Easy Mediterranean Salad

why make this recipe

This salad is quick to make. It uses fresh vegetables and simple pantry items. You can make it in minutes for a side dish or a light meal. It tastes bright and clean. It also works well for meal prep and picnics.

introduction

Easy Mediterranean Salad brings fresh flavors together with little work. It is healthy and filling because of the chickpeas and feta. If you want a light meal that still feels special, this salad is a great pick — try it after a sweet treat like the Easy black raspberry pie.

how to make Easy Mediterranean Salad

1. Wash and prep all the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
2. Add the cooked chickpeas, crumbled feta, and sliced olives to a large bowl with the vegetables.
3. Whisk the olive oil, red wine vinegar, salt, and pepper in a small bowl to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve right away.

Ingredients :

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, thinly sliced
• 1 cup cooked chickpeas
• 1/2 cup feta cheese, crumbled
• 1/4 cup olives, sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, chickpeas, feta cheese, and olives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley before serving.
5. Enjoy as a side dish or a light vegetarian meal!

how to serve Easy Mediterranean Salad

Serve it chilled or at room temperature. Use it as a side with grilled meats or fish. Eat it alone for a light lunch. You can also serve it over greens or with warm pita bread.

how to store Easy Mediterranean Salad

Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you want the salad to stay crisp longer. If mixed, expect the vegetables to soften after a day.

tips to make Easy Mediterranean Salad

• Use ripe cherry tomatoes for best flavor.
• Pat the cucumber dry if it is very wet to avoid a watery salad.
• Taste the dressing and add more vinegar or salt if needed.
• Warm the chickpeas slightly if you prefer a warm element in the salad.

variation (if any)

• Add cooked quinoa for more protein and bulk.
• Swap feta for goat cheese or omit for a vegan option.
• Add fresh herbs like mint or dill for a different fresh note.
• Toss in roasted red peppers or artichoke hearts for more texture.

FAQs

Q: Can I use canned chickpeas?
A: Yes. Rinse and drain them well before adding.

Q: Is this salad vegan?
A: Not as written because it has feta. Omit the feta or use a vegan cheese to make it vegan.

Q: Can I make this ahead of time?
A: You can prep the ingredients ahead and toss them with dressing just before serving to keep the salad fresh.

Q: What can I serve this salad with?
A: It pairs well with grilled chicken, fish, or as a side to sandwiches.

Q: How long will it last in the fridge?
A: Up to 3 days if stored in an airtight container.

Easy Mediterranean Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cooking Required
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A fresh and healthy Mediterranean salad packed with vegetables, chickpeas, and feta.

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Ingredients

Scale 1x2x3x

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, thinly sliced
• 1 cup cooked chickpeas
• 1/2 cup feta cheese, crumbled
• 1/4 cup olives, sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. Wash and prep all the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
2. Add the cooked chickpeas, crumbled feta, and sliced olives to a large bowl with the vegetables.
3. Whisk the olive oil, red wine vinegar, salt, and pepper in a small bowl to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve right away.

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Notes

Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate for crisper vegetables.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 15mg