This Mediterranean salad recipe is easy to customize with your favorite protein and veggies. Use white beans or chickpeas to make it more filling, or try adding cooked quinoa, which is a complete source of plant-based protein. You can also serve it with grilled chicken, shrimp, or any other options you love. It also makes an excellent side dish for practically any main course!
Salad Ingredients You’ll Need
This salad features fresh ingredients, like chopped cucumber, red onion, grape tomatoes, and romaine lettuce. Paired with feta cheese, kalamata olives, and a tangy vinaigrette, it’s hard to resist! Feel free to use any other ingredients you have on hand, like bell peppers, green onions, or fresh herbs like parsley, basil, cilantro, or fresh mint. If you prefer goat cheese, you can swap that for feta, or omit the cheese for a dairy-free salad.
How to Make the Best Mediterranean Salad
To prepare the salad dressing, combine the extra virgin olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper in a small mason jar. Secure the lid and shake well to mix. Or, use a whisk to stir it together. If you plan on serving this salad right away, chop the cucumber, red onion, tomatoes, lettuce, and olives. Add them to a large bowl and pour the dressing over the vegetables. Toss well. Sprinkle the feta cheese over the top, then taste the salad and make any adjustments you like. You can add a pinch more salt or lemon zest, or a little extra oregano to boost the flavor. To assemble Mason Jar Salads, which can be stored in the fridge as a make-ahead lunch, you’ll need 3 quart-sized jars. Add 3 tablespoons of dressing to the bottom of each jar. Next, divide the red onion between the 3 jars, followed by the chickpeas. You’ll use roughly 1/2 cup of chickpeas in each jar. Next, divide the cherry tomatoes, olives, and feta between the jars. Add the chopped lettuce last, so it won’t sit in the dressing and become soggy. Secure the lids on each jar and store them in the fridge. They will stay fresh and crunchy for up to 3 days. When you’re ready to eat the salad, it’s helpful if you can let the jar rest on the counter for 10 to 15 minutes before serving. This will let the dressing come to room temperature and slide out of the jar more easily. (Olive oil can sometimes thicken when chilled.) Alternatively, you can place the bottom of the jar in a bowl of warm water to help the dressing reach a runny consistency again. Pour the contents of the jar into a large serving bowl. The dressing should coat all of the vegetables as it pours out, and then the salad is ready to eat immediately. Looking for more salad recipes? Try Mediterranean Quinoa Salad, Mediterranean Chickpea Salad, Pesto Pasta Salad, or Greek Pasta Salad for more ideas. If you try this Mediterranean Salad recipe, please leave a comment and star rating below letting me know how you like it.
