This Everyday Mediterranean Salad recipe is quick and easy to make, tossed with a simple Greek vinaigrette, and it can easily double as a side salad or main dish.  See notes above for possible ingredient variations.

Everyday Mediterranean Salad

ounces baby arugula (or whatever salad greens you prefer)

chickpeas,

half of a small red onion, peeled and thinly sliced

half of an English cucumber,

red peppers

feta cheese

tablespoons olive oil

red wine vinegar

Dijon mustard

oregano

fine sea salt

freshly-cracked black pepper

garlic

To Make The Vinaigrette: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined.  Taste and add additional sweetener if desired.  Use immediately or refrigerate in a sealed container for up to 3 days.

To Make The Salad: Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined.  Serve immediately, topped with extra feta cheese and black pepper if desired.

Have made this salad several times and love the chickpea addition.  Brought this to the New Years Eve party and it was devoured with many complements on the dressing. I have notched up the oil to vinegar ratio 4:2 for my liking. Cheers and thanks for the recipe.

Just made this and it's so so tasty! Definitely going to be a staple for my lunches from now on!!

what a great post, u have won my heart ..! what a way u have used to explain these in simple. appreciate it Jackie keep it up good work…..!

I like it very much! I like your Authentic Greek Salad, also. Thanks for sharing.

This salad is easy and delicious! My husband was asking for more! Thank you!

I loveddddd this every day salad. Its so refreshing to see and then eat it. Body got refreshed and i got stomach problems yet. Thanks for sharing such a useful salad making.

Thank you for sharing this wonderful recipe.I am going to try these salad.

OUTSTANDING! Will be making this regularly!!!! Great with tofu, chicken or falafel

I replaced the canned chickpeas with store-bought fried chickpeas, they gave the salad a really nice crunch. The salad paired really well with a Moroccan chicken with apricot and olive relish and couscous. To roast the bell pepper, I threw a fresh one in the oven while the chicken was cooking (at 400 F for about 20 min). After making the salad, I had some roasted bell pepper left over, so I made hummus the next day and blended them together, so the hummus came out even better (just in case that helps anyone). I will definitely be making this salad again.

It’s so good!
So easy to follow and my family absolutely loved it. I added in some sumac, rosemary and chili flakes. Best salad dressing I’ve tried so far. Thank you !

The vinaigrette was perfection! Made it as a side for a pasta dinner but the salad stole the show. I added olives and some sweet corn.

everyday mediterranean salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Cost: $12.34 /serving

Author : Ali

Ingredients

Instructions

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