Our Mediterranean Salad has all the flavors of the Mediterranean in an elegant, refreshing salad that’s quick to make and tossed in a delicious vinaigrette.

A plateful of Mediterranean Salad

If you are a regular reader, you know we love a classic Mediterranean salad with a modern twist. We make them a lot! Some of our favorites are our Antipasto Salad, Tortellini Salad or Portillo’s Chopped Salad. And all of these recipes are simple, yet versatile enough to be used as a side dish – and with a few tweaks – hearty enough to be the main course.

But I have to let you in on a little secret. I’ve been holding back on you! My Mediterranean Salad is the salad I make most often, and frankly, love the best! And on those days, going through a drive-thru and getting something like a Wendy’s Mediterranean salad just won’t do! I want something fabulous! My craving demands a homemade, freshly-tossed salad with a light, tangy dressing.


  • It’s quick and easy to make and it’s delicious with virtually everything!
  • It’s versatile and I can customize to whatever I’m craving.
  • I’m crazy about this dressing!

What ingredients do you need to make our Mediterranean Salad?

Mediterranean salad is typically made with chopped tomatoes, sliced cucumbers, red onion, and Kalamata olives topped off with crumbled feta cheese.

You can get creative with many of the ingredients, using what you have handy. Choose your own combination of greens, swap out English cucumbers for the Persian or regular variety and use the tomato of your choice. Both grape and Roma tomatoes are delicious – so whatever you have on hand is fine. (Be sure to read my recipe notes for more information and suggestions.)




Chopped ingredients for Mediterranean Salad

How Do You Make Mediterranean Salad?

It’s very easy to make this refreshing salad – the most time-consuming part of the assembly is chopping the vegetables. Check out these fruit and vegetable chopping tips from some of the experts.

An oil-based dressing won’t adhere to wet leaves evenly, so be sure to dry your greens of choice thoroughly either by patting them dry with paper towels or with a salad spinner. 

The best way to dress your salad is with a gentle touch. You want to preserve those beautiful greens, keep them airy, and not bruise them. If you’re willing to use your hands, they really work the best. Honestly, I’m more of a salad tong kinda person. I use my hands for sooo many kitchen jobs, but I guess when it comes time for dressing my salad, I just would rather keep the dressing in the bowl and off my hands so I jump right to the eating part. My favorite!

A plateful of Mediterranean Salad

My Favorite Mediterranean Salad Dressing:

I toss this salad in my favorite easy, homemade Mediterranean salad dressing recipe. And let me tell you, it’s my favorite for good reason. It has just the right amount of sweetness from the balsamic vinegar, and the perfect punch of acidity for an amazing flavor combination.

My Mediterranean salad dressing recipe uses just a few simple ingredients you likely have in your pantry. Just add all the ingredients into a jar with a tight-fitting lid (a mason jar works well) and shake away. I actually use this simple salad dressing as a go-to dressing on a lot of other salads as well. 

Homemade Balsamic Vinaigrette in a jar poured over salad

Recipe Notes For Mediterranean Salad:

Greens: Most Mediterranean salad recipes call for romaine lettuce. But when I’m feeling a little spicy, I like to replace some of the romaine lettuce with peppery arugula, which is slightly bitter (in a good way). It adds a very welcome extra bite.

Cucs: I use English cucumbers pretty exclusively these days because they taste like I just picked them from my garden. These “seedless cucumbers” are excellent for both cooking and salads and in many cases, they are preferred by chefs over common variety. Find them in the produce section of your local grocer – they’re usually sold in plastic wrap.

Tomatoes: Grape tomatoes are my favorite in this and most salads these days. I adore their flavor and they seem to have fewer seeds and more tomato flesh. 

If you don’t have access to grape tomatoes, go ahead and substitute either grape tomatoes, chopped regular tomatoes or the Roma variety, which has more flesh and less juice than a regular tomato.

Onions: I love red onions in this salad. They are the perfect combination of pungent, and sweet combination with “just the right onion-i-ness” (my new favorite word!) to enjoy raw.

Feta: I love the tangy, saltiness of this cheese. It’s like a flavor powerhouse. If you add the Feta to the salad before you toss it all together with the dressing, the feta will break down into the salad creating a bit more creaminess to the overall dish. If you like your feta whole and in more separate chunks, sprinkle it on top of the salad at the end.

The Mediterranean salad Jamie Oliver makes suggests serving the salad with a block of feta so everyone can take however much they’d like. I love this clever family style way of serving it.

You can purchase a block and break it up yourself or buy the type that has been broken up for you. There is also Mediterranean-flavored feta available in some markets.


  • Mediterranean Pasta Salad: If you’re in the mood for pasta instead of salad, simply swap out your favorite cooked pasta for the lettuce. One delicious choice is a Mediterranean orzo salad. If you’ve never tried it, orzo is light and fluffy and will quickly become a go-to pasta in your pantry.
  • Mediterranean Salad with Quinoa: When you think Mediterranean quinoa salad might not come to mind, but given the popularity of Quinoa right now, why not? You can cook the quinoa ahead of time, refrigerate it and use it as needed.
  • Mediterranean salad with chickpeas: Chickpeas are a great addition to a basic Mediterranean salad recipe because they’re chock full of health benefits and delicious. Thanks to the chickpeas, this salad will keep you full for hours.
  • Make it a Meal: When I want a more filling meal, I like to give this salad recipe a boost and make a Mediterranean salad with chicken, using my Greek Chicken recipe. Or go really crazy and add some roasted shrimp for a seafood take on your salad.
A plateful of Mediterranean Salad
4.34 from 3 votes

Mediterranean Salad

Our Mediterranean Salad has all the flavors of the Mediterranean in an elegant, refreshing salad that's quick to make and tossed in a delicious vinaigrette.

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 726 kcal
Author Kathleen



  • 8 Cups Romaine Leaves, Torn
  • 1 (10 Ounce) Container Grape Tomatoes, Cut in Half
  • 2 English Cucumbers, Seeded Chopped In Small Cubes
  • 1 Cup Red Onion, Sliced
  • 1 1/2 Cup Pitted Kalamata Olives, Sliced
  • 1 Jar Sun-Dried Tomatoes Rinsed, Well Drained and Sliced
  • 10-12 Ounces Feta Crumbled
  • Homemade Balsamic Vinaigrette



  1. In a large bowl combine the romaine, tomatoes, cucumbers, red onions, olives and sun-dried tomatoes. Add dressing to taste and toss well. Sprinkle Feta evenly over salad. 

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Mediterranean Salad
Amount Per Serving
Calories 726 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 15g 75%
Cholesterol 63mg 21%
Sodium 1777mg 74%
Potassium 2512mg 72%
Total Carbohydrates 54g 18%
Dietary Fiber 12g 48%
Sugars 33g
Protein 21g 42%
Vitamin A 187.2%
Vitamin C 40.4%
Calcium 52.6%
Iron 44.7%
* Percent Daily Values are based on a 2000 calorie diet.

Chopped ingredients for Mediterranean Salad


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Best to Serve With:

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