Mediterranean Salad Recipe

Name: Nando's Waterloos Mediterranean Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cups mixed salad leaves (e.g., baby spinach, arugula, butter lettuce); 1 medium cucumber; 1 cup semi-dried cherry or baby tomatoes (or sundried in oil, drained); 1 cup sweet fresh cherry or baby tomatoes; 3 oz Kalamata or mixed olives (pitted); 4 oz feta cheese; 1 cup pink pickled onions; 3 tbsp extra virgin olive oil; 1 tbsp Rozendal vinegar (or good red wine vinegar); 1 tsp lemon juice (optional, for brightness); 1 tsp Dijon mustard (optional, emulsifier); 1 tsp honey or agave (optional, to balance acidity); 1 tsp sea salt; 1 tsp black pepper (freshly ground); 2 tbsp fresh oregano or parsley leaves; 2 tbsp toasted pine nuts or walnuts

Inspired by Nando's Waterloo

Time20m

Serves4

Mixed leaves, semi-dried and sweet baby tomatoes, olives, feta, cucumber moons and pink pickled onions. Lightly dressed with Rozendal vinegar and extra virgin olive oil.

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Ingredients

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Salad greens & vegetables

4 cups mixed salad leaves (e.g., baby spinach, arugula, butter lettuce)

1 medium Cucumber

1 cup semi-dried cherry or baby tomatoes (or sundried in oil, drained)

1 cup sweet fresh cherry or baby tomatoes

3 oz Kalamata or mixed olives (pitted)

4 oz Feta cheese

1 cup pink pickled onions

Dressing

3 tbsp extra virgin olive oil

1 tbsp Rozendal vinegar (or good red wine vinegar)

1 tsp lemon juice (optional, for brightness)

1 tsp Dijon mustard (optional, emulsifier)

1 tsp honey or agave (optional, to balance acidity)

1 tsp sea salt

1 tsp black pepper (freshly ground)

Garnish / optional

2 tbsp fresh oregano or parsley leaves

2 tbsp toasted pine nuts or walnuts

Method

Prepare vegetables

Wash and spin

Rinse the mixed salad leaves under cold running water, then dry thoroughly in a salad spinner or with clean kitchen towels. Place the leaves in a large salad bowl.

Cucumber moons

Trim the cucumber ends, peel if desired, then slice on the diagonal into 1/4-inch (6 mm) thick 'moons'. Add to the bowl with the leaves.

Tomatoes & olives

If using semi-dried tomatoes packed in oil, drain any excess oil and cut larger pieces in half. Halve the fresh sweet cherry tomatoes. Add both tomato types to the salad bowl with the pitted olives.

Crumble the feta into large-ish chunks over the salad so there are creamy bites throughout. Scatter the pink pickled onions evenly over the salad.

Make the dressing

In a small bowl or jar combine the Rozendal vinegar (or red wine vinegar), lemon juice (if using), Dijon mustard and honey. Whisk or shake briskly to combine.

Slowly drizzle in the extra virgin olive oil while whisking to emulsify the dressing. Season with sea salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness, adding a little more vinegar or honey if needed.

Assemble & finish

Pour the dressing over the salad ingredients evenly — start with about three-quarters of the dressing and toss gently with salad tongs until leaves and vegetables are lightly coated. Add more dressing if desired, but aim for a light coating.

If using, scatter the chopped fresh oregano or parsley and toasted pine nuts or walnuts over the top for aroma and crunch.

Give the salad one last gentle toss, taste for seasoning and add a pinch more salt or a grind more black pepper if required. Serve immediately.