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Mediterranean-Style Chopped Salad with Oregano Vinaigrette Recipe

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★★★★★

4.6 from 143 reviews

A vibrant and refreshing Mediterranean-Style Chopped Salad featuring a zesty oregano vinaigrette, tender farro, crisp vegetables, tangy feta, and pepperoncinis. Perfect as a light lunch or a side dish packed with textures and bright flavors.

Ingredients

Scale

Dressing

  • 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

Salad

  • 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

For Serving

  • 1/2 head iceberg lettuce
  • 1 head radicchio

Instructions

  1. Make the vinaigrette: Mince 2 large or 3 small cloves of garlic and place in a large bowl. Add 1/4 cup vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and freshly ground black pepper. Whisk to combine. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil until the mixture emulsifies. Pour half into an airtight container and refrigerate. Keep the remaining vinaigrette in the bowl for salad assembly.
  2. Cook the farro: Rinse 1/2 cup farro under cold running water using a fine-mesh strainer and drain well. Bring 6 cups water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon kosher salt. Boil until tender but with a slight chew—10 to 15 minutes for pearled farro or 25 to 30 minutes for semi-pearled. Drain and return farro to the saucepan to cool.
  3. Prepare the vegetables and mix salad: Core, seed, and dice 2 medium 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 pickled pepperoncinis (about 1/4 cup). If feta cheese isn’t pre-cubed, cut 6 ounces into 1/2-inch cubes. Drain and rinse the chickpeas. Add all these ingredients as you prepare them to the bowl with the vinaigrette.
  4. Add farro and adjust seasoning: Add the cooled farro to the vinaigrette bowl and toss gently to combine. Taste the salad and add more salt if needed (likely about 1/2 teaspoon). If the mixture seems dry, drizzle with some reserved vinaigrette. Cover and refrigerate.
  5. Prepare the lettuces: Core and chop 1/2 head iceberg lettuce into thin strips (about 4 packed cups). Core and chop 1 head radicchio into thin strips (about 3 packed cups). Transfer both to a large airtight container, toss gently, and refrigerate until serving.
  6. Assemble and serve: When ready to eat, toss together equal portions of the chickpea and vegetable farro mixture and the lettuce mixture (about 1 heaping cup of each). Drizzle with reserved dressing if desired and serve chilled or at room temperature.

Notes

  • Farro cooking times vary; semi-pearled farro takes longer to cook than pearled.
  • The salad can be made ahead and stored separately in the refrigerator for up to 2 days.
  • Adjust salt seasoning after combining all ingredients since feta and pepperoncinis add saltiness.
  • Use fresh, firm vegetables for the best texture and flavor.
  • For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.

Keywords: Mediterranean salad, chopped salad, farro salad, oregano vinaigrette, vegetarian salad, chickpea salad, healthy lunch, feta salad, easy salad recipe

Find it online: https://miarosetti.com/mediterranean-style-chopped-salad-with-oregano-vinaigrette-recipe/