Mediterranean Vegetable Salad Recipes

MEDITERRANEAN BEAN SALAD RECIPE

Steps:

• Make the balsamic vinaigrette and set it to the side.
• Next, slice the bell peppers into large sides, see video.
• Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.
• Add the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to it.
• Chill the vegetables completely in the refrigerator, which takes about 15 minutes.
• Drain the beans and rinse under cold water in a colander and then add them to a large bowl.
• Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.
• Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combine.
• Serve with a garnish of fresh basil and oregano.

MEDITERRANEAN MARINATED VEGETABLE SALAD

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.

MEDITERRANEAN MEDLEY SALAD

Steps:

• Toss all ingredients together.

GRILLED MEDITERRANEAN VEGETABLE SALAD

Steps:

• Gather the ingredients.
• Add the ingredients to a small bottle or bowl and shake or whisk together.
• Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.
• Discard the garlic clove before using.
• Heat the grill to medium-high.
• Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
• Cut larger pieces into chunks and toss with dressing in a large bowl.
• Sprinkle with crumbled Feta cheese and serve immediately.
• Enjoy!

MEDITERRANEAN SALAD

Steps:

• Combine tomatoes, cucumber, chick peas and cheese in a large bowl.
• Mix together sour cream, lime juice, salt and pepper in a small bowl.
• Add to cheese mixture, toss well. Spoon over spinach leaves, sprinkle with cilantro.

MEDITERRANEAN ROASTED VEGETABLE SALAD

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.