My daughter posted a picture of a Mediterranean Salad on Facebook this morning and I knew what I was having for dinner. I would need to tweak it a bit as I don’t like Kalamata olives, I was out of red onion, and I wanted to add salami. Here’s my version. Chickpeas, cucumber, Castellana olives, red bell pepper, marinated cherry peppers, shallot, salami, cherry tomatoes, Feta cheese and a delicious lemon vinaigrette. Delicious.
Ingredients
- For the salad:
- 1 15-oz. can chickpeas, drained and rinsed
- 1 medium English cucumber (chopped)
- 1 red bell pepper (chopped)
- 1 shallot (thinly sliced)
- 1/2 c. chopped Castellano olives
- 1/2 c. crumbled feta cheese
- 1/4 cup marinated cherry peppers
- 1/2 cup cherry tomatoes (halved)
- 6-8 slices dry salami
- Kosher salt
- Freshly ground black pepper
- For the lemon parsley vinaigrette:
- 1/4 c. champagne wine vinegar
- 1/2 c. extra-virgin olive oil
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
- 1/4 tsp. red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl toss together salad ingredients. Season with salt and pepper.
- Whisk together vinegar, olive oil, lemon juice, parsley, and red pepper flakes. Season with salt and pepper.
- Dress salad with vinaigrette and serve chilled or room temperature.
If you are following a Mediterranean diet you might also like my Grilled whole Branzino.
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