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
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Ingredients
- Salad
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Mixed greens (lettuce, arugula, watercress)
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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
Directions
-
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.
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Place a generous portion of greens in a big bowl and add all the other ingredients.
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Just before you are ready to serve, toss the salad with the tapenade dressing.
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