Mediterranean Salad
Servings: 8 Servings
Ingredients
Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 ½ teaspoons dried oregano
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Salad:
- 30 ounces chickpeas drained and rinsed; 2 (15 ounce) cans
- 10 ounces cherry tomatoes quartered
- 1 diced red bell pepper
- ¾ cup crumbled feta cheese
- ½ English cucumber cut into ¼ inch slices then quartered
- ½ thinly sliced red onion
- ¼ cup Kalamata olives chopped
- ¼ cup Castelvetrano olives chopped
Optional Garnishes:
- Lemon juice
- Fresh oregano
- Fresh mint
- Fresh parsley
Instructions
For the Dressing
- Add the olive oil, vinegar, oregano, Dijon mustard, salt, and pepper to a jar or container with a sealable lid. Shake to combine then set aside.½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 ½ teaspoons dried oregano, 1 teaspoon Dijon mustard, Salt and pepper
For the Salad
- In a large mixing bowl, combine the chickpeas, tomatoes, bell pepper, feta cheese, cucumber, onion, and olives.30 ounces chickpeas, 10 ounces cherry tomatoes, 1 diced red bell pepper, ¾ cup crumbled feta cheese, ½ English cucumber, ½ thinly sliced red onion, ¼ cup Kalamata olives, ¼ cup Castelvetrano olives
- Pour in the dressing and stir to combine. Allow the salad to chill in the refrigerator for at least 30 minutes before serving.
- Serve with extra dressing, fresh lemon juice, lemon wedges, fresh oregano, fresh mint, or fresh parsley if desired.
- See post for storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of salad. Actual calories will vary.
Nutrition Facts
Mediterranean Salad
Serving Size
1 cup
Amount per Serving
Calories
252
% Daily Value*
Fat
19
g
29
%
Saturated Fat
4
g
20
%
Polyunsaturated Fat
14
g
Cholesterol
13
mg
4
%
Sodium
394
mg
16
%
Carbohydrates
16
g
5
%
Fiber
4
g
16
%
Sugar
5
g
6
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
