Name: Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe
Prep time: 30 min
Cook time: PT-493468H52M51S
Total time: PT-493468H52M51S
Cuisine: Mediterranean
Ingredients: 2 to 3 cloves garlic; 1 tablespoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon Dijon mustard; Freshly ground black pepper, to taste; 1/2 cup extra-virgin olive oil; 1/2 cup farro (semi-pearled or pearled); 1 teaspoon kosher salt, plus more as needed; 2 medium bell peppers; 2 large or 4 small stalks celery; 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 (about 15-ounce) can chickpeas; 1/2 head iceberg lettuce; 1 head radicchio

Jump to Recipe· 4.4 from 62 reviews

If you’re craving a salad that bursts with vibrant colors, bold flavors, and a delightful medley of textures, look no further than this Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe. It’s a perfect harmony of crisp veggies, nutty farro, tangy feta, and a bright, herbaceous dressing that will brighten any meal. Whether you want a fresh side dish or a light yet satisfying main, this recipe brings a fresh Mediterranean twist that feels like summer in a bowl.

Ingredients You’ll Need

The image shows fresh ingredients on a white marbled surface. In the center, there is a small white bowl with large chunks of white cheese. Around it, on a wooden board, are halves of yellow and orange bell peppers, several peeled garlic cloves, and sliced cucumber. To the left, there is a black measuring cup filled with grains, next to a can with light brown chickpeas inside. There are also green celery stalks with leaves at the bottom left. Lettuce leaves, both light green and dark red, are scattered around the board. Above the board, a clear glass bowl holds a light brown dressing with a silver spoon inside. Small green pepper-like vegetables are also placed near the top right. The photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is simpler than you might think, and each one plays a starring role in creating the perfect balance of taste, texture, and color. From wholesome grains to fresh vegetables and a punchy oregano vinaigrette, everything works together to make an unforgettable salad experience.

2 to 3 cloves garlic: Provide a fragrant, savory base for the vinaigrette that wakes up the whole salad.
1 tablespoon dried oregano: Adds authentic Mediterranean herbal flavor to the dressing.
1 teaspoon kosher salt: Essential for seasoning and bringing out the natural flavors.
1/2 teaspoon Dijon mustard: Helps emulsify the dressing and offers a subtle tangy note.
Freshly ground black pepper: Adds a gentle warmth and complexity.
1/2 cup extra-virgin olive oil: Brings richness and smooth texture to balance the acidity.
1/2 cup farro: A chewy, nutty grain that gives the salad body and heartiness.
2 medium bell peppers: Provide crunch and vibrant color contrast.
2 large or 4 small stalks celery: Bring refreshing crispness with subtle herbal notes.
1/2 medium English cucumber: Adds cool, juicy freshness.
1/2 small red onion: Offers just the right amount of bite and sweetness.
8 small pickled pepperoncinis: Impart a tangy, mildly spicy kick that livens up each bite.
6 ounces feta cheese: Cubed feta lends creamy saltiness that complements the vegetables beautifully.
1 (15-ounce) can chickpeas: Provides protein and a nutty texture.
1/2 head iceberg lettuce: Brings cool crunch and bulk as a bed for the chopped salad.
1 head radicchio: Adds vibrant color and a slightly bitter edge that contrasts the other flavors.

How to Make Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe

Step 1: Prepare the Oregano Vinaigrette

Start by mincing your garlic cloves finely and combining them with dried oregano, kosher salt, Dijon mustard, and freshly ground black pepper in a large bowl. Whisk these ingredients together to marry their flavors. Then, slowly drizzle in your extra-virgin olive oil while whisking continuously to create a smooth, emulsified vinaigrette. This simple yet aromatic dressing is the heart of the dish. Pour half of this vibrant vinaigrette into an airtight container and store it in the fridge for later use.

Step 2: Cook the Farro

Rinse the farro under cool water and drain it well. Bring a pot of water to a boil, add kosher salt, and stir in the farro. Cook until tender but still a bit chewy—this usually takes between 10 to 30 minutes depending on whether your farro is pearled or semi-pearled. Once cooked, drain and return it to the pot to cool. The farro adds a hearty chew that makes this salad more substantial and satisfying.

Step 3: Chop and Combine Vegetables

Core, seed, and dice your bell peppers first, then dice celery stalks and English cucumber, and thinly slice the red onion into half-moons. Slice your pepperoncinis and cube the feta cheese if necessary. Rinse and drain the canned chickpeas. Add these colorful veggies plus the feta and chickpeas to the bowl containing half of your fresh oregano vinaigrette. Next, toss in the cooled farro and combine everything thoroughly to ensure every bite is flavorful and balanced. Season with additional salt if needed, and drizzle some reserved vinaigrette if the salad looks dry. Cover and chill in the fridge.

Step 4: Prepare the Lettuce and Radicchio

Core and chop the iceberg lettuce and radicchio into thin strips. Toss them together in an airtight container and refrigerate until it’s time to serve. This crunchy, bitter mix will serve as a crisp base that contrasts beautifully against the soft, flavorful chopped salad mixture.

How to Serve Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe

A white bowl is filled with several colorful layers starting with shredded red and green lettuce at the bottom, topped with chunks of yellow bell pepper, sliced red onions, cucumber pieces, chickpeas, and small cubes of white cheese sprinkled with herbs. There are also grains scattered around, likely farro or barley, adding a light brown textured layer. The bowl is held by two woman's hands from the sides, and a metal fork is resting inside the bowl on the right side. The background shows a white marbled surface with some salad leaves and a small clear bowl with a yellow dressing above the main bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some extra crumbled feta or a few whole pepperoncinis on top for a festive presentation. A few torn fresh oregano or parsley leaves can add a bright herbal note and an extra pop of green color that catches the eye.

Side Dishes

This chopped salad pairs wonderfully with grilled chicken, lamb kebabs, or seared fish for a well-rounded Mediterranean feast. It can also be served alongside warm pita bread and hummus to stay within the delightful flavor profile of the region.

Creative Ways to Present

Try serving this Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe in hollowed-out bell peppers or atop a bed of fresh greens for a festive display. Layer it in clear glass jars for a grab-and-go lunch or serve it family-style in a large bowl to encourage everyone to dig in and share.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad and vinaigrette separate in airtight containers to maintain freshness. The chopped vegetables and farro mixture can last about 3 to 4 days refrigerated, but for best texture, add the lettuce and vinaigrette just before serving the leftovers.

Freezing

Because of the fresh vegetables and dressing, freezing is not recommended for this salad. Freezing may alter the texture of the greens and the feta, plus cause separation in the vinaigrette.

Reheating

This salad is best served cold or at room temperature. If you want to warm the farro and chickpea mixture, separate it from the dressed greens and heat gently in the microwave or on the stovetop before tossing everything together.

FAQs

Can I use other grains instead of farro?

Absolutely! While farro adds a wonderful nutty flavor and chewy texture, you can substitute quinoa, barley, or bulgur wheat if preferred. Just adjust cooking times accordingly.

Is this salad vegan-friendly?

To make the salad vegan, simply omit the feta cheese or replace it with a plant-based cheese alternative. The dressing and other ingredients are naturally vegan.

How long does the vinaigrette keep in the fridge?

The oregano vinaigrette will stay fresh for up to one week when stored in an airtight container in the refrigerator. Always give it a good whisk before using!

Can I prepare the salad fully in advance?

For the best texture and flavor, prepare all components ahead but toss the lettuce with the dressed chopped mixture right before serving. This prevents wilted greens and soggy textures.

What’s the best way to serve this salad at a party?

Serve it chilled in a large bowl with extra vinaigrette on the side. Providing serving utensils and encouraging guests to mix their own portions ensures everyone enjoys fresh, crisp salad each time.

Final Thoughts

This Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe is one of those keeper dishes that brings sunshine and freshness no matter the occasion. It’s nourishing, packed with bold flavors, and surprisingly easy to make. I hope you’ll enjoy making it just as much as I do sharing it with friends and family. Go ahead and give it a try — your taste buds will thank you!