Mediterranean Supper Salad (Printable View)
A hearty mix of fresh vegetables, chickpeas, quinoa, and feta with a zesty herb dressing and Mediterranean flair.
# 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, for serving
# Cooking Steps:
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 - Incorporate drained chickpeas and cooked quinoa or couscous, if using; toss gently to combine.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour the dressing evenly over the salad and toss to coat all ingredients thoroughly.
05 - Sprinkle crumbled feta cheese, Kalamata olives, and chopped fresh parsley over the salad.
06 - Serve immediately with lemon wedges on the side to brighten the flavors.
# Expert Tips:
01 -
- It comes together in 30 minutes flat, with most of that time just chopping vegetables you probably enjoy eating anyway.
- One salad satisfies both the person craving something light and the person who needs actual substance to feel full.
- The dressing is so simple you'll memorize it after making it once, then never need a recipe again.
- It tastes even better the next day as flavors mingle, so leftovers feel like a gift to your future self.
02 -
- Dress the salad only when you're ready to serve it—greens will wilt if left sitting with dressing for more than a few minutes.
- The mustard is essential; without it, the oil and vinegar separate and you end up with greasy lettuce and vinegary puddles.
03 -
- Make the dressing in a mason jar, seal it, and shake for 10 seconds to emulsify—easier than whisking and less cleanup.
- Cut your vegetables slightly larger than you think you need them; they'll soften slightly as they sit in the dressing, so bigger pieces hold their character longer.