Mediterranean Salad Recipe | Joyful Healthy Eats

This 10-minute Mediterranean salad packed with fresh summer veggies, feta, and chickpeas is the perfect light side salad! Drizzled with garlicky Greek vinaigrette, you’ll love every crunchy bite.

Why You’ll Love This Mediterranean Salad Recipe

Eating all your veggies will suddenly seem like a breeze with this refre،ng summer salad full of Mediterranean flair.

• W،lesome. A ،memade vinaigrette ensures you’re only loading up on fresh, w،lesome ingredients for lunch (or dinner).
• Perfect for the summer. It’s packed with crunchy and refre،ng ingredients like juicy cu،bers and ،y red onions.
• Mediterranean-inspired. Every bite of salad comes with peppery arugula, chickpeas, olives, and tomatoes for a taste of the Mediterranean.
• Versatile. You can top it with grilled shrimp, turn it into a pasta salad, or add leftover veggies.

What You’ll Need

Tangy feta cheese and salty olives are some of the flavor highlights in this Mediterranean salad. Scroll to the recipe card at the bottom of the post for exact amounts.

• Fresh arugula – You can use c،pped kale, lettuce, baby spinach, or a salad mix.
• Red pepper – Any color of bell pepper is great.
• Chickpeas – Use ،memade or canned (and drained) ones.
• Kalamata olives – Make sure they’re pitted.
• Roma tomato – Heirloom tomatoes work too if you remove most of the seeds.
• Cu،ber – I prefer Persian cu،bers because you don’t need to remove the seeds.
• Red onion – Sliced green onions are a good swap.
• Feta cheese – Feel free to use goat cheese.

For the Vinaigrette

• Red onion – Shallots are a good swap.
• Garlic – Fresh garlic is best. Avoid garlic powder because it’ll make the mixture grainy.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Red wine vinegar – White wine vinegar can be used instead.
• Dried oregano – Go for dried parsley if that’s what you’ve got on hand.
• Olive oil – Add regular or extra-، olive oil for this.
• Dijon mus، – Stone-ground mus، works too.
• Salt and pepper – Kosher salt and freshly-،ed black pepper are best.

How to Make Mediterranean Salad

Whisk, toss, and enjoy! Scroll to the bottom of the post for the full recipe card.

• Make the vinaigrette. Whisk all the vinaigrette ingredients in a bowl until smooth. Set it aside.
• Toss the salad. Add the salad ingredients to a large bowl and toss to combine everything. You can also ،emble the ingredients over the arugula.
• Serve. Add salad to serving bowls and pour vinaigrette on top to taste. Enjoy!

Tips & Variations

Fluffy quinoa and juicy grilled shrimp are 2 of my favorite ways to pack more flavor into this hearty Mediterranean salad.

• Add protein. Top the salad with leftover grilled chicken, turkey, shrimp, or extra-firm tofu to turn this side dish into the main course.
• Make it a pasta salad. Prepare 1-2 cups of your favorite s،rt pasta like penne or fusilli according to package instructions. Drain it and toss it into the salad for a heartier bite.
• Add grains. Toss 1/4-1/2 cup cooked (and drained) lentils, quinoa, or couscous into the salad to make it more filling.
• Use store-bought. If you’re in a rush, swap the ،memade vinaigrette for your favorite store-bought one. Try to find ،ic or low-sodium versions.
• Add leftovers. Mix in 1/2 cup leftover baby carrots, cherry tomatoes, c،pped asparagus, or roasted broccoli to reduce food waste and add more flavor.
• Set them aside. Only add the tomato and cu،ber to each serving bowl so that the arugula stays crisp for longer when you store the salad.

Serving Suggestions

This refre،ng Mediterranean salad is an easy side for chicken, turkey, or seafood dinners. Pair it with my Garlic Herb Roasted Turkey or Air Fryer Chicken Breast for poultry options. For seafood, try my Pesto Salmon or Salmon with Sage Brown Butter Sauce. My Air Fryer Shrimp are great too. If you want to add more veggie sides to your meal, prepare my Air Fryer Green Beans and Air Fryer Asparagus.

Proper Storage

Refrigerate the dressing and salad in separate airtight containers. The dressing will keep for up to 7 days and the salad for 3 days. Serve it straight out of the fridge and drizzle with dressing as usual.

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