This Mediterranean Chopped Salad recipe is full of healthy ingredients & protein to satisfy your hunger. Make a batch for your meal prep and take for lunch!
But friends, here’s why I’m excited for you.
Those of you who like to meal prep at the beginning of the week or pack a lunch daily need to give this one a go.
My farmer friends and families can always use a healthy idea or two for meals on the go, I know!
Speaking of which, you may want to check out my free On the Go Meals Guide with over 100 ideas for breakfast, lunch, dinner & snacks on the go. I even added recipe links for your viewing pleasure!
Just click the guide photo below and you can download it instantly!
Even more reason to love this chopped salad recipe – it can be made all year round. That’s right – between the grape tomatoes and cucumbers, you can still have a fresh tasting salad without skimping on flavor.
Picture the tomatoes that are white-green and kinda crunchy during the winter time and you’ll know what I mean here.
Hothouse vegetables are pretty dependable. Come summer, I’ll be making all sorts of stuff with the fresh cucumber bounty!
Want to amp up the protein? Add hard boiled egg or some grilled chicken.
Other ways to mix it up – artichoke hearts, roasted red peppers…Add whatever you like, there are no rules when it comes to chopped salad recipes!
Tag me at #thisfarmgirlcooks so I can see what you’re making!
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Mediterranean Chopped Salad Recipe
- 1 cup grape tomatoes
- 2 cups cucumber, chopped
- 2 cans can chickpeas rinsed and drained
- 1/4 red onion diced
- 1/4 cup Kalamata olives
- 2 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 cup crumbled feta cheese
- In a large bowl, combine all ingredients except feta cheese. Stir gently to combine. Refrigerate for an hour, or until ready to serve.
- At serving time, add crumbled feta cheese and gently stir to combine.