Mediterranean Salad Recipe
This Mediterranean Salad is a delicious, healthy, 15-minute dish with vegetables, chickpeas, feta, and Greek olives tossed with lemon herb dressing.
Servings: 6 servings
Calories: 222kcal
Ingredients
- 6 cups chopped lettuce any variety you prefer
- 1 pint cherry tomatoes quartered
- 1 cup cucumber (English or Persian), quartered
- 15 ounce can chickpeas drained and rinsed
- ⅓ cup red onions finely chopped
- ⅓ cup Greek olives (like Kalama), pitted and sliced
- ¼ cup Feta cheese crumbled
- 2 tablespoons fresh herbs like basil, parsley, oregano, or mint
Salad Dressing
- ⅓ cup olive oil
- 1 lemon , juiced
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- ½ teaspoon Italian seasoning
- salt and pepper to taste
Instructions
Make the Dressing
- It's easiest to add the dressing ingredients into a blender and whirl for a few seconds until emulsified, but you can also vigiorouslywhisk the ingredients or add it to a lidded jar and shake until emulsified.
Prepare the Salad
- Assemble salad greens in a large bowl or serving platter. Then top the greens with lines of tomatoes, cucumbers, chickpeas, red onions, olives, and feta. I've used 7 lines in this salad in this order:
Serving the Salad
- When you're ready to serve, pour the dressing over the salad and garnish with fresh herbs.
Notes
Storing the Salad: Store leftovers in an airtight container in the refrigerator for up to 4 days. It's best stored without the dressing.
Making the Salad Ahead: The dressing will keep in the refrigerator for up to 3 weeks and can be doubled or even tripled.
Nutrition
Calories: 222kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 384mg | Potassium: 444mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4648IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 2mg