If you're looking for a delicious and nutritious salad recipe that's perfect for summer, then look no further than this Mezze Salad! Packed with fresh veggies, protein-packed beans, and tangy feta cheese, this salad is a meal all on its own. With the bright flavors of lemon and herbs like basil and parsley, it's the perfect side dish for your next barbecue or potluck. Plus, it's super easy to make - just dice up your veggies, add your beans and cheese, and toss everything together with some olive oil and lemon juice. You can even make it ahead of time and store it in the fridge for up to 5 days. So what are you waiting for? Try out this tasty Mezze Salad recipe today!
This vibrant and colorful salad is packed with an array of fresh and flavorful ingredients that are sure to tantalize your taste buds. It's the perfect salad to serve at your next get-together, or to enjoy as a light and healthy meal on a warm day.
This mezze salad is loaded with a variety of veggies, including diced mini cucumbers, juicy plum tomatoes, and crisp red onions. We'll also be adding some savory black olives, chickpeas, kidney beans, and tangy pepperoncini to the mix, all of which are sure to add a satisfying texture and flavor to the salad.
To take things up a notch, we'll be topping our salad off with crumbled feta cheese and capers, and finishing it with a refreshing dressing made from lemon juice and olive oil.
As a bonus, this mezze salad is super easy to make and can be stored in an airtight container in the fridge for up to 5 days. So, let's get started and whip up this delicious and colorful mezze salad!
4-5 Mini Cucumbers
2 Plum Tomatoes
1/2 Red Onion
1 (7 oz.) Can Black Olives (pitted)
1 (15 oz.) Can Chickpeas
1 (15 oz.) Can Kidney beans
1/2 Cup Pepperoncini, sliced
1 Cup Crumbled Feta Cheese
2 Tbsp Capers
1 Stalk of Scallion
1/2 Cup Basil
1/4 Cup Mint
1/4 Cup Parsley
1 Lemon, juiced
1/4 Cup Olive oil
Dice up the cucumbers, Tomatoes, and Onions. Wrap the diced veggies in a clean kitchen towel or paper towels and gently press out as much excess liquid as possible. Add to a large bowl.
Dice the scallions, basil, mint, and parsley. Add to the bowl with the veggies.
Remove the beans, chickpeas, olives, capers and pepperoncini from any liquid and dry with a clean kitchen towel or paper towel. Add to the bowl.
Add the feta cheese, olive oil and lemon juice. Toss all ingredients together and serve.
Storage: store in an airtight container in the fridge for up to 5 days. If making ahead, keep the olive oil, lemon juice and feta cheese separately to add before serving.