Mediterranean Supper Salad Bowl (Printable Version)
A vibrant Mediterranean bowl featuring fresh greens, chickpeas, feta, and a zesty lemon-herb dressing.
# What You'll Need:
→ Salad Base
01 - 4 cups mixed greens (arugula, spinach, or romaine)
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1 red bell pepper, diced
05 - ½ small red onion, thinly sliced
06 - 1 cup cooked chickpeas, rinsed and drained
07 - ½ cup Kalamata olives, pitted and halved
08 - ½ cup feta cheese, crumbled
→ Lemon-Herb Dressing
09 - ¼ cup extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
13 - 1 teaspoon dried oregano
14 - ½ teaspoon sea salt
15 - ¼ teaspoon freshly ground black pepper
→ Optional Toppings
16 - ¼ cup toasted pine nuts
17 - Fresh parsley, chopped
# Directions:
01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well emulsified.
02 - In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, chickpeas, and olives.
03 - Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
04 - Top with crumbled feta cheese, toasted pine nuts (if using), and fresh parsley.
05 - Serve immediately as a satisfying main course.
# Expert Hints:
01 -
- Its the kind of dinner that leaves you feeling nourished but absolutely not heavy
- You can throw it together in the time it takes to pour yourself a drink
- The dressing punches way above its weight and works on literally everything
02 -
- Once dressed, this salad starts weeping after about 20 minutes and loses its magic
- The dressing needs at least 10 minutes to mellow, or the raw garlic will be too aggressive
03 -
- Dry your greens thoroughly, water on lettuce makes dressing slide right off
- Taste the olives before adding salt to the dressing