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Feta Chopped Salad Recipe
Ben Carraoli

Feta Chopped Salad Recipe

I recently tried making this Feta Chopped Salad, and I have to say, it instantly became my favorite quick and fresh dish. The combination of crisp romaine, creamy feta, and tangy red wine vinaigrette is simply irresistible.
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Total Time 10 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 4 cups romaine lettuce chopped – crisp and fresh, avoid pre-washed bags that are soggy
  • 1 cup cucumber diced – adds crunch and freshness
  • 1/4 cup red onion thinly sliced – sharp flavor balances the creamy feta
  • 1/2 cup Feta cheese crumbled – I prefer fresh feta over pre-crumbled for better texture
  • 2 tablespoons fresh dill chopped – brings a fragrant, herbaceous note
  • 2 tablespoons red wine vinegar – for tanginess in the dressing
  • 1/4 cup extra virgin olive oil – adds richness and binds the flavors
  • Salt and black pepper to taste – enhances the natural flavors

Method
 

  1. I start by washing and chopping the romaine, cucumbers, and red onion. Keeping pieces bite-sized ensures every forkful gets a mix of flavors.
  2. In a small bowl, I whisk together red wine vinegar, olive oil, salt, and pepper. It’s simple, but this dressing ties the salad together perfectly.
  3. Next, I add the chopped vegetables, feta, and dill to the mixing bowl. I pour the dressing over and toss gently to coat everything evenly.
  4. You can serve immediately for a crisp salad or chill it for 10-15 minutes to let flavors meld. I love that extra burst of flavor from chilling!

Notes

  • I always crumble fresh feta myself—it tastes so much creamier
  • Make sure lettuce is thoroughly dry to avoid a soggy salad
  • I sometimes add a pinch of garlic powder to the dressing for extra depth
  • Tasting as I go helps me adjust vinegar and salt perfectly