Cheese

Mediterranean Salad

August  2, 2020
0 Ratings
Author Notes

Light summer salad to enjoy for lunch —Fernanda Tilkian

  • Prep time 20 minutes
  • Serves 6
Ingredients
  • The Salad
  • 1 can garbanzo beans (chickpeas), drained
  • 2 tomatoes, diced
  • ½ red onion, diced
  • ½ large cucumber, diced
  • ½ cups kalamata olived, chopped
  • 4-5 yukon gold potatoes, diced and roasted (optional)
  • ½ cups crumbled goat cheese (optional)
  • 1 bunch parsley, chopped (optional)
  • ½ avocado, diced (optional)
  • The Sauce
  • 2 teaspoons dijon mustard
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 splash apple cider or red wine vinegar
In This Recipe
Directions
  1. If including potatoes, roast at 400 degrees with olive oil and rosemary for 30-40 minutes, until cooked through and lightly crisped.
  2. In a small bowl, add the dijon mustard, lemon juice, olive oil and vinegar and mix until combined.
  3. In a large serving bowl, combine the salad ingredients and toss together with the sauce.

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