Mediterranean Salad with Basil Vinaigrette

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[I made this fresh and easy Mediterranean Salad with Basil Vinaigrette for Earth Fare!]

As soon as the weather starts warming up, I CRAVE big, bright, refreshing salads. Like this one!

This salad is healthy, easy to throw together, and full of Mediterranean flavors that everyone loves.

Really, you can use whatever you love to make your salad, but here’s what I think about when building a salad…

The anatomy of a perfect salad:

Fresh greens as a base – spinach, mixed greens, or arugula work great

Something fresh and juicy – I used cucumbers and a beautiful yellow heirloom tomato

Something briny – pepperoncini and capers did the trick in this salad 👌

Protein to keep you full – I love canned tuna and hard-boiled eggs

A little sweetness – to offset the salty, briny flavors. The roasted red peppers and basil vinaigrette do that here

Some healthy fat – The olive oil in the dressing takes care of that here, and 🥑 🥑are always a favorite!

Wholesome carbs – I used chickpeas to keep the Mediterranean theme, but I’ve also made the same salad with roasted sweet potatoes and loved it!

And few red onions, just because I love ’em!

And this simple basil vinaigrette? Seriously so good!

It kind of makes the salad, in my opinion.

Simple, fresh flavors to welcome warmer weather! I’m in, are you?

April 28, 2018

Category Recipes Salads Vegetarian

Persons

One can sustainably caught tuna
1 hardboiled egg, sliced
1 cup canned chickpeas, drained and rinsed (you can sub roasted sweet potatoes if you don't eat chickpeas)
Mixed greens
One ripe tomato, sliced
One cucumber, sliced
Sliced red onion
2 roasted red peppers, sliced
4-6 pepperoncini
1 tablespoon capers

Add all salad ingredients to a serving dish or simply divide between two plates. Serve with the basil vinaigrette and a side of olives, if desired.

This salad can easily be doubled to serve a crowd!