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Mediterranean Salad

Mediterranean Salad

The ultimate refreshing dish, Mediterranean Salad combines crisp vegetables and savory feta in a zesty lemon vinaigrette. Perfect for summer gatherings or a quick lunch, this salad is not only delicious but also healthy. Make it tonight for a satisfying meal!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup red onion
  • 5 ounces arugula
  • 1 can chickpeas reduced sodium, rinsed and drained
  • ½ each English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick
  • 1 pint grape or cherry tomatoes halved
  • 1 small red bell pepper cut into 1/2-inch dice
  • ⅔ cup feta cheese crumbled
  • lemon vinaigrette

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Cutting Board

Method
 

  1. Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain.
  2. Place the arugula in a large bowl and drizzle lightly with the lemon vinaigrette. Toss to coat.
  3. Add the cucumber, cherry tomatoes, bell pepper, chickpeas, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
  4. Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top.
  5. Divide between serving bowls and serve with additional dressing as desired.

Notes

  • Tip 1: Store the salad and any leftover dressing separately; the salad will last 1-2 days in the refrigerator, while the dressing will last up to a week. To give the salad a refresh before serving leftovers, add some more greens.
  • Tip 2: Place the dressing in the bottom of the mason jars. Layer in the other ingredients, finishing with arugula on top. Store in the fridge for 3 to 4 days.