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)
- ½ c. chopped Castellano olives
- ½ c. crumbled feta cheese
- ¼ cup marinated cherry peppers
- ½ cup cherry tomatoes (halved)
- 6-8 slices dry salami
- Kosher salt
- Freshly ground black pepper
- For the lemon parsley vinaigrette:
- ¼ c. champagne wine vinegar
- ½ c. extra-virgin olive oil
- 1 tbsp. lemon juice
- 1 tbsp. freshly chopped parsley
- ¼ 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 Fresh Grilled Branzino.
You might also like my favorite summer salad, Fresh Pea and Orzo Salad
My Pickled Beet Salad is a light summer classic.
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