Easy Mediterranean Salad
A quick and fresh Mediterranean salad featuring cherry tomatoes, cucumber, chickpeas, feta, and olives, tossed in a beef broth vinaigrette.
Ingredients
Salad Ingredients
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (English cucumber works well; peel if skin is waxed or bitter)
- 1 bell pepper, diced (red, yellow, or orange for sweetness)
- 1/4 red onion, thinly sliced (so it doesn’t overpower)
- 1 cup chickpeas, drained and rinsed (canned for convenience; cook dried chickpeas ahead if preferred)
- 1/2 cup feta cheese, crumbled (use dairy-free feta to make vegan)
- 1/4 cup olives, pitted and sliced (Kalamata are classic)
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (swap with lemon juice for a brighter zing)
- to taste Salt and pepper
Garnish
- to taste Fresh parsley for garnish
Instructions
Preparation
- Place the halved cherry tomatoes, diced cucumber, diced bell pepper, and thinly sliced red onion in a large mixing bowl.
- Add the drained and rinsed chickpeas, crumbled feta, and sliced olives to the bowl. Gently stir to distribute the ingredients.
Dressing
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and a pinch each of salt and freshly ground black pepper until emulsified. Taste and adjust seasoning.
- Pour the dressing over the salad and toss gently so the feta doesn’t break up too much. Make sure everything is coated evenly.
Serving
- Garnish with chopped fresh parsley and serve immediately, or let rest 5–10 minutes for flavors to meld. Enjoy as a side or a light vegetarian meal.
Notes
For less sodium, rinse canned chickpeas and choose reduced-salt olives or rinse them lightly. If you prefer a herbier dressing, add a pinch of dried oregano or a teaspoon of Dijon mustard to the vinaigrette.