Mediterranean Salad Recipe

Name: Mediterranean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 1/2-inch pieces peeled white potatoes (about 1 pound); 1 cup 1/2-inch pieces peeled carrots; 1 cup 1/2-inch pieces fennel bulb (about 1 medium), fronds reserved; 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained; 1/2 cup 1/2-inch pieces red onion; 1 7-ounce jar roasted red peppers, drained, chopped; 1/2 cup chopped fresh parsley; 4 tablespoons red wine vinegar; 3 tablespoons olive oil; 1 garlic clove, minced; 4 hard-boiled eggs, peeled

Servings: persons

2 cups 1/2-inch pieces peeled white potatoes (about 1 pound)
1 cup 1/2-inch pieces peeled carrots
1 cup 1/2-inch pieces fennel bulb (about 1 medium), fronds reserved
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup 1/2-inch pieces red onion
1 7-ounce jar roasted red peppers, drained, chopped
1/2 cup chopped fresh parsley
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
4 hard-boiled eggs, peeled

1
Cook potatoes in medium pot of boiling salted water 4 minutes.
2
Add carrots and cook until all vegetables are crisp-tender, about 4 minutes longer.
3
Drain.
4
Rinse vegetables under cold water.
5
Drain well.
6
Combine potatoes, carrots, fennel bulb, garbanzo beans, red onion, roasted peppers and parsley in large bowl.
7
Whisk vinegar, oil and garlic in small bowl.
8
Add to salad; toss to coat.
9
Cut eggs in half lengthwise.
10
Separate yolks from whites (reserve 2 yolks for another use).
11
Chop egg whites; mix into salad.
12
Season with salt and pepper.
13
Mound salad in serving bowl.
14
Crumble remaining 2 yolks over salad.
15
Garnish with fennel fronds.
16
Serve at room temperature or cover and chill up to 4 hours.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups 1/2-inch pieces peeled white potatoes (about 1 pound), 1 cup 1/2-inch pieces peeled carrots, 1 cup 1/2-inch pieces fennel bulb (about 1 medium), fronds reserved, 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained, and more.

Yes, Mediterranean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediterranean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions