pickled pepperoncinis sliced1 can chickpeas rinsed and drained2 cups iceberg lettuce chopped1 cup radicchio chopped Equipment Medium BowlMedium saucepanLarge spoon Method Make the VinaigretteIn a medium bowl, combine 2 minced garlic cloves, ¼ cup red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon kosher salt, 1 tablespoon Dijon mustard, and freshly cracked black pepper to taste. Whisk and drizzle in ½ cup extra-virgin olive oil, whisking until emulsified. Reserve half for later.Cook the FarroRinse 1 cup of farro under cool water. Combine with 3 cups of salted water in a saucepan. Bring to a boil, lower to a simmer, cover, and cook for 20 to 30 minutes or until tender. Drain and cool for 10 minutes.Prep VegetablesWhile the farro cools, prepare the vegetables. Core and dice 1 to 2 bell peppers, chop 1 cup of celery, chop 1 English cucumber, and slice ½ small red onion and ½ cup pickled pepperoncinis. Add to the vinaigrette bowl.Mix IngredientsAdd 1 can of rinsed chickpeas and cooled farro to the bowl with vinaigrette and vegetables. Toss together gently and taste, adjusting salt if necessary.Prepare GreensChop 2 cups of iceberg lettuce and 1 cup of radicchio, and store them in separate bowls until serving.ServeCombine equal parts of the chickpea mixture with greens in a large bowl. Drizzle with reserved vinaigrette and toss gently. Enjoy immediately or store in the fridge. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 400mgPotassium: 400mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg NotesStore salad components separately for optimal freshness. This salad is customizable with your favorite veggies or nuts. Tried this recipe?Let us know how it was!
