November 21st, 2024
Recipes
Mediterranean Vegetable Salad
Valentina P
- Difficulty
•
- Time 15"
A colorful veggie salad that's studded with salty olives, feta, tomatoes, cucumbers, and canned hearts of palm. Toss in a simple oregano vinaigrette and enjoy!
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 2 cups cherry tomatoes, halved
- 2 cups english cucumber, quartered and sliced
- 1 cup hearts of palm, chopped
- 1 cup feta cheese, 1/2-inch diced (or plant-based alternative)
- 1 (15 ounce) can chickpeas, drained and rinsed (optional)
- 1/2 cup pitted kalamata olives, sliced
- 4 scallions, sliced (white and light green parts only) For the Vinaigrette
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons lemon juice
- 1 garlic clove, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a small bowl, stir together the vinaigrette ingredients: the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Step 2: Place the sliced tomatoes, cucumber, hearts of palm, feta, optional chickpeas, olives, and scallions in a large salad bowl. Pour the dressing over the salad, tossing gently to coat all the vegetables.
- Serve: Refrigerate the salad until ready to use and serve with optional toasted pita bread.
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Mediterranean Vegetable Salad
PT15M 2 cups cherry tomatoes, halved 2 cups english cucumber, quartered and sliced 1 cup hearts of palm, chopped 1 cup feta cheese, 1/2-inch diced (or plant-based alternative) 1 (15 ounce) can chickpeas, drained and rinsed (optional) 1/2 cup pitted kalamata olives, sliced 4 scallions, sliced (white and light green parts only) 4 tablespoons extra-virgin olive oil 4 tablespoons lemon juice 1 garlic clove, minced 1 1/2 teaspoons dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper Gluten Free Vegan 6 Servings
Ingredients:
