Serves a Crowd

Crowd-Pleasing Mediterranean Salad

January  9, 2015
Author Notes

A crowd-pleasing salad featuring fresh vibrant flavors of the Mediterranean. Tomatoes, feta, peppers, olives and greens drizzled with a tangy dressing. —Joana

  • Serves 4
  • Salad
  • Mixed greens (lettuce, arugula, watercress)
  • 1 roasted or sautéed red bell pepper, thinly sliced
  • 1 roasted or sautéed green bell pepper, thinly sliced
  • 1 handful sun-dried tomatoes
  • 1 cup feta cheese, crumbled
  • 1 cup canned chickpeas (for crunchiness, sautée in a non-stick pan for 5 minutes or until golden)
  • 1 tangerine (or clementine), peeled and split into segments
  • 1 handful sunflower seeds
  • Tapenade Dressing
  • 1 cup black or kalamata olives, pitted
  • 1 tablespoon capers
  • 5 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 tablespoon fresh thyme
  • 1 tablespoon dried oregano
  • Pinch of salt
In This Recipe
  1. 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.
  2. Place a generous portion of greens in a big bowl and add all the other ingredients.
  3. Just before you are ready to serve, toss the salad with the tapenade dressing.

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