Mediterranean Salad Recipe

Mixed greens: A blend of various leafy greens, providing a base for the salad.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color.

Cucumber: Adds a refreshing crunch to the salad.

Red onion: Thinly sliced for a mild, pungent flavor.

Kalamata olives: Greek olives that bring a rich, briny taste.

Feta cheese: Crumbled cheese that adds a tangy and salty element.

Olive oil: Used in the dressing for a smooth and fruity flavor.

Red wine vinegar: Adds acidity and depth to the dressing.

When preparing the red onion for this Mediterranean salad, soak the thinly sliced pieces in a bowl of cold water for about 10 minutes. This will help to mellow out the sharpness and make the onion's flavor more subtle, allowing the other ingredients to shine through.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar texture and nutritional profile, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap.

• cucumber - Substitute with zucchini: Zucchini offers a similar crunch and can be eaten raw, just like cucumber.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used thinly sliced in salads.

• kalamata olives - Substitute with black olives: Black olives have a similar briny flavor and can be used if kalamata olives are unavailable.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of red wine vinegar in dressings.

• Store the Mediterranean salad in an airtight container to keep the mixed greens and other vegetables fresh.
• Keep the dressing separate from the salad if you plan to store it for more than a few hours. This prevents the greens from becoming soggy.
• If you have already mixed the dressing with the salad, consume it within 1-2 days for the best texture and flavor.
• For longer storage, place the salad in the refrigerator immediately after preparation. The cool temperature helps maintain the crispness of the cucumber and cherry tomatoes.
• To freeze the salad, it is recommended to only freeze the dressing and not the vegetables. Freezing the mixed greens and other fresh ingredients can result in a loss of texture and flavor.
• Pour the olive oil and red wine vinegar dressing into a freezer-safe container or ice cube tray for easy portioning.
• Label the container with the date to keep track of its freshness. The dressing can be frozen for up to 3 months.
• When ready to use, thaw the dressing in the refrigerator overnight. Give it a good whisk before drizzling over the fresh salad.
• If you have leftover feta cheese, store it in an airtight container in the refrigerator. It can last up to a week.
• For the best taste, always use fresh kalamata olives and red onion when preparing the salad.

• Separate the mixed greens from the rest of the salad to prevent them from wilting during reheating.
• Place the cherry tomatoes, cucumber, red onion, and kalamata olives in a microwave-safe dish.
• Microwave on medium power for 30-second intervals, stirring in between, until the vegetables are warmed through but not overcooked.
• Alternatively, you can lightly sauté the vegetables in a pan with a small amount of olive oil over medium heat for 2-3 minutes, just until they are warmed.
• Once the vegetables are reheated, allow them to cool slightly before combining them back with the mixed greens.
• Drizzle the salad with the remaining dressing and toss gently to combine.
• Sprinkle the feta cheese on top just before serving to maintain its texture and flavor.

• Large bowl: for combining mixed greens, cherry tomatoes, cucumber, red onion, and olives.

• Small bowl: for whisking together olive oil, red wine vinegar, salt, and pepper.

• Whisk: to mix the dressing ingredients thoroughly.

• Salad tongs: to toss the salad and ensure even distribution of the dressing.

• Cutting board: for slicing the cucumber and halving the cherry tomatoes.

• Chef's knife: to slice the cucumber and red onion, and halve the cherry tomatoes.

• Measuring cups: to measure out the mixed greens, cherry tomatoes, cucumber, and feta cheese.

• Measuring spoons: to measure the olive oil and red wine vinegar.

• Serving bowl: to present the salad attractively before serving.

Pre-wash and chop: Wash and chop all vegetables in advance. Store them in airtight containers in the fridge.

Use pre-crumbled feta: Save time by buying pre-crumbled feta cheese instead of crumbling it yourself.

Pre-make the dressing: Whisk together the olive oil and red wine vinegar dressing ahead of time and store it in a jar.

Batch prep: Prepare enough ingredients for multiple salads at once. This way, you can quickly assemble the Mediterranean salad throughout the week.