Mediterranean Salad Recipe

Name: Smashing Grapes Columbias MEDITERRANEAN SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups mesclun greens (mixed baby lettuces and tender greens); 100 g Genoa salami, thinly sliced and halved; 1 cup Greek olives (Kalamata or mixed), pitted and halved; 1 cup garbanzo beans (canned, drained and rinsed); 0.25 cup red onion, very thinly sliced (optional); 0.5 cup cherry tomatoes, halved (optional); 4 each pepperoncini, whole (for topping); 4 tbs extra-virgin olive oil; 2 tbs red wine vinegar; 0.5 tsp Dijon mustard; 1 clove garlic, minced; 0.5 tsp dried oregano; 0.5 tsp honey or sugar (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp black pepper, freshly ground

Inspired by Smashing Grapes Columbia

Time20m

Serves4

Mesclun Greens, Genoa Salami, Greek Olives, Garbanzo Beans, Red Wine Vinaigrette topped with a Pepperoncini

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Ingredients

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Salad

6 cups mesclun greens (mixed baby lettuces and tender greens)

3 1/2 oz (100 g) Genoa salami, thinly sliced and halved

1 cup Greek olives (Kalamata or mixed), pitted and halved

1 cup garbanzo beans (canned, drained and rinsed)

1/4 cup red onion, very thinly sliced (optional)

1/2 cup cherry tomatoes, halved (optional)

4 each pepperoncini, whole (for topping)

Red Wine Vinaigrette

4 tbs extra-virgin olive oil

2 tbs red wine vinegar

1/2 tsp Dijon mustard

1 clove Garlic, minced

1/2 tsp Dried oregano

1/2 tsp honey or sugar (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Method

Salad

Prepare greens and vegetables

Place 6 cups of mesclun greens in a large salad bowl. If using, add 1/4 cup very thinly sliced red onion and 1/2 cup halved cherry tomatoes. Gently toss to combine.

Add proteins and olives

Scatter 100 g thinly sliced Genoa salami (halved slices), 1 cup drained garbanzo beans, and 1 cup pitted halved Greek olives over the greens. Gently toss again to distribute ingredients evenly.

Top with pepperoncini

Place 4 whole pepperoncini on top of the salad (one per serving) as a finishing garnish, or slice them lengthwise and distribute evenly if preferred.

Red Wine Vinaigrette

Whisk the dressing: in a small bowl or jar combine 4 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp dried oregano, 1/2 tsp honey (optional), 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a closed jar for 20–30 seconds until emulsified and slightly thickened. Taste and adjust seasoning—add more salt, vinegar, or honey if needed.

Dress the salad: Pour about 2–3 tbs of vinaigrette over the assembled salad (reserve extra in case more is desired). Using salad tongs, gently toss to coat the greens and ingredients evenly, taking care not to bruise delicate leaves.

Finish and serve: Divide the salad between 4 plates (or serve family style). Place a pepperoncini on each portion if whole; if sliced, ensure peppers are evenly distributed. Serve immediately with remaining vinaigrette on the side.