Marinated Mediterranean Salad

July 11, 2012

Some of you will think this is annoying, but this salad is hard to mess up. You can add, take away, and exchange ingredients. The key is fresh summer veggies, a bean or cheese, herbs, and lemon or vinegar dressing. You can follow this recipe closely or deviate. Whatever makes you comfortable! This recipe is similar to Santorini Salad.

Marinated Mediterranean Salad
adapted from Barefoot Contessa How Easy Is That?

1 pint sun sugar cherry tomatoes, halved
3 small cucumbers, halved, seeded, and diced
1 red bell pepper, chopped
1 can chickpeas, rinsed and drained
1/3 cup parsley, chopped
1/3 cup mint, chopped
1/3 cup basil, chopped
1/2 cup fresh lemon juice
3 garlic cloves, minced
salt and pepper
1/2 cup olive oil
optional- 8 ounces feta cheese, ½ inch diced


In a large salad bowl, whisk together lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Place vegetables, chickpeas, and herbs in the bowl and toss to combine.

Here is a PDF copy of the recipe for your convenience-Marinated Mediterranean Salad

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