Garlicky Mediterranean Salad

Summer In a Bowl

Summer calls for fresh flavours and delightful healthy ingredients.  Garlicky Mediterranean Salad ticks so many boxes health wise and is so full of bright, delicious ingredients.  All the veggies are brought together by a delicious garlic vinaigrette.  This salad goes with just about anything – meat, chicken or fish.  You should try it with Quick and Easy Chicken Souvlaki with Tzatziki. Delicious! Or you could simply box it up and take it to work or school for lunch.

Consider supporting the work of Milly, Molly and Me via Buy Me a Coffee.  Your contribution will help us create continuous, free content allowing everyone access to healthy, from scratch recipes year round.

Simple Ingredients

So easy to put together all you need for this salad are some tins of cannellini beans, red capsicum (peppers), cherry tomatoes, sun dried tomatoes, parsley, olives and feta and of course garlic vinaigrette ingredients.  It is so simple with minimal cooking but maximum flavour.

Nutritious and Delicious

Because it includes cannellini beans this salad is full of protein and fibre.  They are rich in B Vitamins, iron, potassium and zinc so make for a balanced dish.  I use three tins of cannellini beans so there are always plenty of left overs. I am making it this week to have on hand for dinner and work lunches.

Garlicky Mediterranean Salad is perfect for summer eating.  I hope you enjoy it!

Fresh, bright flavours perfect as a side or as a meal in itself.

5 from 1 vote

Print

Garlicky Mediterranean Salad

Fresh, garlicky and delicious.

Course Salad

Keyword Garlicky Mediterranean Salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

Author Jane Georgiades

Ingredients

• 3 400g tins cannellini beans drained and rinsed
• 2 red capsicum (peppers) washed and halved
• 250g cherry tomatoes washed
• 150g feta cheese crumbled
• 200g sun dried tomatoes
• 5 tbsp kalamata olives pitted
• 1 bunch parsley washed and roughly chopped

Garlic Vinaigrette

• 1 large clove of garllic minced
• 1 tbsp dijon mustard
• 1/3 cup extra virgin olive
• 1/4 cup apple cider vinegar
• salt and pepper

Instructions

1. Place the capsicums and cherry tomatoes on a lined baking tray and roast for 30 minutes at 200°C. Allow to cool. Slice the capsicums into strips.

   Assembly all the ingredients in a large bowl.

   To make the vinaigrette place the oil, vinegar, garlic and mustard in a jar. With the lid on give it a good shake until it emulsifies. Poor over the salad.

   Serve and enjoy!