Mediterranean Summer Salad

A Mediterranean Summer Salad should be simple, refreshing, and full of honest flavour — and this one delivers all of that with ease. Crisp cucumbers, juicy tomatoes, creamy feta, chickpeas, olives, and fresh herbs come together in a beautifully balanced bowl that’s both light and satisfying. Finished with a bright lemon-and-olive-oil dressing, every bite is vibrant, zesty and full of Mediterranean character.

This is the kind of salad that feels perfect on warm days: fresh enough for lunch, colourful enough for entertaining, and hearty enough to serve alongside your favourite braai mains. The olive oil gives the dressing richness and depth, tying the ingredients together and elevating the freshness of the vegetables.

Whether you’re hosting, meal-prepping, or just craving something clean and flavourful, this Mediterranean Summer Salad is an effortless favourite you’ll keep returning to.

Mediterranean Summer Salad

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Ingredients Method

Ingredients

  

For the Salad

• 300 –350 g romaine lettuce chopped
• 300 g grape tomatoes quartered
• 130 g cucumbers chopped
• 250 g drained chickpeas
• 40 g red onion finely chopped
• 35 g pitted Kalamata olives sliced
• 40 g crumbled feta cheese
• 4 g chopped parsley

For the Dressing

• For the dressing
• ¼ cup Wilson’s Extra Virgin Olive Oil
• 3 tablespoons Wilson’s Lime juice
• 2 teaspoons Dijon mustard
• 1 garlic clove pressed
• ½ teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Method

 

1. Assemble the salad in a large bowl by placing the chopped lettuce first, then arranging of the remaining ingredients on top of the chopped lettuce.
2. To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar until emulsified.
3. When ready to serve, pour the dressing on top of the salad. Garnish with parsley. Toss if you prefer to keep the salad untossed for best presentation.