A crowd-pleasing salad featuring fresh vibrant flavors of the Mediterranean. Tomatoes, feta, peppers, olives and greens drizzled with a tangy dressing. —Joana
Mixed greens (lettuce, arugula, watercress)
roasted or sautéed red bell pepper, thinly sliced
roasted or sautéed green bell pepper, thinly sliced
feta cheese, crumbled
canned chickpeas (for crunchiness, sautée in a non-stick pan for 5 minutes or until golden)
tangerine (or clementine), peeled and split into segments
black or kalamata olives, pitted
In This Recipe
For the dessing, place the olives, capers, olive oil, lemon juice and water in a blender or food processor and blend until it turns into a soft paste. Add the rest of the ingredients and whisk together until emulsified. Set aside.
Place a generous portion of greens in a big bowl and add all the other ingredients.
Just before you are ready to serve, toss the salad with the tapenade dressing.