By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
159 cal · 30 min
Mediterranean Chopped Salad with Tomatoes, Peppers, Feta, and Basil
Recipe GLPRffb033fd6d77f1
A vibrant, fresh salad bursting with ripe cherry tomatoes, crisp bell peppers, tangy feta cheese, and aromatic basil. This Mediterranean classic is tossed with a simple vinaigrette of balsamic vinegar, Dijon mustard, and extra-virgin olive oil, creating a light and satisfying dish perfect as a side or light meal.
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Ingredients
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
1 medium red bell pepper, cut into 3/4-inch pieces
1 medium green bell pepper, cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper to taste
1 tablespoon balsamic or red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
4 ounces feta cheese, cut into 1/2-inch cubes
1/2 cup chopped fresh basil leaves
Directions
Prepare all vegetables by thinly slicing the red onion and halving the cherry tomatoes. Cut the red and green bell peppers into 3/4-inch pieces.
In a small bowl, whisk together the balsamic vinegar and Dijon mustard until well combined.
While whisking constantly, slowly drizzle in the extra-virgin olive oil to create an emulsified vinaigrette. Season with a pinch of kosher salt and freshly ground black pepper.
In a large bowl, combine the sliced red onion, halved cherry tomatoes, red bell pepper pieces, and green bell pepper pieces.
Pour the vinaigrette over the vegetables and toss gently until all ingredients are evenly coated.
Add the feta cheese cubes and fresh basil to the salad and gently fold to combine, being careful not to break up the cheese.
Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately or chill until ready to serve.
Comments
Every ingredient is stocked at all major Charlotte chains—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger—so no special trips needed. The 30-minute claim is honest for a no-cook salad; you're mostly chopping vegetables, and the dressing takes five minutes. Cost runs about $1.80 to $2.20 per serving depending on whether you buy premium feta or a store brand, which is solid for six servings. The real drawback is that this is a same-night dish—feta and fresh basil wilt quickly, and the salad gets soggy if dressed hours ahead, so it doesn't work well for planned leftovers on a weeknight.
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