Mediterranean Salad

Mediterranean Salad


I mentioned that I have been on the lookout for good tasting yet easy to prepare salad recipes that can be eaten as a main course, as opposed to something I toss on the side just to make sure I squeeze in some veggies in my day. This one is a Mediterranean Salad recipe. The recipe basically involves mixing chopped veggies and a dressing concoction to put on top of lettuce. This means that as well as being healthy and delicious, it also makes it a clutch choice for a lunch to bring to work that isn’t a sandwich. Anyways, here is the recipe –

Approx cooking time: 15 minutes
  • 2/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove minced
  • Feta cheese
  • 1 pint cherry tomatoes sliced in halves
  • 1 Red pepper chopped
  • 1 cucumber chopped
  • 1 can garbanzo beans drained
  • 1 Broccoli chopped into florets
  • 1/4 red onion chopped
  • 1 container of prepared romaine lettuce, spring mix, spinach, etc of your choice.


  1. Add the olive oil, red wine vinegar, and garlic into a small bowl. Stir vigorously until mixed well. This is your dressing mixture.
  2. Put cherry tomatoes, red pepper, cucumber, garbanzo beans, and broccoli into a large bowl.
  3. Pour the dressing mixture into the large bowl of chopped veggies. Toss until veggies are coated well.
  4. Spoon your dressing/veggies combination onto a bed of lettuce or spinach, and then sprinkle red onion and feta cheese to taste.
Yield: 4ish
Pro tips –
  • If you are going to have the salad again later, DO NOT add the feta cheese and red onion to your vegetable/dressing combo, keep it separate until serving. If you store it all together, it will taste nasty. It’s worth dealing with a couple extra baggies.
  • If you are in agreement with Ron Swanson from Parks and Recreation that “If it doesn’t have meat, its a snack”, then add some chicken! Marinate chicken breasts in about 3/4 bottle of Italian dressing for at least an hour, and grill it up.  Add the sliced chicken on top of the salad hot or cold.



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