Mediterranean Salad

Mediterranean Salad

I love an easy salad that can be made in advance, eaten as an entree or served as a side dish. This Mediterranean Salad is one of my go-to recipes.

I love that once you have the method for this salad down, you can change it up in a variety of ways.

Packed with veggies, this salad is loaded with antioxidants, vitamins and minerals.

Click through for an easy swap to make this autoimmune protocol-friendly!

I know you’ll love this easy recipe!

Mediterranean Salad

● 1/2 cup Olive Oil
● juice of one Lemon
● 1 clove Garlic, chopped
● 1 English Cucumber, seeds removed, diced
● 1 pint Grape Tomatoes, halved
● 1 can Chickpeas, drained and rinsed
● 8 oz. Sheep or Goat’s Milk Feta Cheese, cubed or crumbled (optional)
● 3 Green Onions, thinly sliced
● 1/4 cup Flat-Leaf Parsley, chopped
● Salt to taste
● Pepper to taste

1. In a small bowl, add chopped garlic, lemon juice, a pinch of salt and pepper. Slowly stream in olive oil while whisking. Set dressing aside.
2. In a large bowl, add cucumber, tomatoes, chickpeas, green onions, parsley, and feta cheese. Pour dressing over, and gently mix together so as to not break apart the feta cheese cubes. Check for seasoning, and add in another pinch of salt and pepper if needed. Serve immediately at room temperature.

Notes: If making ahead of time, refrigerate salad and dressing separately. Add dressing to salad just before serving. To make this autoimmune protocol-friendly, omit chickpeas and add in 2 cups of cooked, riced cauliflower.

Variations: Add any chopped or diced veggies that you like. Mix in a handful of dark, leafy greens or serve it over greens for an added boost of antioxidants and nutrients. Serve with chicken, fish or beef to amp up the protein content.

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