Classic Mediterranean Salad Recipe

This Mediterranean salad recipe is bursting with colorful and vibrant vegetables including artichoke hearts, bell pepper, cucumber, sliced avocado and sweet tomatoes as well as tangy feta cheese.

This salad, which has been dressed with a flavorful and light herb vinaigrette, is ideal for hot summer nights when cooking isn't an option.

Ingredients

1 can chickpeas, rinsed and drained

1 can artichoke hearts, roughly chopped

1 large cucumber - chopped

½ small red onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

11/2 cups cherry tomatoes, halved

1 cup Kalamata olives, pits removed and halved

125 g feta cheese, crumbled

1 cup jalapeno peppers, chopped

1 large avocado, sliced

For the Vinaigrette

1 tablespoon fresh oregano, minced

2 teaspoon fresh rosemary, minced

2 tablespoon fresh parsley, chopped

2 tablespoon olive oil

½ lemon - juiced

2 tablespoon red wine vinegar

2 cloves garlic, minced

Salt and pepper to taste

Procedure

Make the vinaigrette by mixing all the ingredients for the vinaigrette in a small bowl.

In a large bowl, add all of the salad's components except avocado and gently toss the bowl for the ingredients to mix.

Add the avocado to the salad right before serving, then top with the fresh herb vinaigrette. Gently mix by tossing for an even consistency.

Serve with a preferred dish and enjoy.

Conclusion

This salad can be made up to a few hours in advance but you will have to add the avocado and vinaigrette just before serving. Leftovers will last in the refrigerator for two to three days when sealed in a container. Keep the vinaigrette separate from the salad you don't intend to use immediately.