With spring on its way, slowly but surely, I’ve been craving fresh, crunchy foods and a salad is usually the perfect place to start. Mediterranean Herb and Olive Salad is simple to make: throw everything into a bowl, quickly mix up a vinaigrette and you’ve got yourself a wholesome chop salad that requires no cooking, although does require a bit of chopping. Serve it on its own or with some grilled chicken, steak or shrimp. For ease and speed, I used olives already pitted.
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Serve this up with Crispy Chicken with Lemon Butter. It’s a perfect combination. Or perhaps some Grilled Lemon Oregano Lamb Chops. Or top Mediterranean Herb and Olive Salad with some feta cheese, open a bottle of crisp white wine, tear up some crusty bread and you’ve got yourself a wholesome, very tasty meal.

MEDITERRANEAN HERB AND OLIVE SALAD
Ingredients
SALAD
- 15 oz can chickpeas garbanzo beans, rinsed and drained
- 15 oz can lentils, rinsed and drained
- 1 English cucumber, diced
- 1/2 cup green olives I used Castelvetrano, chopped
- 1/2 cup kalamata olives, chopped
- 1/2 cup diced red onion
- 1 green bell pepper, diced
- 1 cup chopped tomatoes
- 1/2 cup toasted pepitas
- 1/2 cup chopped fresh flat leaf parsley
- 1/3 cup chopped fresh cilantro
LEMON OREGANO VINAIGRETTE
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 small shallot, diced
- 1 garlic clove
- 1/2 cup ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- A good pinch of sea salt
Instructions
To make the vinaigrette:
- Combine all the ingredients in a jar with a screw-top jar. Shake well to combine.
- To make the salad, combine all the ingredients together in a large bowl. Add the dressing; toss gently to coat the salad. The salad will keep for two days in a sealed container in the fridge.