Recipe for Mediterranean Salad
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Prep Time
30 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Side Dish
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Cuisine
Mediterranean, Greek
Recipe for Mediterranean Salad
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This expertly crafted Mediterranean Salad features an obsessive-worthy creamy, tangy dressing inspired by our favorite restaurant! As a Mediterranean cuisine connoisseur, I’ve perfected this recipe with critical ingredients like zippy pepperoncini, block feta, garlic herb croutons, and ideas for adding protein like Greek chicken, chickpeas, and shrimp. You’ll also enjoy tips and variations, including how to prep ahead for meal prep or an entertaining win!
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Ingredients
SALAD
- 1 romaine lettuce chopped (about 8 cups, large head or 2 medium
- 1 pint cherry tomatoes halved
- 1 cup Persian cucumber or English cucumber, sliced
- 3/4 cup Pepperoncini drained, sliced
- 1/2 cup red onion thinly sliced
- 1/2 cup kalamata olives pitted
- 1/2 cup feta cheese crumbled
- 1 cup croutons garlic herb
- black pepper to taste, freshly cracked
Creamy Mediterranean Salad Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise (may sub yogurt)
- 1/3 cup red wine vinegar
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tsp EACH parsley dried
- 1 tsp EACH dill
- 1 tsp EACH basil
- 1/2 tsp EACH garlic powder oregano dried
- 1/2 tsp EACH onion powder
- 1/2 tsp EACH oregano
- 1/2 tsp EACH paprika
- 1/2 tsp EACH salt
- 1/4 teaspoon black pepper
- 2 tablespoons Parmesan Cheese like powder, grated
HOMEMADE CROUTONS
Instructions
- Make the Dressing: Whisk the ingredients together in a medium bowl. Add olive oil as needed to reach the desired consistency—season with additional salt and pepper to taste. The dressing is best if chilled for at least 30 minutes before serving.
- Assemble: Add the Romaine lettuce to a large bowl, then top with the salad ingredients. Hold the croutons if expecting leftovers.
- Add the Dressing: If you're not expecting leftovers, drizzle the salad with the desired amount of dressing and toss. Alternatively, dress individual salads. Dig in!
Notes
- This recipe is a time-saving solution for meal prep. You can prepare all the ingredients ahead of time or either the dressing, croutons, or veggies. Here's how to prep ahead:
- Feta cheese: Look for the highest percentage of sheep’s milk for the creamiest and least crumbly feta. The more goat’s milk, the crumblier the feta will be. You can find blocks of feta (vs. the crumbled) with the specialty cheeses at your grocery store. Blocks of feta can be packaged with or without a brine. Vacuum-packaged feta without a brine isn’t as moist, whereas brined feta is packaged in salt water (a little or a lot) and doesn’t dry out.
- Protein Ideas: Elevate this side salad into a versatile dinner salad by introducing a range of proteins such as Greek chicken, shredded chicken, rotisserie chicken, salami, tuna, hard-boiled eggs, garlic shrimp, salmon, pork, or steak.
- 1/2 loaf (5 cups) sourdough or French bread, cubed (preferably day old)
- 1/4cup olive oil
- 1/4tsp EACH dried basil, dried parsley, garlic powder, salt
- 1/8tsp pepper
- Preheat the oven to 400 degrees F. Cube the bread into bite-size pieces and add them to a large baking sheet. Drizzle the bread with olive oil, sprinkle with seasonings, and toss until evenly coated.
- Spread the bread into an even layer and bake for approximately 12-15 minutes or until golden and crispy.
- Salad ingredients: You can chop the veggies up to 24 hours in advance and store them in separate airtight containers in the refrigerator. I add the lettuce to a large bowl and the ingredients in separate paper-towel-lined sandwich bags on top, then cover everything with foil. This keeps excess moisture away from the veggies and keeps them fresh.
- Croutons: These can be made up to one week ahead of time and stored in a resealable plastic bag with as much air removed as possible or in an airtight container at room temperature.
- Dressing: This can be made up to one week ahead of time and stored in an airtight container in the refrigerator.
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