Chopped salad with romaine lettuce, crumbled Feta, cucumbers, red onion and fresh dill, all tossed in a simple red wine vinaigrette. This bright, crunchy salad makes an easy, flavorful side for Mediterranean meals and is simple to scale up as a light main when you add protein.
Chopped Feta Salad
This salad pairs wonderfully with grilled chicken, steak or lamb and complements a wide range of Mediterranean dishes. If you have leftover grilled chicken, shrimp or a can of chickpeas, add them to make the salad a satisfying main course. The combination of dill and Feta adds a bright, tangy note that lifts the crisp romaine and fresh cucumber.
Description
A quick, no-fuss chopped salad featuring crunchy romaine, cool cucumber and sharp red onion balanced by salty, creamy Feta and fragrant dill. The dressing is a straightforward vinaigrette of olive oil and red wine vinegar seasoned with kosher salt and fresh black pepper. Ready in about 15 minutes, this salad is ideal for busy weeknights, backyard grills, or as part of a Mediterranean-style spread.
Why you’ll love it
- Fast to prepare — minimal chopping and one bowl to toss.
- Versatile — serve as a side or add protein to make it a main.
- Bright, balanced flavors from the dill and red wine vinaigrette.
- Easy to customize with seasonal ingredients or pantry staples.
Variations
- Add cherry or grape tomatoes for color and sweetness.
- Stir in pitted olives such as Kalamata or Castelvetrano for a briny boost.
- Add canned chickpeas for extra fiber and plant-based protein.
- Swap the red wine vinegar for fresh lemon juice for a citrusy dressing.
- Make it a main by adding diced grilled chicken, shrimp or feta-studded quinoa.
More Salad Ideas
- Kale salad with quinoa and cranberries
- Mixed baby greens with Gorgonzola, pomegranate and pecans
- Chickpea salad with cucumbers and tomatoes
- California grilled chicken, avocado and mango salad
- Lemon basil chicken salad with avocado and tomato
Chopped Feta Salad — Recipe
Yield: 4 servings | Serving size: 2 cups
Prep: 15 mins | Cook: 0 mins | Total: 15 mins
Ingredients
- 8 cups chopped romaine lettuce
- 1/2 English cucumber, peeled and diced in large chunks
- 1/3 cup Feta cheese, crumbled
- 1/8 small red onion, sliced lengthwise (use more or less to taste)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons fresh chopped dill
- 1/2 teaspoon kosher salt, or to taste
- Fresh black pepper, to taste
Instructions
- In a large bowl, combine the chopped romaine, diced cucumber, sliced red onion and crumbled Feta.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, chopped dill, kosher salt and several grinds of black pepper until the dressing is emulsified.
- Pour the dressing over the salad and toss gently to coat all the ingredients.
- Serve immediately to keep the lettuce crisp. If preparing ahead, keep the dressing separate and toss just before serving.
Tips & Substitutions
- For a lighter dressing, reduce the olive oil to 3 tablespoons and add 1 tablespoon water or extra vinegar to balance the acidity.
- Make the salad heartier by adding diced grilled chicken, shrimp, or a drained can of chickpeas.
- Fresh herbs like parsley or mint can supplement or replace dill depending on availability.
- If you prefer a creamier texture, fold in a spoonful of Greek yogurt to the dressing and thin with a little water.
Nutrition (per serving)
Calories: 173 kcal • Carbohydrates: 4.5 g • Protein: 4 g • Fat: 16.5 g • Saturated Fat: 3.5 g • Cholesterol: 11 mg • Sodium: 289 mg • Fiber: 2 g • Sugar: 2.5 g
Storage
Store leftovers in an airtight container in the refrigerator for up to 1 day. To prevent the lettuce from wilting, keep the dressing separate and toss just before serving. If you plan to meal-prep, layer ingredients in a jar with dressing on the bottom and lettuce on top, then shake and serve.
Serving suggestions
This chopped Feta salad complements grilled meats, roasted vegetables and grain bowls. It also works well alongside hummus, warm pita and other Mediterranean dips for a light, balanced meal.
Photo credit: Jess Larson
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