Description
A crowd-pleasing salad featuring fresh vibrant flavors of the Mediterranean. Tomatoes, feta, peppers, olives and greens drizzled with a tangy dressing.
Ingredients
Scale
For the Salad
- Mixed greens (lettuce, arugula, watercress)
- 1 roasted or sautéed red bell pepper, thinly sliced
- 1 roasted or sautéed green bell pepper, thinly sliced
- Handful (8) sun-dried tomatoes,
- 1 cup feta cheese, crumbled
- 1 cup canned chickpeas (for crunchiness, sautée in a non-stick pan for 5 minutes or until golden)
- 1 tangerine (or clementine), peeled and split into segments
- Small handful sunflower seeds
- 2 tbsp toasted sesame seeds (optional)
For the Tapenade Dressing
- 1 cup black or kalamata olives, pitted
- 1 tbsp capers
- 5 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp water
- 1 tbsp fresh thyme
- 1 tsp dried oregano
- 1 tbsp tangerine (or clementine) zest
- Pinch of salt
Instructions
- For the dessing, place the olives, capers, olive oil, lemon juice and water in a blender or food processor and blend until it turns into a soft paste. Add the rest of the ingredients and whisk together until emulsified. Set aside.
- Place a generous portion of greens in a big bowl and add all the other ingredients. Just before you are ready to serve, toss the salad with the tapenade dressing.
- Category: Side Dishes
- Cuisine: Mediterranean