Save Summer heat in my small apartment meant refusing to turn on the oven. I had leftover chicken from a weekend roast and a can of chickpeas sitting on the counter, which is how this salad happened on a Tuesday night. The crisp cucumbers were from the farmers market that morning, still cold from my market bag. Something about the combination of creamy feta against bright lemon juice made the whole bowl disappear faster than I expected.
My friend Sarah dropped by unexpectedly while I was mixing this together, grabbed a fork from the drawer, and started eating right from the bowl. We ended up sitting cross-legged on the kitchen floor, sharing it and talking until the sun went down. That afternoon turned this into my go-to when people say they are stopping by.
Ingredients
- Cooked chicken breast: Rotisserie chicken from the grocery store works perfectly here, saving you time without sacrificing flavor
- Chickpeas: Rinse them thoroughly and pat them dry so the dressing clings instead of sliding off
- Cherry tomatoes: Choose ones that feel heavy for their size and store them on the counter, not the refrigerator, for the best taste
- English cucumber: Leave some of the skin on for texture, but remove the watamy seeds in the center with a spoon
- Red onion: Slice it paper thin and soak the slices in ice water for 10 minutes if you want to tame the sharp bite
- Fresh parsley: Flat leaf parsley has more flavor than the curly variety and holds up better in hearty salads
- Feta cheese: Block feta you crumble yourself tastes creamier than pre crumbled, which often contains anti caking agents
- Kalamata olives: These dark purple Greek olives pack a briny punch that balances the bright lemon in the dressing
- Extra virgin olive oil: Use the good stuff here since the dressing is simple and the oil really shines through
- Fresh lemon juice: Room temperature lemons yield more juice, and roll them on the counter before cutting to break down the membranes
- Dried oregano: Rub the oregano between your fingers before adding it to release the aromatic oils
- Dijon mustard: This acts as an emulsifier, helping the oil and lemon juice come together into a creamy dressing
- Garlic clove: Use a microplane or grate it finely so no one bites into a raw chunk of garlic
Instructions
- Prep your base:
- Place the diced chicken, drained chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, chopped parsley, crumbled feta, and halved olives in a large mixing bowl
- Make the dressing:
- Whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and pepper in a small bowl until the mixture thickens slightly
- Toss it together:
- Pour the dressing over the salad and use gentle folding motions to coat everything without breaking up the feta or mashing the chickpeas
- Let it rest:
- Taste a piece of chicken with some dressing and adjust the salt or lemon juice if needed, then refrigerate for 20 minutes before serving
Save This is now the dish I bring to every summer potluck. There is never any left to bring home, which is the best compliment food can receive.
Make It Your Own
Sometimes I swap the chicken for shredded rotisserie when I am rushing, or add diced avocado for extra creaminess that plays so well against the salty olives. Bell peppers add crunch and color, while artichoke hearts make it feel even more Mediterranean.
Serving Ideas
Warm pita bread on the side turns this from a salad into something closer to a meal. During winter, I serve it over a bed of warm mixed greens to take the chill off. It also works beautifully stuffed into a whole wheat wrap for lunch the next day.
Storage And Prep
This salad keeps well in the refrigerator for up to three days, though the cucumbers will soften as they sit. I recommend storing the dressing separately and tossing it right before serving if you are meal prepping for the week.
- Chill the salad in individual containers for grab and go lunches all week
- The flavors actually improve after marinating overnight in the refrigerator
- Add fresh parsley right before serving to keep it vibrant and green
Save Eating this on my balcony with a glass of cold white wine has become my version of a Mediterranean vacation, no plane ticket required.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the salad components separately and store them in the refrigerator for up to 2 days. Keep the dressing in a separate container and toss everything together just before serving to maintain freshness and prevent the vegetables from becoming soggy.
- → What's the best way to cook the chicken for this dish?
You can poach, grill, or roast boneless chicken breasts until cooked through (165°F internally), then cool and dice. For convenience, rotisserie chicken works beautifully and saves time. Leftover cooked chicken from dinner is also a great option.
- → Is this salad gluten-free?
Yes, the base salad is naturally gluten-free. However, always verify that your Dijon mustard and any packaged ingredients are certified gluten-free if you have celiac disease or gluten sensitivity, as some brands may contain gluten.
- → How can I make this vegetarian?
Simply omit the chicken and increase the chickpeas to 2 cans for additional protein and substance. You can also add grilled tofu, white beans, or lentils as protein alternatives while maintaining the Mediterranean flavor profile.
- → What dressing variations work well?
Beyond the classic lemon-oregano vinaigrette, try a red wine vinaigrette, balsamic dressing, or creamy tahini-lemon blend. Adjust the olive oil and acid ratios based on your preference for a lighter or richer taste.
- → Can I prepare this without fresh lemon juice?
While fresh lemon juice provides the best flavor, you can substitute with red wine vinegar, white wine vinegar, or quality bottled lemon juice in equal amounts. The acidity helps balance the richness of the olive oil and feta cheese.