Garden Salad Mediterranean Style Recipes

MIDDLE EASTERN VEGETABLE SALAD

Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

FAVORITE MEDITERRANEAN SALAD

Favorite Mediterranean Salad image

Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 28 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GARDEN SALAD - MEDITERRANEAN STYLE

Garden Salad - Mediterranean Style image

Make and share this Garden Salad - Mediterranean Style recipe from Food.com.

Provided by PanNan

Categories Greens

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 18

Ingredients

3 cups romaine lettuce, cut into bite size pieces
2 cucumbers, diced (preferably European long cucumber)
1 red onion, quartered and sliced thin
2 tomatoes, cut into bite sized pieces
1 bell pepper, chopped (any color, your preference)
2 stalks celery, chopped
1/4 cup Italian parsley, chopped
1 tablespoon of fresh mint, chopped
1 teaspoon fresh basil, chopped
salt
cracked black pepper
1/2 cup extra virgin olive oil
1 garlic clove, crushed
1/4 cup white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon tarragon
1/4 cup feta cheese, crumbled (optional)
1/4 cup black olives (optional)

Steps:

In a large bowl, mix together the romaine, vegetables, herbs and season with salt and pepper to taste.
Add the olive oil, garlic, wine vinegar, lemon juice and tarragon and whisk briskly to incorporate the ingredients.
Add to the salad and toss lightly to coat.
If desired, top with feta cheese and black olives and serve.

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