Mediterranean Salad Recipe
This fresh and colorful Mediterranean Salad is made with fresh, simple ingredients and a bright lemon-Dijon dressing. Ready in just 15 minutes, it's perfect as a quick lunch, easy side dish, or light dinner.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Salad
- 4 cups chopped romaine lettuce
- 1 cup canned chickpeas - drained and rinsed
- 1 cup cucumber - diced
- 1 cup cherry tomatoes - halved
- ½ cup red onion - diced
- 1 bell pepper - diced
- ½ cup Kalamata olives - pitted and sliced
- ½ cup feta cheese - cubed or crumbled
- 1 avocado - diced
- 2 tablespoons chopped fresh parsley
For the Lemon-Dijon Dressing
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic - minced
- 1 teaspoon chopped fresh oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the lettuce: Chop the romaine lettuce into bite-sized pieces. Wash and dry it well, preferably using a salad spinner, so the dressing does not get watered down.
- Chop the vegetables: Dice the cucumber, red onion, and bell pepper. Halve the cherry tomatoes, slice the Kalamata olives, and chop the parsley. Wait to dice the avocado until just before serving.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, fresh oregano, Dijon mustard, salt, and black pepper until combined.
- Assemble the salad: Add the chopped lettuce, chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, Kalamata olives, feta cheese, and parsley to a large salad bowl.
- Dress the salad: Just before serving, dice the avocado, add it to the salad, drizzle with the lemon-Dijon dressing, and toss gently.
- Toss and serve: Gently toss until everything is evenly coated. Serve immediately while the lettuce is crisp and the avocado is fresh.
Notes
- Optional additions: Artichoke hearts, pepperoncini, roasted red peppers, heart of palm, or shredded carrots. You can also add cooked quinoa, couscous, farro, or orzo to make it heartier.
- Make it vegan: Omit the feta or use a dairy-free feta alternative.
- Make ahead: Chop the vegetables and make the dressing up to 1 day in advance. Store the dressing separately and wait to add the avocado until just before serving.
- Storage: This salad is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the lettuce will soften and the avocado may brown.
- Dressing storage: Store extra dressing in an airtight jar in the refrigerator for up to 5 days. Shake or whisk before using.
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 8g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 17mg | Sodium: 911mg | Potassium: 678mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5631IU | Vitamin C: 62mg | Calcium: 159mg | Iron: 2mg
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