Mediterranean 15 Minute Chef Salad
This fast chef-style salad is built on fresh Mediterranean ingredients and comes together in minutes. It has crisp greens, juicy tomatoes, creamy avocado, kalamata olives, feta, and boiled eggs for richness. You can keep it vegetarian or make it more filling with salmon. The lemon vinaigrette ties everything together with a bright, clean flavor. It’s the kind of meal you can throw together on a busy day without feeling like you compromised on taste.
Prep time: 10–15 minutes
Total time: 15 minutes
Ingredients
Salad Ingredients
2 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 avocado, diced
3 boiled eggs, halved
1/4 cup kalamata olives, halved
1/4 cup red onion, finely chopped
Cooked salmon (optional)
Feta cheese
Fresh parsley
Salt and pepper
Dressing (Lemon Vinaigrette)
Olive oil
Lemon juice
Dijon mustard
Dried oregano
Garlic powder
Salt and pepper
Instructions
Add the chopped romaine to a large serving bowl.
Arrange the tomatoes, avocado, boiled eggs, olives, red onion, and salmon (if using) on top.
Crumble feta cheese over the salad.
Add parsley and a pinch of salt and pepper.
In a small bowl, whisk together olive oil, lemon juice, Dijon, oregano, garlic powder, salt, and pepper.
Drizzle the dressing over the salad.
Toss gently or serve as arranged.
Tips
Chill the boiled eggs before slicing so they stay neat.
Cut the avocado last to prevent browning.
If using salmon, flake it into large chunks so it doesn’t break apart in the salad.
Add the dressing right before serving to keep the greens crisp.
Adjust the lemon juice to taste; some lemons are stronger than others.
Use high-quality olive oil since the dressing is simple.
Add a splash of honey if you want a slightly sweeter dressing.
Rinse the red onion briefly to mellow the sharpness.
Keep the ingredients roughly the same size for even bites.
Make extra dressing to use later in the week.
Variations
Mediterranean Chicken Chef Salad: Replace salmon with grilled chicken.
Vegan Style: Use chickpeas instead of eggs and salmon; skip the feta.
Greek Yogurt Dressing: Swap the vinaigrette for a creamy yogurt-lemon dressing.
Crunchy Version: Add cucumbers or roasted chickpeas.
Low-Carb Option: Add more eggs and greens, reduce tomatoes.
Herb Mix: Add dill, mint, or basil for more aroma.
Spicy Version: Add chili flakes or a pinch of paprika.
Mediterranean Tuna Chef Salad: Swap salmon with canned tuna in olive oil.
Caprese Twist: Add mozzarella pearls and basil.
Pita Bowl: Serve with toasted pita pieces for crunch.
Q&A
Can I make this ahead?
Yes, prep ingredients separately. Assemble and dress right before eating.
Can I use mixed greens instead of romaine?
Any greens work, but romaine keeps its crunch best.
How do I keep the avocado from turning brown?
Toss it with a little lemon juice.
Do I have to add protein?
No, it’s optional but makes the salad more filling.
Can I use a store-bought dressing?
You can, but homemade vinaigrette tastes fresher.
How can I make it more hearty?
Add cooked quinoa or couscous.
What type of salmon works?
Grilled, baked, air-fried, or canned.
Can I reduce the salt?
Yes, especially since feta and olives already add saltiness.
Can I add fruit?
Strawberries or oranges pair well.
Is this kid-friendly?
Yes, just keep the onions mild or optional.
Nutrition
(approximate per serving)
Calories: 320–420 (varies with salmon)
Protein: 18–28 g
Fat: 22–30 g
Carbs: 10–14 g
Fiber: 4–6 g
Conclusion
This 15-minute Mediterranean chef salad is fresh, easy, and full of balanced flavors. The mix of crisp greens, creamy avocado, salty olives, eggs, and feta makes it satisfying on its own, and the lemon vinaigrette adds a clean, bright finish. It’s a great option for quick lunches, light dinners, or meal prep, and you can change it up easily to suit your taste.