Mediterranean Chopped Salad with Dressing Recipe

Jump to Recipe Print Recipe

Chopped romaine, spinach and naturally gluten free quinoa serve as the base to this Greek-inspired salad with cherry tomatoes, cucumbers, avocado, artichoke hearts, shallots and pita chips! Everything is tossed in a creamy vegan green goddess dressing that packs a punch of flavor.

I love a chopped salad and this salad with Mediterranean flavors is no exception! When every ingredient is chopped up nicely, you get to experience more flavor with every stab of your fork.

I also believe the key to a life-changingly good salad is TEXTURE. It has got to have crunch and flavor in many different forms so that your tastebuds are excited! This salad gets its crunch from crisp romaine lettuce and the salted pita chips nestled into each bite.

Here’s what you’ll need to make my Mediterranean Chopped Salad:

  • Romaine lettuce
  • Spinach
  • Quinoa
  • Cherry tomatoes
  • English cucumber
  • Avocado
  • Artichoke hearts
  • Shallot
  • Garbanzo beans
  • Gluten free pita chips
  • Vegan Green Goddess Dressing (see below)

Vegan Green Goddess Dressing

Now let’s talk a little about this dressing! Traditional green goddess dressings usually start with a base of mayonnaise and combines lots of herbs to create a creamy, green, slightly tangy dressing great for hearty lettuces.

My version is vegan — using tahini as our base in lieu of mayo — and is flavored with one of my favorite vegan staples: nutritional yeast! This ingredient gives our dressing a slightly parmesan cheesiness that is not to be missed.

If you are unconcerned with keeping the dressing vegan, feel free to substitute real parmesan cheese instead.

Here’s what you’ll need for the Vegan Green Goddess Dressing:

  • Tahini (sesame paste)
  • Lemon juice
  • Apple Cider Vinegar
  • Spinach
  • Olive oil
  • Garlic
  • Nutritional yeast
  • Kosher salt
  • Water

If you’re feeling fancy, you can also add some fresh basil, fresh parsley, or fresh oregano for extra herby notes. This green goddess dressing also makes a great addition to grain bowls, roasted veggies, or even a sandwich.

I hope you love this recipe! Keep in mind the dressing recipe makes enough for two large entree salads, so if you’d like any dressing leftover, consider doubling the recipe.

Instructions

  • Start by chopping all ingredients for the salad and combining them into a large serving bowl.
  • In a blender, add all ingredients for the green goddess dressing, then blend on low speed gradually increasing to high speed until nice and smooth. Taste for seasonings and adjust if needed.
  • Pour dressing onto salad and toss well. Serve topped with more pita chips and enjoy!

This makes a great light lunch, a healthy salad recipe for dinner, or a great side dish for grilled chicken, salmon, or even falafel. 

Make-ahead tips + storage

This salad holds up surprisingly well, especially if you leave the dressing off until just before serving. If you’re making it ahead:

  • Store the chopped salad in an airtight container in the fridge for up to 3 days.
  • Keep the dressing in a mason jar (or small bowl covered tightly) for up to 5 days. Just give it a shake if the dressing separates.
  • Add pita chips and avocado at the last minute so they stay crunchy and fresh.

If you’re serving it for dinner one night, it’s also a great way to repurpose leftovers for lunch the next time.

A few variations you might like

Want to change things up? Here are some swaps and additions I’ve tried and loved:

  • Add black olives or green beans for extra veggies.
  • Try a drizzle of balsamic vinegar or even a red wine vinaigrette instead of green goddess dressing.
  • Mix in sun-dried tomatoes or roasted red cabbage for more color and tang.
  • Crumble in goat cheese or feta for a creamy, salty touch (vegan or otherwise).
  • Add a pinch of Italian seasoning if you want something more herb-forward.

FAQs

Yes, just keep the dressing, avocado, and pita chips separate until you’re ready to eat. It holds up really well for a few days in the fridge, especially if you store it in a large bowl and give it a quick toss before serving.

You can skip it or swap in something like white beans or couscous if you want a change. I’ve even tossed in farro or brown rice and it still tastes amazing.

No worries. You’ve got options! Greek yogurt is a great non-vegan alternative—it’s tangy, creamy, and adds a bit of protein. For a dairy-free swap, try cashew butter or sunflower seed butter (nut-free!). Even a mashed avocado can work if you blend it with lemon juice, olive oil, and a touch of garlic powder. If you’re in a pinch, hummus or even mayo can fill in, depending on what you’re going for.

Not at all. I love using romaine hearts because they’re super crunchy, but any leafy greens will do. Just make sure they’re dried well—nobody wants soggy salad. (If you’ve got a salad spinner, this is its moment.)

Always. Try tossing in red bell pepper, grape tomatoes, or even kalamata olives for some briny flavor. Fresh herbs like parsley or basil can take it to the next level too.

Keep things in bite-sized pieces so you get a little bit of everything in each forkful. That’s part of what makes a good chopped salad so satisfying. A large mixing bowl makes it easier to toss everything evenly, too.

This fresh salad is one of my favorite salads to make, especially when I want something satisfying but not heavy. It’s got everything—crunchy lettuce, creamy dressing, variety of flavors, and ingredients that actually fill you up and make you feel good.

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!

Mediterranean Chopped Salad with Vegan Green Goddess Dressing

Chopped romaine, spinach and naturally gluten free quinoa serve as the base to this Greek-inspired salad with cherry tomatoes, cucumbers, avocado, artichoke hearts, shallots and pita chips! Everything is tossed in a creamy vegan green goddess dressing that packs a punch of flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Salad
Cuisine American, Greek, Mediterranean
Servings 2 entree salads

Equipment

  • blender

Ingredients
  

  • 1 cup chopped romaine hearts
  • 1 cup chopped fresh spinach leaves
  • 1/2 cup cooked quinoa see notes
  • 1/2 pint cherry tomatoes halved or quartered
  • 1/2 English cucumber peeled and diced
  • 1 cup chopped artichoke hearts
  • 1 avocado diced
  • 1/2 shallot sliced thinly
  • 1/2 cup gluten free pita chips crunched

Vegan Green Goddess Dressing

  • 2 tbsp. tahini aka sesame paste
  • 2 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 1 cup fresh spinach leaves
  • 1 clove garlic smashed
  • 1/4 cup nutritional yeast
  • 1/2 tsp. kosher salt
  • 1 tbsp. olive oil
  • 1 tbsp. water

Instructions
 

  • Start by chopping all ingredients for the salad and combining them into a large serving bowl.
  • In a blender, add all ingredients for the green goddess dressing, then blend on low speed gradually increasing to high speed until nice and smooth. Taste for seasonings and adjust if needed.
  • Pour dressing onto salad and toss well. Serve topped with more pita chips and enjoy!

Notes

To cook quinoa: rinse 1/2 cup of dry quinoa well in a mesh sieve, then add to saucepan. Cover with 1 cup of water or chicken broth then bring to a boil. Once boiling, lower heat to simmer and cook until liquid has absorbed, about 15 minutes. Let cool slightly before adding to cold salad.
Keyword chopped, dressing, goddess, greek, greens, mediterranean, salad, vegan
Tried this recipe?Share with others how it was!

Read More

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating