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  • Writer's pictureThe Farmer's Wife

Mediterranean Salad


  • 4–6 cups shredded young chard, cut or torn into small pieces

  • 1 red pepper – thinly sliced

  • 4 radishes- sliced (or sub grated carrots or beets)

  • ½ cucumber – sliced

  • 6 cherry tomatoes- cut in half

  • 1 avacado, sliced

  • ¼ cup kalamata olives- optional

  • 1 cup cooked chickpeas

  • 1 cup chopped Italian parsley (or sub half cilantro, basil or mint)

  • ¼ cup toasted slivered almonds

  • optional sprouts

  • optional crumbled feta or goat cheese

Lemony Dressing:

  • 2 tablespoon fresh lemon juice

  • 1 teaspoon finely grated lemon zest

  • 1 –2 finely grated garlic cloves

  • 1 teaspoon honey

  • 1/4 cup extra-virgin olive oil

  • freshly ground salt and pepper to taste


Place all the salad ingredients in a large bowl ( Either in separate ingredients into small piles over the greens, or toss all.

Whisk dressing ingredients together in a small bowl.

Dress the salad and toss- you may not need all the dressing.

Sprinkle with salt and pepper, taste and adjust salt and lemon to taste, adding more if necessary.

Sprinkle with nuts or seeds and optional crumbled cheese and sprouts.

***PRO TIP I love this salad because we can add or remove whatever we want. I chose this recipe to share in particular because we like the dressing. We use all sorts of veggies and sometimes I even add pickled peppers too.

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