Description
This Mediterranean-Style Chopped Salad is fresh, crunchy, and loaded with chickpeas, farro, feta, and crisp vegetables, all tossed in a bold oregano vinaigrette. It’s hearty enough for lunch, beautiful enough for entertaining, and perfect for easy meal prep.
Ingredients
For the Oregano Vinaigrette
2–3 cloves garlic, minced
1/4 cup red wine vinegar
1 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
For the Salad
1/2 cup farro (pearled or semi-pearled)
1 teaspoon kosher salt, plus more to taste
2 medium bell peppers, diced
2 large (or 4 small) celery stalks, diced
1/2 English cucumber, diced
1/2 small red onion, thinly sliced
8 small pepperoncinis, sliced
6 ounces feta cheese, cut into 1/2-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed
For Serving
1/2 head iceberg lettuce, chopped
1 head radicchio, chopped
Instructions
Make the vinaigrette:
In a large bowl, whisk together minced garlic, red wine vinegar, oregano, kosher salt, Dijon mustard, and black pepper. Slowly drizzle in olive oil while whisking until emulsified. Transfer half to an airtight container and refrigerate.Cook the farro:
Rinse farro under cool water. Bring 6 cups of water to a boil. Add farro and 1 teaspoon salt. Cook 10–15 minutes for pearled or 25–30 minutes for semi-pearled until tender but slightly chewy. Drain and let cool.Build the salad base:
Add diced bell peppers, celery, cucumber, red onion, pepperoncinis, feta, and chickpeas to the bowl with remaining vinaigrette. Toss to coat.Combine with farro:
Add cooled farro to the bowl and toss well. Adjust salt if needed. If dry, drizzle with reserved dressing. Refrigerate.Prepare greens:
Chop iceberg and radicchio. Store separately in an airtight container.Serve:
Toss equal amounts of the chickpea-farro mixture and lettuce mixture. Drizzle with additional dressing if desired.
Notes
For gluten-free, swap farro with quinoa or brown rice.
Soak sliced red onion in cold water for 10 minutes to mellow the flavor.
Store components separately for up to 4 days for best texture.
Dressing keeps well refrigerated for 5–7 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad , Lunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 generous bowl (about 2 cups)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 25 mg