Quick Chopped Salad with Lemon Basil Vinaigrette on a yellow napkin.
Quick Chopped Salad with Lemon Basil Vinaigrette
Prep Time
15 mins
Total Time
15 mins
 

This Quick Chopped Salad with Lemon Basil Vinaigrette is the easiest, most delicious salad recipe for hot summer days!

Course: Salad
Cuisine: American, Greek
Keyword: best chopped salad, lemon basil dressing, lemon basil vinaigrette, quick chopped salad
Servings: 4 main dish servings
Calories: 414 kcal
Author: Ginnie
Ingredients
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup halved kalamata olives
  • 1 pint grape or cherry tomatoes, halved or quartered depending on size
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1 large head romaine lettuce, chopped
  • 4 ounces feta, diced*
For Lemon Basil Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 1 large lemon, juiced
  • salt
  • pepper
  • 1/4 cup lightly packed basil leaves, chopped
Instructions
  1. Add chickpeas, olives, tomatoes, cucumber, and lettuce to a large bowl.
  2. Lightly toss, then top with feta.

  3. Whisk together olive oil and lemon juice until well combined.

  4. Season generously with salt and pepper; stir in basil.

  5. Pour vinaigrette over salad; toss well.

  6. Serve salad immediately. Enjoy!

Notes

*Easily make this salad vegan by skipping the feta or replacing it with your favorite vegan cheese ... this Vegan Feta recipe from Plant Powered Kitchen sounds delicious!