Mediterranean Veggie Salad Recipe

Name: Mediterranean Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lemon cucumbers or 4 pickling cucumbers; 2 mild yellow banana peppers or 2 anaheim chilies, seeded thinly sliced; 1 medium bell pepper (preferably yellow or red); 1 medium red onions or 1 medium white onion; 8 onces tomatoes, preferably plum; 2 -3 cups coarsely torn smooth spinach leaves; sorrel (optional) or arugula (optional); 1 ½ cups small cubes stale French bread; 1 teaspoon chopped fresh rosemary leaf; 2 tablespoons fresh oregano or 2 tablespoons marjoram leaves; 2 garlic cloves, smashed; ⅓ cup olive oil; 2 sun-dried tomatoes, halves, finely chopped (not in oil); ¼ cup balsamic vinegar; sea salt; fresh ground pepper; 12 kalamata olives, pitted, cut in pieces; ¼ cup crumbled feta cheese

Servings: persons

4 lemon cucumbers or 4 pickling cucumbers
2 mild yellow banana peppers or 2 anaheim chilies, seeded thinly sliced
1 medium bell pepper (preferably yellow or red)
1 medium red onions or 1 medium white onion
8 onces tomatoes, preferably plum
2 -3 cups coarsely torn smooth spinach leaves
sorrel (optional) or arugula (optional)
1 ½ cups small cubes stale French bread
1 teaspoon chopped fresh rosemary leaf
2 tablespoons fresh oregano or 2 tablespoons marjoram leaves
2 garlic cloves, smashed
⅓ cup olive oil
2 sun-dried tomatoes, halves, finely chopped (not in oil)
¼ cup balsamic vinegar
sea salt
fresh ground pepper
12 kalamata olives, pitted, cut in pieces
¼ cup crumbled feta cheese

1
If not using specialty cukes with thin, tender peels, partially peel a regular cuke from the supermarket because the skin will be waxed.
2
Leave a few very thin lengthwise strips of dark green peel intact.
3
Cut lengthwise, scoop out and discard seeded portion.
4
Cut crosswise into crescents.
5
Add mild chili peppers and small chunks of the bell pepper and onion to refrigerator container.
6
Halve tomatoes and shake out seed.
7
Cut into 1/2 inch chunks and add to the cuke mixture, cover container and refrigerate.
8
Meanwhile, wash and dry spinach leaves and any other greens you're using, chill until ready to toss the salad.
9
Prepare French bread cubes or, for a more rustic effect, tear the bread pieces.
10
Place rosemary, oregano and garlic in the olive oil and set aside to steep for several hours.
11
Add dried tomato pieces to the vinegar and let stand the same period of time.
12
Place room-temperature veggies in a very large salad bowl.
13
Add spinach, bread pieces and toss with as much of the olive oil mixture as desired.
14
Add to all the sun-dried tomato pieces as much of the vinegar as desired.
15
Grind pepper over all and taste, sprinkle with sea salt or use a salt grinder.
16
Taste again and adjust.
17
Garnish the top of the salad with kalamata olive pieces and the crumbled feta and serve immediately.

406

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 18 ingredients. The key ingredients include: 4 lemon cucumbers or 4 pickling cucumbers, 2 mild yellow banana peppers or 2 anaheim chilies, seeded thinly sliced, 1 medium bell pepper (preferably yellow or red), 1 medium red onions or 1 medium white onion, and more.

Yes, Mediterranean Veggie 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 Veggie Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions