Name: Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 to 3 cloves garlic; 1/4 cup vinegar; 1 tablespoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon Dijon mustard; Freshly ground black pepper, to taste; 1/2 cup extra-virgin olive oil; 1/2 cup farro (semi-pearled or pearled); 1 teaspoon kosher salt, plus more as needed; 2 medium bell peppers; 2 large or 4 small stalks celery; 1/2 medium English cucumber; 1/2 small red onion; 8 small pickled pepperoncinis; 6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups); 1 (about 15-ounce) can chickpeas, drained and rinsed; 1/2 head iceberg lettuce; 1 head radicchio

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Introduction

This Mediterranean-Style Chopped Salad with Oregano Vinaigrette is a vibrant and refreshing dish full of crisp vegetables, tangy feta, and hearty farro. Perfect as a light lunch or a side salad, its bright flavors and satisfying textures make it a crowd-pleaser any time of year.

A large white plate on a white marbled surface holds a colorful salad with many layers. The outer layers include chopped red and yellow peppers in one section, thinly sliced red onions in another, diced cucumbers, and whole chickpeas scattered in multiple parts. There is a layer of cubed white feta cheese near the center, surrounded by sliced green peppers and small grains that look like barley below the cheese. The textures vary from the smooth cheese cubes, crisp vegetables, to the round chickpeas. Two wooden spoons rest on opposite sides of the plate, slightly covering some of the salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing (yields about 3/4 cup):
2 to 3 cloves garlic
1/4 cup 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 (yields about 7 cups):
1/2 cup farro (semi-pearled or pearled is fine; cooking time will differ)
1 teaspoon kosher salt, plus more as needed
2 medium bell peppers
2 large or 4 small stalks celery
1/2 medium English cucumber
1/2 small red onion
8 small pickled pepperoncinis
6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 (about 15-ounce) can chickpeas
For serving:
1/2 head iceberg lettuce
1 head radicchio

Instructions

Step 1: Make the vinaigrette by mincing 2 large or 3 small cloves of garlic and placing them in a large bowl. Add 1/4 cup vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds of black pepper. Whisk to combine.
Step 2: While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil until the dressing emulsifies. Pour half into an airtight container and refrigerate. Keep the remaining vinaigrette in the bowl for tossing the salad.
Step 3: Rinse 1/2 cup farro in a fine-mesh strainer under cool running water and let drain. Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon kosher salt. Boil until the farro is tender but still slightly chewy—10 to 15 minutes for pearled farro or 25 to 30 minutes for semi-pearled.
Step 4: Drain the cooked farro and return it to the saucepan to cool.
Step 5: Prepare the vegetables and add each one to the bowl of vinaigrette as you go: core, seed, and dice 2 bell peppers (about 2 cups); dice 2 large or 4 small celery stalks (about 1 cup); dice 1/2 English cucumber (about 1 cup); thinly slice 1/2 small red onion into half-moons; slice 8 small pepperoncinis (about 1/4 cup); cube 6 ounces feta cheese if not already done; and drain and rinse 1 can of chickpeas.
Step 6: Add the cooled farro to the vinaigrette bowl and toss everything to combine. Taste and adjust seasoning with additional kosher salt if needed, likely about 1/2 teaspoon. If the salad seems dry, drizzle with some of the reserved vinaigrette. Cover and refrigerate.
Step 7: Core and chop 1/2 head iceberg lettuce into thin strips (about 4 packed cups) and core and chop 1 head radicchio into thin strips (about 3 packed cups). Toss together in a large airtight container and refrigerate until ready to serve.
Step 8: To serve, toss together equal amounts of the chickpea-farro mixture and the lettuce-radicchio mixture (about a heaping 1 cup each). Drizzle with the reserved dressing if desired.

Tips & Variations

Use pearled farro for quicker cooking, or semi-pearled if you prefer more chew and fiber.
For a nuttier flavor, toast the farro lightly in a dry skillet before boiling.
Add olives or sun-dried tomatoes for extra tang and depth.
Swap feta for goat cheese for a creamier texture.
Prepare the vinaigrette a day ahead to deepen the flavors.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Toss together just before serving for the freshest texture. The vinaigrette will keep for up to a week refrigerated. Leftover salad can be reheated gently if you prefer it warm, but it is best served chilled or at room temperature.

How to Serve

A large white bowl filled with a colorful salad held by two hands on each side, resting on a white marbled surface. The salad layers from the bottom up start with green leafy lettuce and purple radicchio, topped with diced yellow and orange bell peppers, sliced red onions, chopped cucumbers, and chickpeas. There are small chunks of white cheese sprinkled with herbs in the center, and some grains mixed in on the edge. A silver fork is placed inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese or replace it with a plant-based alternative to keep the Mediterranean flavors while making it vegan-friendly.

How do I cook farro if I don’t have a time guide?

Simmer farro in salted boiling water, testing it after 10 minutes for pearled and up to 30 minutes for semi-pearled. It should be tender but still slightly chewy in the center when done.