This Everyday Mediterranean Salad recipe is quick and easy to make, tossed with a simple Greek vinaigrette, and it can easily double as a side salad or main dish. See notes above for possible ingredient variations.
Recipe by Ali on April 4, 2019
Prep time: PT15M
Total time: PT15M
Rating
5 stars ( reviews)
Ingredients
5 ounces baby arugula (or whatever salad greens you prefer)
1 (15-ounce) can chickpeas, rinsed and drained
half of a small red onion, peeled and thinly sliced
half of an English cucumber, thinly sliced
1/2 cup diced roasted red peppers
1/2 cup crumbled feta cheese
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
1 small clove garlic, pressed or minced (or 1/2 teaspoon garlic powder)
Steps
Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Taste and add additional sweetener if desired. Use immediately or refrigerate in a sealed container for up to 3 days.
Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined. Serve immediately, topped with extra feta cheese and black pepper if desired.
Reviews
Tracy McGrath on 2024-02-02 (5 stars): I made this for dinner, with some baked salmon on the side. My husband and son LOVED it! I will definitely make this again.
