Name: Mediterranean Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 26 once can chickpeas (garbanzo bean), rinsed and drained; 1/2 English cucumber, diced small; 1 small red onion (1/2 cup) diced small; 1/2 cup grape tomatoes, quartered; 1/4 cup kalamata olives, cut in halves; 1/8 cup capers, drained; 1/4 cup fresh mint, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 2 cloves garlic, minced; Juice and zest of 2 lemons; 2 tablespoons red wine vinegar; 2 teaspoons maple syrup

When I want to make a simple side salad or an entree salad, my first choice is always Mediterranean flavors. What I love about this Mediterranean salad recipe, however, is the fresh herbs, vegetables, and simple dressing.

Although I make a variety of Mediterranean salad recipes, this recipe takes only minutes to make. And, if you love Meditteranean flavors as I do, you will love these salads as well:

WHY DO YOU USE FRESH HERBS WHEN MAKING A VEGAN MEDITERRANEAN SALAD RECIPE?

More often, than not, I prefer fresh herbs over dried ones. Believe it on not, there is a general rule for cooking with dry herbs versus fresh ones. The ratio, of dry versus fresh herbs, is three to one.

For example, if a recipe calls for 1 Tablespoon of fresh parsley, only use one teaspoon. Because dried herbs are more potent, they require less than if using fresh herbs.

Since I grow my own herbs in my kitchen and outdoors year-round, I’m spoiled with fresh herbs. But, if you can’t get fresh, just use dried. Just be sure you remember that less is more with dried herbs.

For this Mediterranean salad recipe, I chose fresh mint, parsley, and basil. Not only do these herbs all work well with Meditteranean dishes, but they also taste fabulous together.

THE DRESSING IS SIMPLE, OIL-FREE, GLUTEN-FREE AND FABULOUS!

Because of the herbs and combination of ingredients in the Meditteranean salad recipe, the dressing simply compliments the vegetables and flavors. And, because the flavors develop over time, I suggest dressing the salad an hour or so before serving. As a result, the flavors of the fresh lemon juice, red wine vinegar, and garlic pop in the salad.

WHAT INGREDIENTS ARE IN A VEGAN MEDITTERANEAN SALAD?

Other than the herbs and dressing, of course, are the array of vegetables and other goodies. Chickpeas are the base of the salad, for instance, followed by cucumbers, red onions, and grape tomatoes.

Then, I add kalamata olives and capers for an added zest and zing! Of course, the herbs are added last, followed by the simple dressing. Nest, it all gets tossed together is a beautiful marriage in the refrigerator.

Once the Meditteranean salad marinates in the refrigerator, you can serve as an entree salad, a side dish, or make it a wrap with some hummus. Another idea is to add kale and quinoa, or top with some grilled Medditeran tofu.

Without a doubt, this is one of my favorite salads not only because it’s easy, but also because it’s delicious. I served Meditteranean salad on the side for my Red Lentil Curry Wrap.

Another idea for this salad is to add grilled tofu as an entree salad. Or, add kale and quinoa for a heartier salad.

6 servings