I’ve been having this simple Mediterranean vegetable salad every single day for, well, 3 days, but it’s so good! It’s made with roasted vegetables, fresh vegetables and some creamy feta or Manouri cheese! You can serve it as a healthy side dish to complement fish, meat or even plant-based protein like these spicy chickpea patties.
You can also have it as the main meal with some fresh bread! Whatever you decide I know you will love this delicious healthy salad!
The Best Mediterranean Vegetable Salad
I know, it’s not the prettiest thing in the world, probably thanks to my amateur chopping skills, but this salad is absolutely the best. It’s:
- ready in 15 minutes
- loaded with beautiful flavors
- super healthy
- incredibly delicious
- gluten-free, low carb and vegetarian
If there’s one thing I love in salads it’s the combination of roasted and super fresh tasting vegetables. Like roasted eggplant and fresh cucumbers and parsley. It’s such a nice contrast and makes salads really satisfying. Add some creamy avocado and feta cheese and I will wash your dishes and fold your laundry.
Now that I said it and made what I just described for my family, I think they owe me some pretty big favors.
Mediterranean Vegetable Salad Ingredients
Fresh vegetables. We’re going for cucumbers, cherry or summer tomatoes, parsley, onion and avocado. And I know most of these are not vegetables, but fruits since I watch the same educational videos as my almost 5-year old…However, be cool, okay. Some people think that the eggplant is an actual male reproductive organ. I think I’m not that bad.
Roasted vegetables. And from experience, I know the best-tasting roasted vegetables are eggplant and peppers. So that’s what we’re going to use here. You can also add in some zucchini since it’s pretty good as well.
Manouri or feta cheese. So here’s the story. I got 10 packages of Manouri cheese, which is basically a byproduct of feta production. It’s milder in that it’s not that salty and I love it. End of story. Use whichever type of crumbly white cheese you like and have.
Simple dressing. Okay, I’ll say it: I hate vinegar. I hate it in salads, so I started skipping it altogether. Especially when there are tomatoes involved. So the dressing I made is just olive oil, salt and pepper, but that’s a personal preference. If you enjoy some vinegar or lemon juice, don’t skip it. I feel like the avocado and manouri make enough of a dressing to be honest.
How To Make The Mediterranean Vegetable Salad
Easy! Cut, then roast the eggplant and the peppers on the stove with some olive oil. A few minutes on every side – these will be perfect.
Chop all the other vegetables and herbs. Now add everything to a bowl, crumble feta cheese on top, add olive oil, salt and pepper and toss.
Time to eat!
How To Eat This Mediterranean Salad Every Day
If you want to do what I did and eat this salad every day, I do not recommend you make it ahead. It will not stay good for long since the tomatoes get spoiled pretty fast. However, if you do want to make it every day, what you can do is make more roasted vegetables and either freeze or refrigerate them to use in the salad.
Frozen they will be good for months, in the fridge for 3-4 days. If using frozen, allow some time to defrost completely.
From there, the salad is really easy to make and it takes about 5 minutes.
How To Serve This Mediterranean Salad
You can serve this vegetable salad as a side dish. It will be great with grilled meat, fish or even falafels or these spicy chickpea patties. I actually served this salad with the chickpea patties and it was perfect!
Something else you can do with this salad is use it in bowls or in Mediterranean or Greek wraps like gyros, falafel, anything with hummus and chickpeas really.
For a lighter lunch, you can even have the salad as the main dish with some crusty or toasted bread of choice!
More Healthy Salad Recipes
I hope you enjoy this salad and if you want even more healthy salad ideas, you can check out these delicious recipes.
- 2 cucumbers, chopped
- 2 cups ripe tomatoes or cherry tomatoes
- 1/2 cup roasted eggplant
- 1 red roasted pepper
- 1/2 red onion, chopped thinly
- 2 tbsp crumbled Manouri or feta cheese
- 1/3 cup thinly chopped parsley
- 1/2 avocado, diced
- Salt and pepper
- 1 tbsp olive oil
- Cut and roast the eggplant and the sweet red pepper. Add to a pan with some olive oil and saute for about 3 minutes on each side.
- Chop the cucumber, onion, tomatoes, parsley, avocado.
- Add the vegetables to a bowl with the crumbled feta or Manouri cheese, salt and pepper and olive oil. You can also add a bit of lemon juice or vinegar if you enjoy their taste in salads.
- Toss and serve immediately. Enjoy with bread or as a side to fish, meat or these spicy chickpea patties.
Amount Per Serving: Calories: 252Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 257mgCarbohydrates: 25gFiber: 8gSugar: 11gProtein: 6g