Mediterranean Salad Recipe

Prepare chickpeas (if using dried)

If using dried chickpeas: soak overnight or quick-soak (boil 1 minute, cover 1 hour) then simmer 45–75 minutes until tender. Drain and cool. If using canned, drain and rinse under cold water; shake off excess water.

Thinly slice the red onion into half-moons (about 1/8-inch). If you prefer milder onion, soak the sliced onion in cold water for 10 minutes, then drain.

Halve the cherry tomatoes and pit then halve the Kalamata olives.

Place the mesclun greens in a large salad bowl. Add the cooled chickpeas, sliced onion, tomatoes, and olives. Toss gently to combine and set aside while you make the dressing.

In a small bowl or jar combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and honey. Whisk or shake until combined.

Slowly drizzle in the extra-virgin olive oil while whisking (or add, close jar, and shake vigorously) to emulsify. Season with kosher salt and black pepper; taste and adjust acidity or salt. The vinaigrette should be bright and balanced—add up to 1 tsp more honey if you prefer a touch sweeter, or an extra 1 tsp vinegar for more tang.

If adding protein: rewarm or finish prepared protein (grill-marked or pan-seared). Slice chicken or steak thinly across the grain; warm shrimp briefly if chilled. Arrange slices atop the dressed salad just before serving.

Pour about 3–4 tablespoons of the oregano vinaigrette over the salad (reserve extra to serve at table). Toss gently to coat evenly, taking care not to wilt the greens.

Scatter the crumbled feta and chopped fresh oregano/parsley over the top. Add lemon wedges to the plate for optional extra acidity.

Serve immediately. Leftover vinaigrette keeps tightly sealed in refrigerator up to 5 days; salad is best eaten fresh.