Kitchen notes · a little help before you start
Chopped Feta Salad
Crisp romaine and cucumber make a refreshing forkful with salty feta scattered through. Fresh dill gives this simple salad its own character, with red wine vinegar keeping the dressing lively. Toss a bowl just before eating and enjoy the cool crunch while the leaves are fresh.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Sides
- Cuisine
- Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Prepare before tossing
Have the romaine chopped and cucumber, onion, dill and feta ready before combining the salad all at once.
2. Oil and vinegar join together
Add olive oil and red wine vinegar with the other ingredients for the single tossing step.
3. Serve as soon as tossed
The directions serve this salad right away, so combine it when you're ready to eat.
Get to know the ingredients
Large cucumber chunks
Peel the English cucumber and dice into the larger chunks listed before adding to the chopped romaine.
Crumbled feta
Crumble feta for tossing through the salad rather than leaving it as a large piece on top.
Lengthwise red onion slices
Slice the small red onion lengthwise as listed before adding to the salad bowl with its other ingredients.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 1 steps completeMake room for Chopped Feta Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Give everything a good toss
Toss until the lettuce, vegetables, feta and dill are mixed with oil and vinegar, then serve immediately.
A little more help as you go
Fresh dill belongs throughout
Use fresh chopped dill in the main toss, so its flavor is mixed among the cucumber and romaine.
Measure the salt with the dressing
Add the listed kosher salt and black pepper with the oil, vinegar and salad ingredients during the toss.
A few questions you might have
Should I peel the cucumber?
The English cucumber is listed peeled and diced in large chunks for this chopped romaine salad.
Is the dill a final garnish?
All ingredients are tossed together, including fresh chopped dill, before the salad is served right away.
Are tomatoes included?
The salad listed here uses romaine, cucumber, feta, red onion and dill with its oil-and-vinegar dressing.
Do I need to blend a separate dressing?
The direction is simply to toss all ingredients together; no blending or separate dressing stage is included.
What vinegar is used?
Red wine vinegar is listed for adding with olive oil and the rest of the salad ingredients.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
