Save Last summer my neighbor Anna brought over this incredible salad after I'd complained about wanting something fresh but satisfying for lunch. She left me the bowl on my porch with a sticky note that just said 'trust me' and honestly one bite changed how I think about summer meals entirely.
I started making this every Sunday for meal prep after that first taste. My teenage son who usually turns his nose up at anything with 'too many vegetables' actually asked if I could pack it in his lunch. Now it's become our go to for potlucks because everyone asks for the recipe.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time. I've even used leftover grilled chicken from the night before with great results.
- Chickpeas: These add such a satisfying creaminess and extra protein. Rinse them really well and pat them dry so they don't make the salad soggy.
- Cherry tomatoes: When you halve them they release just enough juice to mingle with the dressing. Look for ones that feel heavy for their size.
- Cucumber: English cucumbers work best since they have fewer seeds and thinner skin. If using regular cucumber, peel it first.
- Red onion: Soaking the sliced onion in cold water for 10 minutes takes away that harsh bite while keeping the beautiful pink color.
- Fresh parsley: Flat leaf parsley has such a clean bright flavor that ties everything together. Curly parsley can be tough and less flavorful.
- Feta cheese: Block feta that you crumble yourself has so much more flavor than pre crumbled. I like to leave some larger chunks for those creamy bites.
- Kalamata olives: These bring that perfect briny punch. If you can't find them, any black olive will work but the taste won't be quite the same.
- Extra virgin olive oil: Since this salad isn't cooked, use your best olive oil. The flavor really shines through.
- Fresh lemon juice: Bottled lemon juice simply cannot compare. Roll the lemon on the counter before juicing to get every last drop.
- Dried oregano: Mediterranean oregano has a more floral flavor than the regular variety. Rub it between your fingers before adding to wake up the oils.
- Dijon mustard: This helps emulsify the dressing so it doesn't separate. It also adds just a tiny kick that makes everything pop.
- Garlic: One small clove is plenty since it's raw. Mince it finely so you don't get big raw garlic chunks.
- Salt and pepper: Go easy on the salt since the feta and olives are already salty. Fresh cracked black pepper makes such a difference.
Instructions
- Prep all your vegetables first:
- Halve the tomatoes, dice the cucumber into small pieces, and slice the onion as thinly as you can. Chop the parsley until you have about a quarter cup. Doing all the chopping first makes the assembly so much faster.
- Combine the salad ingredients:
- In your largest bowl, add the chicken, chickpeas, all the vegetables, parsley, feta, and olives. I like to use a glass bowl so I can see all the beautiful colors coming together. Give everything a gentle toss to distribute the ingredients evenly.
- Make the zesty dressing:
- Whisk together the olive oil, lemon juice, oregano, mustard, garlic, salt, and pepper in a small bowl. Keep whisking until it thickens slightly and becomes opaque which means it's properly emulsified. This should take about 30 seconds of enthusiastic whisking.
- Dress and toss the salad:
- Pour the dressing over the salad and use two large spoons to toss everything gently. You want every bite to have a little bit of dressing but not be swimming in it. Taste a piece of chicken and adjust the seasoning if needed.
- Let the flavors marry:
- Serve right away if you're hungry, but letting it chill for 20 minutes makes it even better. The chickpeas absorb some of the dressing and the flavors meld together beautifully in the refrigerator.
Save Last month I brought this to a book club meeting and three people asked for the recipe before we even started discussing the book. Something about the combination of textures and bright flavors just makes people happy.
Making It Your Own
I've discovered that this salad is incredibly forgiving. Sometimes I add diced bell peppers when I need to use them up. A handful of arugula or spinach underneath turns it into a more substantial meal. Even some diced avocado works beautifully if you want extra creaminess.
The Perfect Dressing Ratio
After making this dozens of times, I've found that the ratio of olive oil to lemon juice is crucial. Three tablespoons of oil to two tablespoons of lemon hits that perfect balance between rich and bright. Too much oil makes it heavy, too much lemon makes it too acidic. Trust the ratio.
Serving Suggestions That Work
This salad is substantial enough to stand alone but sometimes I like to serve it with warm pita bread brushed with olive oil. It's also wonderful over a bed of mixed greens for a lighter version. The leftovers make an amazing lunch the next day.
- Try grilling the chicken with some lemon and herbs first for even more flavor
- Some toasted pine nuts or walnuts on top add such a lovely crunch
- A drizzle of good quality balsamic glaze right before serving looks beautiful
Save I hope this becomes one of those recipes you turn to again and again. There's something so satisfying about a meal that's this delicious and this good for you.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a convenient substitute for cooked chicken breast. Simply shred or dice it and add to your salad. It often has more flavor than plain cooked chicken.
- → How long can this salad be stored?
Keep the dressing separate and store components in airtight containers for up to 3 days. Toss together just before serving to maintain crispness of vegetables and texture of greens if added.
- → Is this salad vegetarian-friendly?
Yes, simply omit the chicken and increase the chickpeas to 2 cans for protein. The salad remains hearty and satisfying with the legumes, feta, and olive oil dressing.
- → What can I add for more crunch?
Chopped bell peppers, sliced radishes, or crispy croutons add excellent texture. Sliced avocado provides creaminess without compromising the Mediterranean flavor profile.
- → Can I make the dressing ahead of time?
Absolutely. Combine olive oil, lemon juice, oregano, mustard, and garlic in a jar up to 2 days ahead. Shake well before tossing with your salad ingredients.
- → Is this salad gluten-free?
Yes, all primary ingredients are naturally gluten-free. However, verify that your Kalamata olives and Dijon mustard are certified gluten-free if you have celiac disease or sensitivity.