Name: Mediterranean Chopped Salad with Oregano Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2u20133 cloves garlic, minced; 1/4 cup red wine vinegar; 1 tablespoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon Dijon mustard; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1/2 cup farro (pearled or semi-pearled); 1 teaspoon kosher salt, plus more to taste; 2 medium bell peppers, diced; 2 large (or 4 small) celery stalks, diced; 1/2 English cucumber, diced; 1/2 small red onion, thinly sliced; 8 small pickled pepperoncinis, sliced; 6 ounces feta cheese, cubed (about 1 1/2 cups); 1 (15-ounce) can chickpeas, drained and rinsed; 1/2 head iceberg lettuce, thinly sliced; 1 head radicchio, thinly sliced

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I’m known for chicken… but I’m also a big believer that every kitchen needs a couple of “save me” recipes that work with whatever life looks like today. Busy? This salad’s got you. Feeding picky eaters? Let’s make it fun. Need something you can prep once and eat all week? Oh, we’re absolutely doing that.

Why You’ll Love This Mediterranean Chopped Salad

Big flavor, zero drama. The Mediterranean Chopped Salad with Oregano Vinaigrette brings punchy, zippy flavor without fancy techniques.
It’s actually filling. Farro + chickpeas = staying power. No “I’m hungry again in 38 minutes” situation.

And bonus: it’s one of those recipes that makes you feel like you have your life together—even if you’re wearing mismatched socks and answering texts with one hand.

Ingredients You’ll Need

For the dressing (makes about 3/4 cup)

2 to 3 cloves garlic
1/4 cup red wine vinegar
1 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil

For the salad (makes about 7 cups)

1/2 cup farro (semi-pearled or pearled—either works)
1 teaspoon kosher salt, plus more as needed
2 medium bell peppers
2 large or 4 small celery stalks
1/2 medium English cucumber
1/2 small red onion
8 small pickled pepperoncinis
6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 (15-ounce) can chickpeas

For serving

1/2 head iceberg lettuce
1 head radicchio

How to Make Mediterranean Chopped Salad with Oregano Vinaigrette

1) Make the oregano vinaigrette

Mince 2 large or 3 small garlic cloves and add them to the bowl.
Add:
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- A few grinds of black pepper
Whisk it all together.

Now here’s the little trick that makes this recipe so weeknight-friendly:

Pour half the vinaigrette into an airtight container and refrigerate it for later.

2) Cook the farro

Farro is that chewy, nutty grain that makes salads feel like real meals.

Rinse 1/2 cup farro in a fine-mesh strainer under cool water.
Add the farro and 1 teaspoon kosher salt.
Boil until tender but still slightly chewy:
- 10–15 minutes for pearled
- 25–30 minutes for semi-pearled
Drain and return it to the saucepan to cool down.

3) Chop and add everything to the dressing bowl

This is the satisfying part. Put on a podcast, or enjoy the rare silence—whatever your day allows.

As you prep each ingredient, add it straight to the bowl with the vinaigrette:

Dice celery (about 1 cup)
Dice 1/2 English cucumber (about 1 cup)
Thinly slice 1/2 small red onion into half-moons
Slice 8 pepperoncinis (about 1/4 cup)
Cube 6 ounces feta (about 1 1/2 cups)
Drain and rinse 1 can chickpeas

4) Toss in the farro and season

Add the cooled farro to the bowl and toss everything together.

Taste and add more salt as needed (it’ll likely be about 1/2 teaspoon more). If it looks a little dry, drizzle in a bit of that reserved dressing. Cover and refrigerate.

5) Prep the crunchy lettuce mix

Chop 1/2 head iceberg into thin strips (about 4 packed cups).
Chop 1 head radicchio into thin strips (about 3 packed cups).
Toss together in a large airtight container and refrigerate.

6) Serve it like a pro (even if you don’t feel like one)

When you’re ready to eat:

Drizzle with the reserved oregano vinaigrette if you want it extra punchy.

Aneta’s Tips for Maximum Salad Happiness

Make it ahead on purpose. The farro-chickpea mix gets better after a few hours because the flavors mingle (like friends who start out awkward at brunch and leave planning a vacation together).
Want less onion bite? Soak the sliced red onion in cold water for 10 minutes, then drain. Still flavorful, less “hello I am ONION.”
No farro? Quinoa, couscous, or even brown rice works. The vibe stays Mediterranean.

A Little Story From My Kitchen

The first time I made this, I was in one of those moods where I wanted something healthy… but I also wanted it to taste like I didn’t just punish myself for being human. You know that feeling?

I tossed everything together, tried a bite, and immediately went back for a second like, Oh. We’re doing this now. Since then, it’s been my go-to for busy weeks—because it feels fresh and bright, but it also has enough crunch and substance to keep me from rummaging for cookies an hour later. (Not that I’m judging cookies. I’m just saying this salad buys you time.)

Mediterranean Chopped Salad served in a bowl with chickpeas, feta, cucumber, tomatoes, peppers, and radicchio, with oregano vinaigrette on the side. — A fresh Mediterranean Chopped Salad bowl topped with chickpeas and feta, served with oregano vinaigrette for the perfect tangy finish.

FAQs About Mediterranean Chopped Salad

Can I make Mediterranean Chopped Salad ahead of time?

How long will leftovers last?

Farro/chickpea mixture: up to 4 days in the fridge
Lettuce/radicchio mixture: 2–3 days (it’ll still be crisp if stored dry)
Dressing: up to 1 week refrigerated

Can I swap the feta?

Totally. Try goat cheese for a tangy creaminess, or shaved parmesan if that’s what you’ve got. If you need dairy-free, skip cheese and add avocado for richness.

What can I add for extra protein?

The Salad You’ll Want on Repeat

This Mediterranean Chopped Salad is crisp, hearty, and bright in a way that makes your whole lunch (or dinner) feel like a reset button. It’s the kind of recipe that fits real life: prep it once, enjoy it all week, and still feel like you’re eating something exciting.

If you make it, I hope it brings a little fresh magic to your table—especially when the day is busy, the fridge feels random, and you just need something that works.

Keep the Mediterranean Vibes Going

Want more crunchy + tangy goodness? Try this Cucumber Feta Salad with Lemon Greek Vinaigrette for an easy, refreshing side.
If you loved the chickpeas in this salad, you’ll adore One-Pot Moroccan Inspired Chickpea Quinoa Salad—bold flavor, simple steps, big payoff.
Looking for another colorful, feta-friendly bowl? Beet Salad with Feta, Cucumber, and Dill is bright, fresh, and surprisingly easy.

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