Mediterranean Vegetable Salad Recipe 455

FAVORITE MEDITERRANEAN SALAD

Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 28 servings (3/4 cup each).

Number Of Ingredients 14

Favorite Mediterranean Salad image

Steps:

In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

18 cups torn romaine (about 2 large bunches)
1 medium cucumber, sliced
1 cup crumbled feta cheese
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/2 cup julienned roasted sweet red peppers
1/2 cup pitted Greek olives, halved
DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

MIDDLE EASTERN VEGETABLE SALAD

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Middle Eastern Vegetable Salad image

Steps:

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

MEDITERRANEAN MARINATED VEGETABLE SALAD

Make our Mediterranean Marinated Vegetable Salad for a big, distinct taste. Our Mediterranean Marinated Vegetable Salad includes flavorful cheese crumbles, to which we say, "Yes, please!"

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Mediterranean Marinated Vegetable Salad image

Steps:

Combine vegetables in large bowl.
Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat.
Add cheese; mix lightly. Refrigerate 1 hour.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

Ingredients

2 large tomatoes, cut into wedges
1 each green and yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half, sliced
1/4 cup red onion wedges
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
1 cup KRAFT Natural Three Cheese Crumbles

MEDITERRANEAN RICE SALAD WITH VEGETABLES

This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.

Provided by lacucinadinadia

Categories Salad Grains Rice Salad Recipes

Time 43m

Yield 4

Number Of Ingredients 13

Mediterranean Rice Salad with Vegetables image

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g

Ingredients

4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½ lemon, zested
3 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

MEDITERRANEAN ROASTED VEGETABLE SALAD

Categories Salad Potato Vegetable Side Broil Roast Vegetarian Buffet Parmesan Eggplant Arugula Bell Pepper Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 20

Number Of Ingredients 13

Mediterranean Roasted Vegetable Salad image

Steps:

Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

Ingredients

1 1 1/2-pound eggplant, cut lengthwise into 1-inch-wide slices
Olive oil
2 large red onions, cut into 1-inch pieces
2 pounds red-skinned potatoes, cut into 1 x 3/4-inch pieces
9 tablespoons olive oil
2 large red bell peppers, cut into 1 1/2-inch squares
4 zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
3/4 cup chopped fresh basil
2 heads radicchio, cut into 1 1/2-inch pieces
2 1/2-ounce packages arugula, cut into bite-size pieces
1 1/2 cups coarsely grated Pecorino Romano cheese

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MEDITERRANEAN LENTIL SALAD RECIPE

Web Nov 25, 2020 Drain and set aside to cool. In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, …
From themediterraneandish.com
4.8/5 (74)
Category Salad
Cuisine Mediterranean
Calories 128 per serving

Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.

Mediterranean Vegetable Salad Recipe 455

FAVORITE MEDITERRANEAN SALAD

Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas

MIDDLE EASTERN VEGETABLE SALAD

MEDITERRANEAN MARINATED VEGETABLE SALAD

Make our Mediterranean Marinated Vegetable Salad for a big, distinct taste. Our Mediterranean Marinated Vegetable Salad includes flavorful cheese crumbles, to which we say, "Yes, please!"

MEDITERRANEAN RICE SALAD WITH VEGETABLES

This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.

MEDITERRANEAN ROASTED VEGETABLE SALAD

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