Mediterranean Salad Recipe

Name: Dua Pies Mediterranean Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups Romaine lettuce; 2 cups Baby spinach; 1 medium English cucumber; 1.5 cups Cherry tomatoes; 0.5 small Red onion; 0.5 cup Kalamata olives, pitted; 0.5 cup Roasted red peppers (jarred), drained and sliced; 0.75 cup Feta cheese, crumbled; 0.25 cup Fresh parsley, chopped; 2 tbs Fresh mint leaves, chopped; 2 tbs Toasted pine nuts or chopped walnuts (optional); 0.25 cup Extra-virgin olive oil; 3 tbs Fresh lemon juice; 1 tbs Red wine vinegar; 1 tsp Dijon mustard; 1 clove Garlic, minced (about 1 clove); 1 tsp Dried oregano; 1 tsp Honey or maple syrup (optional, to balance acidity); 3 pinch Salt; 0.5 tsp Black pepper

Inspired by Dua Pie

Time20m

Serves4

Make Mediterranean Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

6 cups Romaine lettuce

2 cups Baby spinach

1 medium English cucumber

1 1/2 cups Cherry tomatoes

1/2 small Red onion

1/2 cup Kalamata olives, pitted

1/2 cup Roasted red peppers (jarred), drained and sliced

3/4 cup Feta cheese, crumbled

1/4 cup Fresh parsley, chopped

2 tbs Fresh mint leaves, chopped

2 tbs Toasted pine nuts or chopped walnuts (optional)

Dressing

1/4 cup Extra-virgin olive oil

3 tbs Fresh lemon juice

1 tbs red wine vinegar

1 tsp Dijon mustard

1 clove Garlic, minced (about 1 clove)

1 tsp Dried oregano

1 tsp Honey or maple syrup (optional, to balance acidity)

3 pinch Celtic sea salt

1/2 tsp black pepper

Method

Salad

Prepare greens

Wash the romaine lettuce and baby spinach thoroughly. Dry well (use a salad spinner or pat dry with towels). Chop or tear the romaine into roughly 1–1.5 inch pieces and place in a large salad bowl. Add the baby spinach.

Prepare vegetables

Trim the cucumber, halve lengthwise and scoop seeds if desired, then slice into 1/4-inch half-moons. Halve the cherry tomatoes. Peel the red onion, slice very thinly into half-moons and separate into rings. Add cucumber, tomatoes, and red onion to the bowl with the greens.

Add olives and peppers

Add the pitted Kalamata olives and the drained, sliced roasted red peppers to the salad bowl.

Add herbs and cheese

Add the chopped parsley, chopped mint, and the crumbled feta cheese to the bowl. If using toasted pine nuts or walnuts, sprinkle them in now.

Toss the salad gently to combine after dressing is added (see dressing section).

Dressing

Combine dressing ingredients

In a small bowl, jar, or measuring cup, add the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and honey or maple syrup (if using).

Emulsify

Whisk vigorously (or close the jar and shake) until the dressing is emulsified and slightly thickened. Season with the pinches of salt and 1/2 teaspoon black pepper. Taste and adjust: add more salt, pepper, or a 1/2 teaspoon more honey if too tart, or an extra teaspoon of lemon juice if you want more brightness.

Dress the salad

Pour about two-thirds of the dressing over the salad and toss gently to coat all ingredients. Taste a small portion; if the salad needs more acidity or seasoning, add the remaining dressing or adjust sprinkle of salt and pepper.

Serve immediately for best texture. Leftover dressing keeps in the refrigerator for up to 5 days; toss before using as oil may separate.