Mediterranean Salad

This Mediterranean Saladis a vibrant, nutrient-packed dish bursting with fresh flavors and textures. Perfect as a hearty side or a satisfying main course, this salad is a celebration of Mediterranean ingredients and healthy eating. A base of fluffy quinoa and tender pearl couscous provides a satisfying bite, while crisp cucumbers, juicy grape tomatoes, and crunchy bell peppers add freshness. Kalamata olives bring a salty tang, crumbled feta cheese offers a creamy richness, and toasted pine nuts lend a nutty finish. Tossed in a zesty homemade dressing featuring olive oil, white wine vinegar, lemon juice, honey, and aromatic herbs, this dish is both wholesome and indulgent.

Ingredient Insights

• Quinoa: A protein-packed grain that’s gluten-free and adds a nutty flavor. It’s rich in essential amino acids, making it a complete protein.

• Pearl Couscous: Also known as Israeli couscous, these small, chewy pasta pearls balance the quinoa’s light texture.

• Grape Tomatoes: Their natural sweetness and juiciness complement the savory elements of the salad.

• English Cucumber: Seedless and crisp, cucumbers add refreshing crunch and hydration.

• Bell Peppers: Vibrant and crunchy, bell peppers are high in vitamins C and A, adding color and flavor.

• Kalamata Olives: These briny, dark purple olives provide a quintessential Mediterranean taste.

• Feta Cheese: Creamy and tangy, feta balances the salad's flavors while adding a rich, salty note.

• Pine Nuts: Toasted to enhance their natural nutty flavor, they add a satisfying crunch and healthy fats.

• Dressing Ingredients: Olive oil, white wine vinegar, and lemon juice create a light and tangy base, while parsley, garlic, honey, Dijon mustard, oregano, and thyme add layers of herbal and aromatic depth.

How to Make the Salad

Cook the Quinoa and Couscous: Begin by preparing the quinoa and pearl couscous according to package directions. Allow them to cool to room temperature, ensuring they’re light and fluffy for mixing.

Prep the Vegetables: Dice the cucumber, bell pepper, and halve the grape tomatoes. Slice the Kalamata olives into thin rounds for even distribution of their savory flavor.

Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, couscous, chopped vegetables, and crumbled feta cheese.

Toast the Pine Nuts: Heat pine nuts in a dry skillet over medium heat until golden and fragrant. Keep a close eye to avoid burning, then let them cool.

Whisk the Dressing: Blend olive oil, white wine vinegar, fresh lemon juice, parsley, minced garlic, honey, Dijon mustard, oregano, thyme, salt, and pepper in a small bowl until emulsified.

Dress and Toss: Pour the dressing over the salad and toss gently to coat. Ensure all ingredients are evenly combined without mashing the vegetables or grains.

Garnish and Serve: Finish by sprinkling the toasted pine nuts on top. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

This Mediterranean Salad is not only a treat for the palate but also a feast for the eyes, with its vibrant colors and varied textures. Perfect for entertaining or meal prepping, it’s a crowd-pleaser that’s as easy to make as it is delicious.