Mediterranean Vegetarian Recipe

Wash and dry all produce. Halve cherry tomatoes. Peel (if desired) and dice cucumber, dice bell pepper, thinly slice red onion, and roughly chop parsley and mint.

If using a grain base, cook according to package instructions, drain, and cool slightly so it won't wilt greens. Measure 1 cup cooked.

Drain and rinse canned chickpeas and set aside.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp red wine vinegar, 1 tsp Dijon mustard, the minced garlic clove, 1 tsp dried oregano, 1 tsp honey or maple syrup, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust acidity or salt as needed (add up to 1 tbs more lemon juice or 1/4 tsp more salt).

In a large bowl combine cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives, chickpeas, and cooked grain if using.

Add chopped parsley and mint, then drizzle about two-thirds of the dressing over the salad. Toss gently to combine, making sure dressing coats all components.

Crumble the feta over the top and gently fold once or twice to distribute. Taste and add more dressing if desired.

If using greens, arrange baby spinach or arugula on a serving platter or individual plates and spoon the Mediterranean salad over them.

Sprinkle toasted pine nuts or sliced almonds on top for crunch. Adjust seasoning with additional salt, pepper, or lemon juice to taste.

Serve immediately, or refrigerate in an airtight container up to 24 hours (add crunchy nuts just before serving).