🥗 Mediterranean fresh salad bowl

A fresh, hearty salad bursting with color, texture, and bold Mediterranean flavor — perfect as a light lunch or vibrant side dish.

This salad was made for the days when you crave something simple, but deeply satisfying. Inspired by the bold, sun-drenched flavors of the Mediterranean, it brings together chickpeas for heartiness, olives for salt, feta for creaminess, and lemon for brightness.

It’s the kind of dish that doesn’t ask for much — just a few good ingredients, chopped fresh, and brought to life with a drizzle of olive oil and a squeeze of citrus.

It’s fast. It’s flexible. It’s everything we love about cooking: flavor, ease, and joy in every forkful.

📝 Ingredients (serves 2–3)

For the salad:

• ½ red onion

• 4 mini cucumbers

• 1 cup Kalamata olives

• 1 cup cherry tomatoes

• 1 can (400 g) chickpeas, drained and rinsed

• 1 block feta cheese (use to taste)

• ¼ cup chopped fresh parsley

For the dressing:

• ⅓ cup extra virgin olive oil

• 1 tablespoon rice vinegar

• Juice of 1 lemon

• ½ teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon black pepper

🍳 Instructions

1. Make the dressing

• In a jar or bowl, combine the olive oil, rice vinegar, lemon juice, oregano, salt, and black pepper.

• Shake or whisk well until emulsified and set aside.

2. Chop the salad ingredients

• Dice the red onion, cucumbers, olives, cherry tomatoes, and feta cheese into similar-sized pieces for a balanced bite.

• Finely chop the parsley.

3. Combine and mix

• In a large bowl, add the drained chickpeas and all the chopped ingredients.

• Pour the dressing over the top and toss gently to coat everything evenly.

4. Serve

• Serve immediately or chill for 15–20 minutes to allow flavors to meld.

• Enjoy as a main or a perfect side to grilled fish, roasted veggies, or warm pita.

🌿 Kuisit Tip

To mellow the sharpness of the red onion, soak the slices in cold water with a splash of vinegar for 10 minutes before adding them to the salad.