25 minutes
Crisp Mediterranean Salad Bowl offers a delightful blend of flavors and textures with every bite. It's a simple yet harmonious mix of garden-fresh ingredients and Mediterranean staples.
Cucumber, halved lengthwise, seeded, and diced into ½-inch pieces
each
Grape Tomatoes, quartered
0 oz
to taste
to taste
tablespoons
Garlic Clove, minced
each
tablespoons
Chickpeas, rinsed and drained
0 oz
Kalamata Olives, pitted and chopped
cups
Red Onion, finely chopped
cups
Parsley, chopped
cups
Escarole, trimmed and chopped into ½-inch pieces
0 lb
Feta Cheese, crumbled
0 oz
Walnuts, toasted and coarsely chopped
cups
1. Prep Vegetables
Toss diced cucumber and quartered tomatoes with 1 teaspoon salt. Place in a colander to drain for 15 minutes.
2. Dressing Creation
In a large mixing bowl, combine red wine vinegar and minced garlic. While continuously whisking, gradually blend in the olive oil.
3. Salad Assembly
To the dressing, add the drained cucumber and tomato mixture, chickpeas, olives, red onion, and parsley. Toss to ensure everything is well coated. Allow the mixture to marinate for 5 to 20 minutes, stirring occasionally.
4. Final Touches
Gently fold in the escarole, feta cheese, and toasted walnuts. Adjust seasoning with salt and black pepper to taste.
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