Mediterranean Chopped Salad

By Rena |

This Mediterranean salad is a twist to the classic Fattoush salad. Made with fresh vegetables and tossed in with a citrusy creamy dressing. Perfect salad recipe to add to your dinner table as a side dish.

top view chopped salad with naan bread and creamy dressing on a white plate

Top this Mediterranean chopped salad with some grilled chicken to make it a complete meal. This Chopped salad is so good, easy to make, and ready in just 15 minutes. Loaded with fresh vegetables and tossed in with a creamy and zesty Mediterranean dressing. Similar to the classic fattoush salad recipe, this Mediterranean is a welcoming twist to what you are used to seeing and tasting so good! It makes for a perfect quick lunch or side dish recipe to add to your weekly recipe rotation.

Why you will love this chopped salad

  • Tastes like fattoush but even better! If you love the classic fattoush you always order at restaurants, you will love this creamy version of it. It’s delish!
  • Easy: Super easy to make this Mediterranean salad. Make the dressing beforehand and chop the veggies ahead if you liked and toss it when ready to serve.
  • Versatile: a simple salad that will work so well with any meal you decide to serve it with.
top view chopped salad in a white plate

Ingredients you will need

These are just a list of ingredients you will need to make this Mediterranean salad. The full measurements will be listed further down below.

naan bread or 3-4 small ones, or toasted pita bread
ripe tomatoes
English cucumber
green onions
flat-leaf parsley
plain yogurt
fresh mint
garlic cloves
lemon
white wine vinegar or apple cider
olive oil
salt and pepper
sumac

ingredients to make the Mediterranean chopped salad

How to make this Mediterranean Salad

Heat a grill pan over medium heat. Drizzle the naan bread with a bit of water, then place it onto the hot grill.

Grill for about 2 minutes per side, or until nicely charred and toasted.

grilled and chopped naan bread

Meanwhile, in a small bowl add all dressing ingredients and mix to combine.

In a large bowl combine prepped veggies. Pour the dressing over and mix to combine. Allow the flavors to meld for at least 15 minutes.

chopped tomatoes, cucumber, and onions on platter

Just before serving, break the naan into bite sized pieces and toss it into the salad.

Serve immediately and enjoy!

top view of salad on a plate

Recipe notes and tips

  • Naan: the Naan can be replaced with pita bread. Lightly fry or toat the pita bread pieces on a pan.
  • Oil: Olive oil works great in a salad but cit can be replaced with avocado oil
  • Yogurt: Best to use plain yogurt. This can be replaced with Greek Yogurt or for a vegan-friendly option, you may use non-dairy yogurt.
  • Mint: Fresh mint give a unique and fresh taste to the salad. But this can be replaced with one tablespoon of dried mint.
  • Sumac: this is a Mediterranean herb/spice. If you have this and are able to buy it please use it, otherwise, you can omit it.
  • To store: it is best to not mix the salad with the dressing and store the dressing separately to prevent it from getting soggy. If you do have a leftover salad that’s already tossed in with the dressing, place it in an airtight container in the fridge and serve the next day. 
close up of chopped salad on a white plate

Frequently asked questions

What is a Mediterranean salad made of?

Mediterranean salads are primarily made of cucumbers, tomatoes, fresh parsley, and tossed in with a lemon oil dressing. This chopped salad is made with added ingredients like lettuce, fresh mint, naan bread, and a creamy citrusy dressing.

How long does a Mediterranean salad last?

If the salad is mixed in with the dressing it should be consumed within a few hours. You may store the leftover salad in the fridge for up to two days but the lettuce will wilt. It is best to store the dressing separately and then mix when ready to serve.

How far in advance can you prep salad?

You can prep all your salad ingredients 3 days ahead. So long as you use fresh ingredients and the chopped veggies are properly dried and stored. Store the dressing separately and mix when ready to serve.

top view salad

What to serve with this chopped salad

Other salad recipes to try

side shot of chopped Mediterranean salad

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top view chopped salad with naan bread and creamy dressing on a white plate

Mediterranean Chopped Salad

Easy and refreshing Mediterranean salad made with fresh veggies, and tossed in with a zesty creamy dressing.
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Course: Salad
Cuisine: Mediterranean
Diet: Low Fat
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 161kcal
Author: Rena

Ingredients

  • 1 large naan bread or 3-4 small ones or toasted pita bread
  • 3-4 large ripe tomatoes diced into bite-sized pieces
  • 1 thin English cucumber diced into ¼ inch pieces
  • 2-3 green onions thinly sliced
  • 1/4 cup flat-leaf parsley chopped

Dressing:

  • 1 cup plain yogurt
  • 2 tbsp freshly chopped mint
  • 2 cloves garlic pressed
  • 3 tbsp lemon juice and 1/2 tbsp lemon zest
  • 2 tbsp white wine vinegar or cider vinegar
  • 2 tbsp olive oil
  • 1 ½ tsp kosher salt
  • ¾ tsp black pepper
  • 1 tsp sumac orange Middle Eastern spice

Instructions

  • Heat a grill pan over medium heat. Drizzle the naan bread with a bit of water, then place it onto the hot grill.
  • Grill for about 2 minutes per side, or until nicely charred and toasted.
  • Meanwhile, in a small bowl add all dressing ingredients and mix to combine.
  • In a large bowl combine prepped veggies. Pour the dressing over and mix to combine. Allow the flavors to meld for at least 15 minutes.
  • Just before serving, break the naan into bite-sized pieces and toss it into the salad
  • Serve immediately and enjoy!

Notes

  • Naan: the Naan can be replaced with pita bread. Lightly fry or toat the pita bread pieces on a pan.
  • Oil: Olive oil works great in a salad but cit can be replaced with avocado oil
  • Yogurt: Best to use plain yogurt. This can be replaced with Greek Yogurt or for a vegan-friendly option, you may use non-dairy yogurt.
  • Mint: Fresh mint give a unique and fresh taste to the salad. But this can be replaced with one tablespoon of dried mint.
  • Sumac: this is a Mediterranean herb/spice. If you have this and are able to buy it please use it, otherwise, you can omit it.
  • To store: it is best to not mix the salad with the dressing and store the dressing separately to prevent it from getting soggy. If you do have a leftover salad that’s already tossed in with the dressing, place it in an airtight container in the fridge and serve the next day. 

Nutrition

Serving: 1bowl | Calories: 161kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 750mg | Potassium: 404mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1174IU | Vitamin C: 22mg | Calcium: 94mg | Iron: 1mg
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