Best Mediterranean salad
This Mediterranean salad is fresh, vibrant, and easy to make — packed with crunchy veggies, chickpeas, feta, and a simple lemon dressing. Great for lunch, picnics, or light dinners.
Servings: 8
Equipment
- Salad spinner optional
Ingredients
- 1 romaine lettuce large head; (about 8cups), chopped
- 3 cups cherry tomatoes
- 2 cups cucumber chopped
- 1 can chickpeas (15 oz), drained and rinsed
- 1/2 cup red onion chopped
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
- 1 cup red bell pepper
- fresh mint leaves
For the Dressing:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/2 tablespoon mustard
- 1 garlic cloves minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and dry all the vegetables. Use a salad spinner or clean kitchen towel to dry thoroughly, especially the romaine.
- Chop all vegetables into small, bite-sized pieces. Drain and rinse the chickpeas. Crumble the feta if needed and slice the olives.
- Add romaine to a large mixing bowl, followed by the tomatoes, cucumber, chickpeas, red onion, bell pepper, olives, feta, and mint.
- In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, oregano, salt, and black pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately, or chill for 10–15 minutes before serving.
- Store leftovers in an airtight container in the fridge and enjoy within 24 hours for best texture.
Notes
This salad serves 4–6, depending on how you’re using it. As a main (for lunch or dinner), it’s perfect for 3–4 generous portions. As a side, it can stretch to 6 or even 8 people.
Nutrition
Calories: 196kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 492mg | Potassium: 339mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1286IU | Vitamin C: 42mg | Calcium: 93mg | Iron: 2mg