Save to Pinterest Last summer, my neighbor returned from Greece with tales of endless mezze spreads and showed up on my porch with a bowl of this salad. We ate it on her back steps while the fireflies came out, and I remember thinking how something so simple could taste like sunshine on a plate. The crunch of cucumbers against creamy feta, that briny pop of olives, and the bright hit of lemon made everything feel lighter somehow. I've been making it ever since, usually when I need dinner to feel like a vacation.
I brought this to a potluck last month and watched three different people ask for the recipe before they even finished their first bite. Something about the combination of textures and those Mediterranean flavors makes people happy. My friend Sarah, who claims to hate salads, went back for seconds and texted me the next day saying she couldn't stop thinking about it.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, and honestly, I use it more often than not because the seasoned meat adds another layer of flavor
- 1 can chickpeas (15 oz / 400 g): Rinse them really well and pat them dry if you have time, it keeps the salad from getting watery
- 1 cup cherry tomatoes: The sweetness of cherry tomatoes balances the salty feta and olives perfectly
- 1 cup cucumber: English or Persian cucumbers are ideal because they have fewer seeds and thinner skin
- 1/4 cup red onion: Slice it as thin as you can, or soak the slices in cold water for 10 minutes to tame the sharp bite
- 1/4 cup fresh parsley: Flat leaf parsley has more flavor than the curly stuff, and it adds this fresh herbal brightness throughout
- 1/2 cup feta cheese: Block feta that you crumble yourself is creamier than pre crumbled, which can be dry and grainy
- 1/3 cup Kalamata olives: These deep purple olives have such a rich, fruity brine that ties everything together
- 3 tbsp extra virgin olive oil: Use the good stuff here since its not being heated, you can really taste it
- 2 tbsp lemon juice: Fresh is absolutely non negotiable, bottled stuff has a weird artificial brightness
- 1 tsp dried oregano: Rub it between your fingers before adding to wake up the oils
- 1/2 tsp Dijon mustard: This is the secret that helps the dressing emulsify and stay creamy
- 1 small garlic clove: Mince it finely so you dont bite into big chunks of raw garlic
- Salt and black pepper: Go easy on the salt since the feta and olives are already quite salty
Instructions
- Prep all your ingredients first:
- Having everything chopped and ready before you start assembling makes this come together in minutes
- Combine the salad base:
- In your largest bowl, toss together the chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta, and olives until theyre evenly distributed
- Whisk together the dressing:
- In a small bowl, combine the olive oil, lemon juice, oregano, Dijon, garlic, salt, and pepper, whisking until it thickens slightly and looks creamy
- Toss and taste:
- Pour the dressing over the salad and fold everything together gently, then taste and add more salt or pepper if it needs a little something
- Let it rest or serve:
- You can eat it right away, but letting it sit for 20 minutes lets the dressing soak into the chickpeas and chicken a bit
Save to Pinterest This has become my go to when friends come over for casual dinner on the patio. Theres something about piling mounds of this onto plates and watching everyone dig in that feels like hosting, even when the effort was minimal. Last week we ate it while planning a summer trip, and I swear the food made the conversation better.
Making It Your Own
Once youve made this a few times, youll start finding little ways to make it yours. Sometimes I add diced avocado when I want something creamier, or throw in some diced bell peppers for extra crunch and color. The recipe is forgiving that way.
The Meal Prep Secret
I pack the salad and dressing separately in glass containers, and they both keep beautifully for four days. The chickpeas actually get better as they marinate in the fridge. Just shake the dressing and pour it over when youre ready to eat.
Serving Ideas
This is substantial enough to be a main dish, but Ive also served it alongside grilled fish or as part of a bigger mezze spread with hummus and warm pita. Last summer I scooped it into butter lettuce cups for a lighter version that was perfect for a poolside lunch.
- Warm some pita bread and let everyone scoop the salad themselves
- Serve over a bed of mixed greens if you want to stretch it to feed more people
- Top with extra herbs like fresh mint or dill for a different flavor profile
Save to Pinterest Hope this becomes a regular in your rotation like it has in mine. Theres something deeply satisfying about eating food this vibrant and delicious.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad components up to 4 hours ahead and keep them separate in the refrigerator. Add the dressing just before serving to maintain crisp vegetables and prevent the salad from becoming soggy.
- → What type of chicken works best?
Cooked chicken breast is ideal for this salad. You can use freshly cooked, rotisserie chicken, or leftover roasted chicken. For convenience, rotisserie chicken saves significant prep time without compromising flavor.
- → How do I make this vegetarian?
Simply omit the chicken and increase the chickpeas to 2 cans (30 oz total). The chickpeas provide excellent plant-based protein while maintaining the salad's hearty, satisfying nature.
- → Can I substitute the dressing ingredients?
Absolutely. You can swap lemon juice for lime or red wine vinegar, adjust herbs to your preference, or use balsamic vinegar for deeper flavor. The ratio of 3 parts oil to 1 part acid works well for most combinations.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. However, always verify your olives and Dijon mustard labels, as some processed versions may contain gluten or be processed in shared facilities with gluten products.
- → What vegetables can I add or substitute?
Feel free to customize with bell peppers, artichoke hearts, diced radishes, or fresh dill. Avocado adds creaminess, while bell peppers provide extra crunch. Keep vegetables fresh and raw for the best texture contrast.