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.

No additional tips available.

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

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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.

Mediterranean Salad

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