Mediterranean Supper Salad (Print)
Hearty Mediterranean supper with cucumber, cherry tomatoes, chickpeas, feta, and a zesty herb dressing.
# Ingredient list:
→ 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 tablespoons red wine vinegar
11 - 1 clove garlic, minced
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
→ Garnishes
15 - 1/3 cup Kalamata olives, pitted and halved
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving
# Directions:
01 - In a large salad bowl, combine diced cucumber, halved cherry tomatoes, diced bell pepper, thinly sliced red onion, and mixed greens.
02 - Incorporate drained chickpeas and cooked quinoa or couscous if using; toss gently to blend evenly.
03 - Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper in a small bowl or jar until well emulsified.
04 - Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
05 - Top with crumbled feta cheese, Kalamata olives, and chopped fresh parsley; serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- It tastes like a proper meal, not a side dish—the chickpeas and feta make it genuinely filling and satisfying.
- Everything comes together in under 30 minutes, which means dinner on your table when you actually want to eat.
- You can build it around whatever you have on hand and it only gets better for it.
02 -
- If you dress the salad too far in advance, the greens will wilt; dress it right before serving, or keep the dressing separate and let people add it themselves.
- The mustard in the dressing is a silent hero—it keeps the oil and vinegar from separating, which means your dressing actually stays mixed instead of pooling at the bottom of the bowl.
03 -
- Buy pre-crumbled feta if you're short on time, but hand-crumbled tastes creamier and melts slightly into the salad.
- Keep your olive oil bottle in a cool, dark place—light and heat turn it rancid, and that ruins everything.