Mediterranean Salad

Our Mediterranean salad brings together crisp vegetables, fiber-rich legumes, fresh herbs, olives, and sun-dried tomatoes in one bright, satisfying bowl packed with Mediterranean flavor.

If you like easy Greek recipes, you might also like our chickpea cucumber salad, Greek pasta salad, Greek lentil salad, and Greek bean salad.

Full ingredients and substitutions are in the recipe box below.

• Chickpeas and black beans: Use canned (rinsed and drained) or beans cooked from dry. They add plant-based protein and make the salad satisfying. You can swap either with lentils, cannellini beans, butter beans, or cooked grains like farro, barley, or couscous.
• Bell pepper: Adds sweetness and crunch. Red, yellow, or green bell peppers all work well.
• Cucumber: Brings freshness and crisp texture. English, Persian, or garden cucumbers are all good options.
• Scallions: Mild and fresh. Substitute thinly sliced shallots or a little red onion if needed.
• Cherry tomatoes: Sweet and juicy. Grape tomatoes, diced Roma tomatoes, or plum tomatoes work just as well.
• Parsley: Flat-leaf parsley gives the salad its fresh herbal flavor. You can also add mint, basil, or dill. If needed, a small pinch of dried herbs works in a pinch.
• Olives: Kalamata olives add a classic Mediterranean flavor. Italian olives, black olives, or green olives are good substitutes.
• Feta: Adds creamy, salty richness. If you prefer a dairy-free version, try diced sun-dried tomatoes or marinated artichokes instead.
• Dressing: A simple mix of extra virgin olive oil, lemon juice, a splash of vinegar, garlic, sumac or cumin, salt, and black pepper.

Variations

• Spicy version: Add sliced pickled chilis or fresh jalapeños for a little heat.
• Pearl couscous version: Swap the chickpeas and black beans with cooked pearl couscous for a pasta-style salad.
• Greens version: Toss in chopped romaine or baby spinach to turn it into a Mediterranean chopped salad. 🥗

Step 1: Prep the vegetables – In a large mixing bowl, combine diced cucumber and bell pepper, halved cherry tomatoes, thinly sliced scallions, crumbled feta (or chopped sun-dried tomatoes), olives, finely chopped parsley, drained chickpeas, and black beans.

Step 2: Make the dressing – In a small bowl, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, grated garlic, sumac (or cumin), salt, and black pepper.

Step 3: Combine all – Pour the dressing over the salad and toss until everything is well coated. Let the salad sit for 15–20 minutes before serving so the flavors can fully develop.

Just before serving, you can top it with toasted pinenuts, marinated sumac onions, or quick-pickled red onions for extra flavor and texture.

Step 4: Serve and enjoy – Serve with warm pita bread to turn it into a protein-rich meal (thanks to the combo of chickpeas, black beans, and bread). Pair with a thick yogurt tahini sauce—use dairy-free yogurt to keep it vegan.

Frequently Asked Questions

• Tabbouleh
• Mediterranean bean salad
• Greek potato salad
• Greek cucumber salad
• Mediterranean quinoa salad
• Greek chickpea salad
• Mediterranean bulgur salad
• Greek orzo salad
• Greek yogurt pasta salad

For similar recipes, check out our Mediterranean diet recipes roundup.

If you tried this Mediterranean Salad Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!