Mediterranean Salad Recipes | Happy Healthy Eating

these 10 minutes mediterranean salad Packed with fresh summer veggies, feta cheese, and chickpeas, it's the perfect light salad! Drizzled with garlicky Greek vinaigrette, you'll love every crunchy bite.

Why You’ll Love This Mediterranean Salad Recipe

Eating all your veggies will suddenly be a breeze with this refreshing summer salad packed with Mediterranean flavors.

• healthy. Homemade vinaigrette ensures you only have fresh, wholesome ingredients for lunch (or dinner).
• Very suitable for summer. It's filled with crunchy, refreshing ingredients like juicy cucumber and spicy red onion.
• Mediterranean style. Each bite of the salad is topped with peppery arugula, chickpeas, olives and tomatoes for a Mediterranean flavor.
• Versatile. You can top it with grilled shrimp, turn it into a pasta salad, or add leftover veggies.

what do you need

Tangy feta cheese and salty olives are the highlights of this Mediterranean salad. Scroll to the recipe card at the bottom of the post for exact quantities.

• Fresh Arugula – You can use chopped kale, lettuce, baby spinach, or a salad mix.
• chili – Bell peppers of any color are great.
• Chickpeas – Use homemade or canned (and drained).
• Kalamata Olives – Make sure they have pits.
• Return from Rome—— Heirloom tomatoes also work if you remove most of the seeds.
• cucumber – I prefer Persian cucumbers because the seeds don't need to be removed.
• shallot – Chopped onions are a great substitute.
• Feta Cheese – Feel free to use goat cheese.

For the vinaigrette

• shallot – Green onions are a good swap.
• garlic – Fresh garlic is best. Avoid using garlic powder as it will make the mixture grainy.
• lemon juice – If using lime juice, reduce the amount by half.
• Red wine vinegar—— White wine vinegar can be used instead.
• Dried oregano – If you have dried parsley on hand, buy dried parsley.
• Olive oil – Add regular or extra virgin olive oil to this.
• Dijon Mustard – Stone ground mustard also works.
• salt and pepper – Kosher salt and fresh black pepper are best.

How to Make a Mediterranean Salad

Stir, stir, and enjoy! Scroll to the bottom of the post to see the full recipe card.

• Make the vinaigrette. Place all vinaigrette ingredients in a bowl and stir until smooth. Set it aside.
• Toss the salad. Place salad ingredients in a large bowl and mix well. You can also place the ingredients on top of the arugula.
• Serve. Place the salad in a bowl and pour the vinaigrette over it to taste. enjoy!

Tips and variations

Fluffy quinoa and juicy grilled shrimp are two of my favorite ways to add even more flavor to this hearty Mediterranean salad.

• Add protein. Top a salad with leftover grilled chicken, turkey, shrimp or extra-firm tofu to turn this side dish into a main course.
• Make it into a pasta salad. Prepare 1-2 cups of your favorite short pasta, such as penne or fusilli, according to package directions. Drain and add to salads for a heartier texture.
• Add cereal. Add 1/4-1/2 cup of cooked (and drained) lentils, quinoa, or couscous to your salad to make it more filling.
• Use store bought. If you're in a hurry, you can swap out the homemade vinaigrette for your favorite store-bought vinaigrette. Try to find organic or low-sodium versions.
• Add leftovers. Mix in 1/2 cup of leftover baby carrots, cherry tomatoes, chopped asparagus, or roasted broccoli to reduce food waste and add more flavor.
• Set them aside. Add only the tomatoes and cucumbers to each bowl so the arugula stays crispy longer when storing the salad.

Food recommendations

This refreshing Mediterranean salad is an easy side dish for a chicken, turkey or seafood dinner.paired with mine Garlic Herb Roasted Turkey or Air Fryer Chicken Breasts Poultry Selection.For seafood, try my Pesto Salmon or Salmon with Sage Brown Cream Sauce.mine Air Fryer Shrimp Also great.If you want to add more vegetarian options to your meals, prepare my Air Fryer Green Beans and Air Fryer Asparagus.

Store correctly

Place dressing and salad in separate airtight containers and refrigerate. The dressing will keep for 7 days and the salad for 3 days. Serve straight from the refrigerator and drizzle with seasonings as usual.

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