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This chopped salad is crisp, colorful, and packed with salami, feta, fresh basil, and a homemade Dijon herb vinaigrette for an easy lunch, light dinner, or summer side.
Know Before You Scroll
Servings: 4 servings
Prep: 25 minutes
Total Time: 35 minutes
Romaine hearts, grape or cherry tomatoes, English cucumber, Kalamata olives, good-quality salami, feta cheese, fresh basil, olive oil, red wine vinegar, shallot, garlic, and Dijon mustard
Fresh, crisp, briny, herby, and tangy with a savory Italian-style finish
Large mixing bowl, whisk, sharp chef’s knife, cutting board, and measuring cups and spoons
Don’t skip marinating the tomatoes and cucumber. It’s the tiny step that makes the whole salad taste restaurant-worthy.
Chop all the ingredients and make the vinaigrette ahead, then toss in the lettuce, feta, and basil just before serving.
Swap the salami for grilled chicken, chickpeas, or white beans, and use mozzarella pearls, goat cheese, or shaved Parmesan instead of feta if you like.
Why This Recipe Works
There are chopped salads… and then there are chopped salads you can’t stop eating.
The difference is surprisingly simple: instead of pouring the dressing over everything at the end, I let the tomatoes and cucumbers marinate in the vinaigrette first. They soak up all that garlicky, herby flavor and create a dressing that’s even better once everything is tossed together.
I also chop everything into bite-sized pieces so you get a little bit of everything in every forkful. It’s hearty enough for lunch, perfect alongside grilled meats, and always disappears first at summer gatherings.
Ingredient Notes
Romaine hearts are the best choice because they’re crisp, sturdy, and stay crunchy even after being tossed with the dressing.
Little Gem, iceberg, green leaf, or chopped butter lettuce all work well, though softer lettuces should be tossed just before serving.
Use sweet grape or cherry tomatoes and an English cucumber for the best flavor and texture. English cucumbers have thinner skin and fewer seeds, making them ideal for salads.
Persian cucumbers are an excellent alternative. If using a regular cucumber, peel it if the skin is thick and scoop out the seeds if they’re large. Any ripe cherry or cocktail tomatoes will work.
Choose a good-quality Genoa or hard salami and a block of feta cheese that you crumble yourself. Freshly crumbled feta has a creamier texture and better flavor than pre-crumbled varieties.
Try soppressata, pepperoni, grilled chicken, or chickpeas instead of salami. Fresh mozzarella pearls, goat cheese, or shaved Parmesan also make great alternatives to feta.
You’ll usually find salami in the deli or specialty meat section and block feta in the specialty cheese case.
The Dijon & Herb Vinaigrette
Extra-virgin olive oil, red wine vinegar, fresh shallot, garlic, and Dijon mustard create a bright, balanced vinaigrette that complements the Mediterranean flavors in the salad.
White wine vinegar or champagne vinegar can replace the red wine vinegar. Honey and maple syrup are interchangeable, and a little finely minced red onion can stand in for the shallot if needed.
Everything you need can be found in the produce aisle, oil and vinegar section, and condiment aisle of most grocery stores.
Fresh basil adds a bright, summery finish, while Kalamata olives provide a rich, briny flavor that balances the creamy feta and tangy vinaigrette.
Fresh parsley or oregano can replace the basil, and black olives or Castelvetrano olives can be used if you prefer a milder olive flavor.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Make the Vinaigrette
Whisk together the olive oil, red wine vinegar, shallot, garlic, Dijon mustard, oregano, honey, salt, and pepper until smooth and slightly thickened.
Marinate the Vegetables
Add the tomatoes and cucumber to the dressing and toss well. Let them sit for about 10 minutes, stirring once or twice, until they look glossy and have released a little juice.
Add the Remaining Ingredients
Add the chopped romaine, olives, salami, feta, and basil. You’ll have a colorful bowl with every ingredient evenly distributed.
Toss and Serve
Gently toss everything together until the lettuce is lightly coated and the feta is just beginning to mix throughout the salad without disappearing completely. Taste and adjust the seasoning before serving immediately.
Prep Time: 25 minutes
Rest: 10 minutes
Total Time: 35 minutes
Serves 4 servings
For the Salad
- ▢ 2 romaine lettuce hearts (about 12 ounces total, cut into ½-inch pieces)
- ▢ 8 ounces grape or cherry tomatoes (halved)
- ▢ 1 English cucumber (cut into ½-inch pieces)
- ▢ ½ cup Kalamata olives (pitted and roughly chopped)
- ▢ 4 ounces good-quality salami (finely diced (look for Genoa or hard salami))
- ▢ 4 ounces feta cheese (crumbled (about 1 cup))
- ▢ ¼ cup fresh basil leaves (torn or roughly chopped)
For the Dijon and Herb Vinaigrette
- ▢ ¼ cup extra-virgin olive oil
- ▢ 3 tablespoons red wine vinegar
- ▢ 1 small shallot (finely minced)
- ▢ 1 clove garlic (finely minced)
- ▢ 1 teaspoon Dijon mustard
- ▢ ½ teaspoon dried oregano (optional, but recommended for depth)
- ▢ ¼ teaspoon honey or maple syrup (optional, for balance)
- ▢ ½ teaspoon kosher salt (plus more to taste)
- ▢ ¼ teaspoon freshly ground black pepper (plus more to taste)
In a large bowl, whisk together the olive oil, red wine vinegar, minced shallot, minced garlic, Dijon mustard, dried oregano (if using), honey or maple syrup (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Whisk well until emulsified.
Add the halved tomatoes and diced cucumber to the bowl with the vinaigrette. Gently toss to coat, then let the mixture sit at room temperature for at least 10 minutes. This allows the vegetables to absorb the dressing’s flavors and slightly soften.
Add the chopped romaine lettuce, chopped Kalamata olives, diced salami, crumbled feta cheese, and torn basil leaves to the bowl with the marinated tomato mixture.
Gently toss all ingredients until evenly combined. Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a platter or individual bowls and serve immediately.
Erren’s Top Tips
- Chop every ingredient into similar-sized pieces so every bite has a little of everything.
- Don’t skip marinating the tomatoes and cucumber—it adds incredible flavor with almost no extra work.
- Use freshly crumbled feta instead of pre-crumbled for a creamier texture.
- Wait until just before serving to add the lettuce so it stays crisp.
- For meal prep, store the marinated vegetables separately and combine everything when ready to eat.
Variations & Add-Ins
- Add grilled chicken, shrimp, or steak for a heartier meal.
- Toss in chickpeas or white beans for extra protein.
- Add pepperoncini for a tangy kick.
- Mix in diced avocado just before serving.
- Swap feta for fresh mozzarella pearls or shaved Parmesan.
- Add toasted pine nuts or sunflower seeds for crunch.
Storage & Freezing
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The lettuce will soften over time but the flavors continue to develop.
For the freshest salad, prepare the dressing and marinated vegetables up to a day ahead, then toss with the remaining ingredients just before serving.
Freezing
This salad is not suitable for freezing.
Calories: 369 | Carbohydrates: 10g | Protein: 12g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 48mg | Sodium: 1543mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1847IU | Vitamin C: 17mg | Calcium: 188mg | Iron: 2mg
FAQs
Why marinate the tomatoes and cucumbers first?
They absorb the vinaigrette while releasing some of their own juices, creating a more flavorful dressing that coats the salad beautifully.
Can I make this salad ahead?
Yes. Prepare the dressing and marinate the vegetables up to one day ahead. Add the lettuce, basil, feta, and salami just before serving.
What lettuce works best?
Romaine hearts are ideal because they’re crisp and sturdy enough to hold up to the dressing without becoming soggy too quickly.
Can I make it vegetarian?
Absolutely. Simply leave out the salami or replace it with chickpeas, white beans, or extra vegetables.
What should I serve with chopped salad?
It’s excellent alongside grilled chicken, steak, burgers, seafood, garlic bread, or pasta dishes. It also makes a satisfying light lunch on its own.
How do I keep the salad crisp?
Dry the lettuce thoroughly after washing, marinate only the tomatoes and cucumbers, and toss everything together just before serving.
English (US) · 