Mediterranean Village Salad

The start of the new year with a healthy Greek Salad! I am reposting it 🙂

Hello there,

I am officially done with holiday recipes for this year! I posted my final holiday cake a few days ago, and I just want to say a huge thank you for all your sweet comments and emails this year. Truly, truly appreciated.  And now… back to our regularly scheduled program! While I was whipping up my Mediterranean Village Salad the other day, I thought, “Why not share this one next?” Just in case you’re also searching for a lighter recipe after all the holiday brunches, lunches, dinners, etc.  Because after everything we baked, roasted, glazed, dipped, sprinkled, and will devour these next few weeks, our bodies will be begging for something fresh. 🙂

You know, sometimes we have those recipes that stick with you?  Like salads, for instance? Take this Mediterranean Salad recipe. I swear, every time I make it, I tell myself, “Okay, this will last for two days.” And then poof. Gone.  This chickpea salad has everything going for it: crunchy veggies, creamy feta, dill no wait no dill this time, gotcha hahahhhah, and a lemony dressing that gives you a zingggg better than your morning coffee. Seriously, all joking aside!

Chickpeas are extremely versatile and packed with protein, hearty, and just delicious. This is exactly why I love throwing salads together. You can mix in whatever you’re in the mood for, and today, chickpeas were my choice.  I know, I know, prepping them is a bit like the process for dry white beans, but trust me… It’s totally worth it. And here’s a little tip you may already know (or maybe not!): soak your chickpeas overnight. Yep, give them a nice long bath (soak) heheheh for at least 12 hours. The next day, they’ll boil faster, and turn out so tender you’ll wonder why you ever bought canned.  But hold on one second, there are times when canned goods are a quicker solution. So, always have on hand a can of something in your pantry.

This village salad was inspired by the classic Greek village salad (Horiatiki) that I absolutely love, and so do many of you out there.  This bowl is refreshing, colorful, and, honestly, way too easy to eat in one sitting. Think of this as the lighter version of the traditional Greek salad.  It’s wholesome, and it does hit that perfect balance between fresh vegetables, feta cheese, and, of course, the magic of Greek olive oil.  It’s perfect for lunch (my kind of lunch), and it’s a quick dinner idea.  Here’s another delicious Lentil salad you might like to try https://foodzesty.com/lentil-zucchini-vegetable-salad/

This Mediterranean Village salad brings a touch of Greece right to your plate, sunny, rustic, and full of Mediterranean vibes.  I know that some of the ingredients may be out of season, like tomatoes, but that’s ok, sometimes we need to do a bit of organic vegetable shopping.  The cucumber I used is also organic, and the rest of the ingredients you can find all year round.

I truly hope you try a few of the holiday recipes I’ve posted.  They were made with love, laughter, and a little holiday chaos. (as all good recipes should be). Now it’s your turn to bake, stir, sprinkle, taste, and enjoy them with the people you love.

Have a lovely morning/afternoon/evening, and weekend, everyone! 🙂

Mediterranean Village Salad

A fresh and vibrant Mediterranean Village Salad filled with veggies, herbs, and olive oil. Easy to make, delicious, and ideal for any meal.

Print Recipe Pin Recipe

Ingredients

  

• 2 ½ cups chickpeas boiled and drained
• 1 cup feta cheese cut into cubes or crumbled
• 10 cherry tomatoes cut in half
• 1 red onion large and diced
• 1 cucumber cut into medium-sized cubes
• ½ cup Greek kalamon olives pitted (you can use pitted olives)
• 1 tbsp dry oregano
• salt and pepper
• Salad Dressing
• ¼ cup olive oil This is the amount I used.You can add more olive oil
• 2 tbsp red or white vinegar
• salt and pepper optional

Instructions

 

• Soak the 2 ½ cups chickpeas in water overnight. The next day, drain them and boil until tender.
• Add 1 cucumber, 1 red onion, 10 cherry tomatoes , 1 cup feta cheese, and ½ cup Greek kalamon olives to the bowl with the chickpeas and gently toss together.
• For the salad dressing, add the ¼ cup olive oil, 2 tbsp red or white vinegar, and salt and pepper to a small jar or shaker and shake until fully combined.
• Sprinkle the oregano over the salad, then finish by seasoning with a little salt and pepper.

KALI SAS OREXI!! 🙂