Garlicky Mediterranean Salad

Garlicky Mediterranean Salad
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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.

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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!

Garlicky Mediterranean Salad Pin

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

Garlicky Mediterranean Salad
5 from 1 vote

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


  • 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


  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!


  • Helen January 26, 2023 at 11:19 pm Reply

    5 stars
    Looks delicious. I have grown cherry tomatoes so will definitely give this recipe a whirl.

    • Jane Georgiades February 2, 2023 at 3:47 am Reply

      Thanks Helen, let me know how you go!

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