Mediterranean Salad Recipe

1. Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes. Thinly slice the cucumber into half-moons (about 1/4-inch thick). Place greens in a large serving bowl and set tomatoes and cucumber aside for assembly.

2. Make roasted beet

Preheat oven to 400°F (200°C). Wrap the peeled medium beet in foil and roast for 35–45 minutes until easily pierced with a knife. Let cool, then roughly chop.

3. Blend hummus

In a food processor, combine the roasted beet, cooked chickpeas, tahini, lemon juice, garlic clove, olive oil, cumin, and salt. Pulse until mostly smooth, scraping down the bowl as needed. Add water, 1 tablespoon at a time, to reach a creamy spreading consistency (about 1–2 tablespoons). Taste and adjust salt or lemon as desired. Transfer hummus to a bowl and refrigerate if not using immediately.

4. Cook quinoa

Rinse quinoa under cold water in a fine mesh sieve. In a small saucepan, combine rinsed quinoa and 2 cups water; bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and allow to cool to room temperature.

5. Assemble tabbouleh

In a bowl, mix cooled quinoa with chopped parsley, chopped mint, sliced green onions, lemon juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Chill briefly if desired.

6. Whisk together 3 tablespoons olive oil, red wine vinegar, harissa paste, Dijon mustard, honey (or maple), 1/4 teaspoon salt, and a pinch of black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust heat or acidity—add more harissa for spice or more olive oil to mellow.

7. Toast nuts

In a small dry skillet over medium heat, toast pine nuts (or chopped walnuts) for 2–4 minutes, stirring, until golden and fragrant. Remove from heat and cool.

8. Layer and plate the salad: arrange the mixed greens in the serving bowl. Spoon the quinoa tabbouleh in a neat mound on one side of the greens. Dollop 3–4 tablespoons of roasted beet hummus on the opposite side (or serve in a small bowl alongside). Scatter sliced cucumbers and halved cherry tomatoes across the greens.

9. Crumble the feta over the salad and sprinkle the toasted pine nuts on top. Drizzle the harissa vinaigrette evenly over the composed salad (start with about 2–3 tablespoons and serve extra on the side). Finish with a light drizzle of olive oil and serve lemon wedges for extra brightness.

10. Serve immediately, or chill for 10–15 minutes to let flavors meld. Leftover hummus and tabbouleh can be stored separately in airtight containers in the refrigerator for up to 3 days.