Mediterranean Supper Salad (Print View)
A vibrant Mediterranean supper with cucumber, tomatoes, chickpeas, feta, olives, and fresh herbs in a tangy dressing.
# What You'll Need:
→ Vegetables
01 - 1 large English cucumber, diced
02 - 1 pint cherry tomatoes, halved
03 - 1 red bell pepper, diced
04 - 1 small red onion, thinly sliced
05 - 4 cups mixed salad greens (arugula, baby spinach)
→ Protein
06 - 1 can (15 oz) chickpeas, drained and rinsed
07 - 4 oz feta cheese, crumbled
→ Grains (optional)
08 - 1 cup cooked quinoa or couscous
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tbsp red wine vinegar
11 - 1 clove garlic, minced
12 - 1 tsp dried oregano
13 - 1/2 tsp Dijon mustard
14 - Salt and freshly ground black pepper, to taste
→ Garnishes
15 - 1/3 cup Kalamata olives, pitted and halved
16 - 2 tbsp fresh parsley, chopped
17 - Lemon wedges, to serve
# Step-by-Step Directions:
01 - In a large salad bowl, combine diced cucumber, halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, and mixed salad greens.
02 - Add drained chickpeas and cooked quinoa or couscous if using; toss gently to combine.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Top the salad with crumbled feta cheese, Kalamata olives, and chopped fresh parsley.
06 - Serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- It comes together in 30 minutes flat, no cooking required for the vegetables.
- Tastes even better when you make it for friends because everyone loads their bowl differently.
- Proves that a salad can absolutely be a satisfying dinner, not just a side dish.
02 -
- Don't dress the salad more than 15 minutes before eating or the greens will turn to mush, no matter how crisp they start.
- If you're making this for lunch tomorrow, pack the dressing separately and toss everything together right before you eat.
03 -
- Whisk your dressing in a jar so you can shake it back together if it separates, and you can save any leftovers for another salad.
- Toast your quinoa or couscous in a dry pan for a minute before cooking it—it adds a nutty flavor that makes the whole salad taste more interesting.