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Mediterranean Vegetable Salad

Antonia Quinn
Jan 16, 2018
2 min read

So to be honest, I called this "Mediterranean" solely because one of the main ingredients I use is feta cheese, but other than that theres not too much else Mediterranean about it except for the fact you will feel like you're transported to a terrace in Greece when you eat it. I say that because it's so delicious and refreshing, and to be honest it makes me feel healthy af even if I do add more than a healthy amount of feta cheese to it.

This recipe is absolutely FABULOUS for meal prepping, even if you're someone who gets tired of eating the same thing every day for lunch. Just leave the dressing off until you're ready to eat each portion and it will keep in the fridge for about 3-4 days. The other thing that's great about this recipe is that you can really alter it as much as you want to fit you or your family's preferences. You can add cucumbers or iceberg lettuce or any other fresh veggies, or even throw some grilled chicken on top if you want. One tip though if you are meal-prepping it and keeping it all mixed together in a Tupperware in the fridge, cucumber or cut up tomatoes can get soggy (I use cherry tomatoes, which don't get soggy and also adds a delicious crunch!) You can also take anything out you don't like, but this is the mix of veggies I have found I like best!

Ingredients:

-1 block of feta

- 1 Red Bell Pepper

- 1 Orange Bell Pepper

- 1 Yellow Bell Pepper

- 1 Container of Cherry Tomatoes

- 1 Can of Garbanzo Beans (chick peas)

- 1 Can of medium pitted black olives

- 1 Red onion, chopped into medium 1/2 inch pieces

Dressing Ingredients:

- Italian Dressing

- Olive Oil

- Salt and Pepper

- Lemon

- Oregano

- Crushed Red Pepper flakes (optional)

Directions:

1. Drain and rinse off chick peas and olives in strainer with cold water and leave in sink to dry while chopping other veggies. Do this to avoid a gross gooey chick pea and olive juice addition to your salad.

2. Rinse off your bell peppers, cut them lengthwise and take the seeds out, then chop into medium-sized 1/2 inch squares.

3. Chop red onion and feta into pieces roughly the same size as the peppers.

4. Now mix in olives and chick peas, season with salt and oregano, and toss with dressing if you're going to eat it right away. If you're going to portion it out for eating later then just wait to put the dressing on until ready to eat to avoid it getting soggy.