Mediterranean Salad Recipe | Happy healthy eating

This is 10 minutes Mediterranean salad Packed with fresh summer veggies, feta and chickpeas, this is the perfect light side 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 seem like a breeze with this refreshing summer salad full of Mediterranean flair.

• healthy A homemade vinaigrette ensures you're just loading up on fresh, healthy ingredients for lunch (or dinner).
• Perfect for summer. It is filled with crunchy and fresh ingredients like juicy cucumber and spicy red onion.
• Mediterranean-inspired. The salad comes with peppery arugula, chickpeas, olives and tomatoes for a taste of the Mediterranean in every bite.
• versatile You can top it with grilled shrimp, turn it into a pasta salad, or add leftover vegetables.

What you will need

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

• fresh arugula- You can use chopped kale, lettuce, baby spinach or salad mix.
• Red Chilli – Any color of pepper is great.
• chickpeas- Use homemade or canned (and drained).
• Kalamata olives- Make sure they are pitted.
• Rome is back – Heirloom tomatoes also work if you remove most of the seeds.
• cucumber- I like Persian cucumbers because you don't need to remove the seeds.
• red onion – Chopped green onions are a good swap.
• Feta Cheese – Feel free to use goat cheese.

For the vinaigrette

• red onion – Shallots are a good swap.
• garlic – Fresh garlic is best. Avoid garlic powder as it will make the mixture grainy.
• Lemon Juice – If you are using lime juice, reduce the amount by half.
• Red Wine Vinegar- White wine vinegar can be used instead.
• Dried Oregano – Go for dried parsley if you have it on hand.
• olive oil – Add regular or extra virgin olive oil for this.
• Dijon Mustard – Stone-ground mustard also works.
• salt and pepper – Kosher salt and freshly-cracked black pepper are best.

How to Make a Mediterranean Salad

Shake, toss, and enjoy! Scroll to the bottom of the post for the full recipe card.

• Make the vinaigrette. Whisk all vinaigrette ingredients in a bowl until smooth. Set it aside.
• Toss the salad. Add salad ingredients to a large bowl and toss to combine. You can combine the ingredients on top of the arugula.
• serve Add salad to serving bowls and drizzle vinaigrette over to taste. Enjoy!

Tips and variations

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

• Add protein. To make this side dish a main course, top the salad with leftover roasted chicken, turkey, shrimp, or extra-firm tofu.
• Make it a pasta salad. Prepare 1-2 cups of your favorite small pasta such as penne or fusilli according to package directions. Drain it and toss it in a salad for a hearty bite.
• Add grains. Toss 1/4-1/2 cup cooked (and drained) lentils, quinoa, or couscous into a salad to make it more filling.
• Use store bought. If you're in a rush, swap in your favorite store-bought vinaigrette. Try to find organic or low-sodium versions.
• Add the remainder. Stir in 1/2 cup of leftover carrots, cherry tomatoes, chopped asparagus or roasted broccoli to reduce food waste and add more flavor.
• Set them aside. Add only the tomatoes and cucumber to each serving bowl to keep the arugula crisp longer when you store the salad.

Serving suggestions

This refreshing Mediterranean salad is an easy side for chicken, turkey or seafood. Pair it with me Garlic Herb Roasted Turkey or Air Fryer Chicken Breast For poultry substitutes. For seafood, try mine Pesto Salmon or Salmon with Sage Brown Butter Sauce. my Air fryer shrimp Also great. If you want to add more veggie sides to your meal, mine is ready Air Fryer Green Beans And Air Fryer Asparagus.

Proper storage

Refrigerate dressing and salad in separate airtight containers. The dressing will keep for up to 7 days and the salad for 3 days. Serve straight out of the fridge and drizzle with the dressing as usual.

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