Mediterranean Chopped Salad
Print Recipe
5 from 3 votes

Easy Chopped Mediterranean Salad

Bright, colorful, and overflowing with fresh vegetables, this Easy Chopped Mediterranean Salad is perfect for summer BBQs, potlucks, or as a fast and simple weeknight dinner.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings
Calories: 438kcal
Author: Jessica Randhawa


  • 1 (19 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can artichoke hearts, roughly chopped

  • 2 large English cucumbers, chopped
  • 1/2 small red onion, diced
  • 1 red bell pepper, seeded and diced

  • 1 yellow bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 10 ounces grape tomatoes, halved
  • 1 cup Kalamata olives
  • 4 ounces feta, cubed
  • 1 cup pepperoncini, chopped
  • 1 large avocado, chopped

For the Vinaigrette

  • 1 tbsp fresh oregano, minced
  • 2 tsp fresh rosemary, minced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1/2 lemon, juiced
  • 2 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • salt + pepper, to taste


  • Combine all ingredients for the salad (except for the avocado) in a large bowl and gently toss to combine.
  • Prepare the vinaigrette- in a small bowl whisk together all ingredients for the vinaigrette until fully combined.
  • When ready to serve, add the avocado to the salad and drizzle with fresh herb vinaigrette. Gently toss to combine.


Calories: 438kcal | Carbohydrates: 40g | Protein: 13g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 856mg | Potassium: 512mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3050IU | Vitamin C: 176.1mg | Calcium: 201mg | Iron: 1.7mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.