This Mediterranean salad recipe is full of crisp greens, rich cheese, and plenty of summer veggies all blended together in a tangy vinaigrette dressing to make one of the most delicious salad recipes!
This isn’t one of those run-of-the-mill salads that fill space on the table. It’s scrumptious and hearty enough to be a meal itself, but it’s also a great side dish that goes with virtually everything,
If you love really delicious salads I hope you’ll try my KFC coleslaw, strawberry spinach salad, cucumber tomato salad, and old-fashioned carrot salad. I promise none of these are boring run-of-the-mill salads.
Let’s make this salad!
What I Love About This Recipe
- It’s quick and easy to make and it’s delicious with virtually everything!
- It’s versatile and I can customize it to whatever I’m craving.
- I’m crazy about the dressing!
How To Make Mediterranean Salad Recipe
Whipping up this sophisticated refreshing salad only takes a few minutes. Just chop the veggies and combine them in a large bowl. Now mix up that tangy vinaigrette in a separate container.
Toss the salad in the dressing to coat and cover in feta cheese. BAM! Fresh deliciousness.
Mediterranean Salad Recipe Ingredients
- Greens: Most Mediterranean salad recipes call for romaine lettuce. But when I’m feeling a little spicy, I like to replace some of the romaine lettuce with peppery arugula, which is slightly bitter (in a good way). It adds a very welcome extra bite.
- Cucumbers: I prefer to use English cucumbers in this classy salad but any kind will work. English cucumbers have thinner skin and fewer seeds than others making them more desirable for salads. They also have a milder flavor than slicers and usually come wrapped in plastic.
- Tomatoes: Grape tomatoes are my favorite in this and most salads these days. I adore their flavor and they seem to have fewer seeds and more tomato flesh.
- If you don’t have access to grape tomatoes, go ahead and substitute either grape tomatoes, chopped regular tomatoes, or the Roma variety, which has more flesh and less juice than a regular tomato.
- Onions: I love red onions in this salad. They are the perfect combination of pungent, and sweet combination with “just the right onion-i-ness” (my new favorite word!) to enjoy raw.
- Feta: I love the tangy, saltiness of this cheese. It’s like a flavor powerhouse. If you add the Feta to the salad before you toss it all together with the dressing, the feta will break down into the salad creating a bit more creaminess to the overall dish. If you like your feta whole and in more separate chunks, sprinkle it on top of the salad at the end.
Storing + Make-Ahead
- How Long Can You Keep This In The Fridge? This yummy salad is only good for a day or two after it’s dressed. You can keep the tangy Balsamic Vinaigrette for up to a week in the fridge, but I bet you’ll eat it sooner.
- Make-Ahead Tips: Your salad can be made up to a few hours ahead of time, but it must stay in the fridge. I like to throw the Balsamic together in the morning and let it chill in the fridge. Then I’ll put the salad together around lunchtime and it’s ready to go for dinner. A little chill time can be a good thing.
If you do decide to have it complement the main course, it pairs really well with Greek chicken or Italian dressing chicken. You can also try it for lunch with a chicken gyro. I promise you’ll be full ‘till dinner.
More Yummy Salads
- 8 cups romaine leaves, torn
- 1 (10-ounce) container grape tomatoes, cut in half
- 2 English cucumbers, seeded chopped in small cubes
- 1 cup red onion, sliced
- 1 1/2 cups pitted kalamata olives, sliced
- 1 jar sun-dried tomatoes rinsed, well-drained and sliced
- 10-12 ounces feta crumbled
- homemade balsamic vinaigrette
- In a large bowl combine the romaine (8 cups), tomatoes (10 ounces), cucumbers (2), red onions (1 cup), olives (1 1/2 cups), and sun-dried tomatoes (1 jar). Add dressing to taste and toss well. Sprinkle Feta (10-12 ounces) evenly over the salad.
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