Irresistible Divorce Salad has become one of my favorite viral recipes—for good reason. It’s fresh, crunchy, flavorful, and incredibly satisfying without being heavy. With chopped romaine, cucumbers, red onion, feta, and a zesty vinaigrette, this salad is the definition of feel-good food. Whether I serve it as a side or a main, I always end up going back for more.
Why You’ll Love This Recipe
I love this salad because it’s simple, balanced, and endlessly craveable. It has a satisfying crunch from the veggies, a salty punch from the feta, and a bright tang from the lemon-based dressing. It feels light and energizing but also filling enough to stand on its own. Plus, it comes together in minutes with everyday ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Romaine lettuce, finely chopped
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Persian or English cucumbers, diced
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Red onion, finely diced
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Crumbled feta cheese
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Fresh dill or parsley (optional)
For the dressing:
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Olive oil
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Lemon juice
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Red wine vinegar
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Dijon mustard
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Garlic (grated or minced)
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Salt
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Black pepper
Directions
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I start by chopping the romaine finely and dicing the cucumbers and red onion.
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In a large bowl, I toss the chopped veggies together with crumbled feta.
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In a small jar or bowl, I whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth and emulsified.
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I pour the dressing over the salad and toss thoroughly to coat every bite.
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I let it sit for about 5–10 minutes so the flavors can meld and the lettuce slightly softens, then serve immediately.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Total time: 10 minutes
Variations
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I sometimes add chickpeas or grilled chicken to make it a full meal.
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For more crunch, I toss in roasted sunflower seeds or chopped almonds.
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I’ve swapped romaine for kale or iceberg depending on what I have.
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A little avocado adds creaminess and healthy fat.
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If I want it spicy, I add a pinch of red pepper flakes or a few thin slices of jalapeño.
storage/reheating
I store leftover salad (undressed) in an airtight container in the fridge for up to 2 days.
If it’s already dressed, I try to eat it the same day—romaine wilts quickly. To freshen leftovers, I sometimes toss in more chopped lettuce and a splash of dressing before serving. No reheating needed—this is a cold salad.
FAQs
Why is it called “Divorce Salad”?
It’s a fun, viral name that caught on thanks to TikTok—meant to represent a salad so good, it becomes part of someone’s post-breakup glow-up. I think it’s just a catchy name for a really delicious, refreshing chopped salad.
Can I make this salad ahead?
Yes! I prep all the veggies and dressing ahead, then combine them right before serving for the freshest texture.
Is there a dairy-free option?
Absolutely. I skip the feta or use a plant-based feta alternative and the salad is still amazing.
What’s the best lettuce to use?
Romaine is my favorite because it’s crisp and sturdy, but iceberg or butter lettuce also work great.
How can I make it more filling?
I love adding a protein like grilled chicken, tuna, or a handful of beans. A grain like quinoa or farro also makes it heartier.
Conclusion
Irresistible Divorce Salad lives up to the hype—it’s fresh, bold, and full of texture. I keep coming back to it because it’s quick, healthy, and endlessly adaptable. Whether I’m making it for lunch, dinner, or meal prep, it’s one of those dishes that never disappoints and always makes me feel good after eating it.
