Mediterranean Salad
Mediterranean salad – this vibrant, flavourful, and easy to prep salad is a must this spring season. It’s full of salty bites, like feta cheese and kalamata olives, as well as sweet bites, like cherry tomatoes and fresh cucumbers. Okay, let’s get chopping.
Servings: 4 people
Ingredients
Salad
- 2 cups of cherry tomatoes
- 1 cup of feta cheese
- 1/2 a red onion
- 1 large cucumber
- 3/4 of a red pepper
- 1/2 cup of kalamata olives pitted
- 1/3 cup of peperoncino peppers
- salt and pepper to taste
Dressing
- 4 tablespoons of greek yogurt
- 2 tablespoons of mayo
- 4 tablespoons of balsamic vinegar
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 1 teaspoon of chopped garlic
- a few dashes of dried basil, garlic powder, dried oregano
- salt and pepper to taste
Instructions
- First up, wash all of your produce.
- Slice the cherry tomatoes, dice the red onion, and chop the cucumber and red pepper. Lay them out on a large white dish. I like to serve this siloed, to give the impact of colour, yet you could mix it all first if you really wanted to.
- Up next, pit the olives, then slice them; chop the peperoncino peppers and crumble the feta cheese; then add these to the plate, too.
- Then, put all the dressing ingredients into a jar and shake.
- Then, drizzle the salad with the richness of this creamy dressing.