Mediterranean Salad

This Mediterranean Salad Recipe is loaded with crisp cucumbers, juicy tomatoes, Kalamata olives, chickpeas, sun-dried tomatoes, and tangy feta cheese, all tossed in a flavorful homemade vinaigrette. Fresh, colorful, and easy to make, it's perfect as a light lunch, healthy side dish, or hearty main course when topped with your favorite protein.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword Mediterranean Salad, salad recipes, summer salads

Prep Time 10

Total Time 10

Servings servings

Calories 767kcal

Author Kathleen

Ingredients

Salad:

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 (15 ounce) can garbanzo beans, drained and well rinsed
1 jar sun-dried tomatoes rinsed, well-drained and sliced
10-12 ounces feta crumbled
homemade balsamic vinaigrette

US Customary - Metric

Instructions

Salad:

In a large bowl combine the romaine (8 cups), tomatoes (10 ounces), cucumbers (2), red onions (1 cup), olives (1 1/2 cups), garbanzo beans (15 ounce), and sun-dried tomatoes (1 jar). Add dressing to taste and toss well. You may not use all of the dressing. Sprinkle Feta (10-12 ounces) evenly over the salad.

Nutrition