Ingredients
Salad Ingredients
- 1 English cucumber (unpeeled and diced)
- 1 cup kalamata olives (black and green)
- 1 pint cherry tomatoes (halved)
- ½ small red onion (sliced)
- 1 green bell pepper (sliced)
- ½ cup pepperoncini peppers (sliced, plus a few whole ones for garnish)
- 1 (16 oz.) can chickpeas (drained and rinsed)
- ¼ cup fresh parsley (roughly chopped)
- 12 oz. feta cheese (crumbled)
Dressing Ingredients
- 6 tablespoons avocado oil (can substitute extra-virgin olive oil)
- 3 tablespoons red wine vinegar
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic (finely minced)
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Make the Dressing: Combine avocado oil, red wine vinegar, lemon juice, honey, Dijon mustard, garlic, dried oregano, dried basil, salt, and pepper in a small 8-ounce container with a lid. Shake well until the dressing is emulsified and set aside in the refrigerator to chill and meld flavors.
- Prepare Vegetables: Dice the English cucumber (leaving the peel on), halve the cherry tomatoes, slice the red onion and green bell pepper, and slice the pepperoncini peppers. To reduce excess moisture from the vegetables, place them between paper towels and gently press.
- Assemble Salad: In a large bowl, combine the prepared vegetables, chickpeas, chopped fresh parsley, and three-quarters of the crumbled feta cheese. Drizzle the chilled dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Transfer the salad to a serving dish or keep in the bowl. Top with the remaining crumbled feta cheese and garnish with a few whole pepperoncini peppers. Serve immediately and enjoy this fresh Mediterranean delight!
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese alternative and replace honey with maple syrup or agave nectar.
- Removing excess moisture from the vegetables helps prevent the salad from becoming watery.
- The salad tastes best if allowed to rest for 10-15 minutes to meld the flavors but can be eaten immediately.
- Avocado oil provides a mild flavor, but extra-virgin olive oil is a traditional alternative with robust taste.
- This salad can be prepared ahead by keeping dressing and vegetables separate and combining just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
