Best Mediterranean Vegetable Salad Recipes

MEDITERRANEAN ROASTED VEGETABLE SALAD

Steps:

• Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
• Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
• Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
• Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

MEDITERRANEAN VEGETABLE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain pasta and rinse in cold water., In a large bowl, combine the cucumbers, tomatoes, olives, peppers, capers and pasta. Stir in the feta and provolone cheeses, 1/2 cup Parmesan cheese and salami. Add dressing; toss to coat. Sprinkle with remaining Parmesan cheese.

MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD

Steps:

• 1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
• 2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
• 3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
• 4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.

MEDITERRANEAN VEGETABLE BULGUR SALAD

Steps:

• In large bowl, pour 2 cups boiling water over bulgur. Let stand 30 minutes.
• In 2-quart saucepan, heat 1 1/2 cups water to boiling; add broccoli. Cook 1 minute; drain and rinse in cold water.
• Stir broccoli and remaining ingredients into bulgur. Serve immediately, or cover and refrigerate up to 4 hours before serving.

MEDITERRANEAN MARINATED VEGETABLE SALAD

Steps:

• Toss tomatoes, peppers, zucchini and onions in large bowl.
• Combine dressing, basil and garlic. Pour over vegetable mixture, toss to coat.
• Add cheese, mix lightly. Refrigerate at least 1 hour before serving.
• Makes 8 servings, 1 cup each.

MEDITERRANEAN MARINATED VEGETABLE SALAD

Steps:

• Combine vegetables in large bowl.
• Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat.
• Add cheese; mix lightly. Refrigerate 1 hour.

MEDITERRANEAN GRILLED VEGETABLE SALAD

Steps:

• 1. Prepare the vinaigrette by adding the ingredients to a small bottle or bowl and shake or whisk together. Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld. Discard the garlic clove before using.
• 2. Heat the grill to medium high. Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
• 3. Cut larger pieces into chunks and toss with dressing in a large bowl. Sprinkle with crumbled Feta cheese and serve immediately. ENJOY!!!

MEDITERRANEAN MARINATED VEGETABLE SALAD

Steps:

• COMBINE vegetables in large bowl.
• MIX dressing, basil and garlic. Add to vegetable mixture; toss to coat.
• ADD cheese; mix lightly. Refrigerate 1 hour.

MEDITERRANEAN VEGETABLE SALAD RECIPE - (4.5/5)

Steps:

• Combine vegetables in large bowl. Mix dressing, basil and garlic. Add to vegetable mixture; toss to coat. Add cheese; mix lightly. Refrigerate 1 hour. Enjoy!

MEDITERRANEAN VEGETABLE SALAD

Steps:

• In small bowl, mix vinegar, oil, oregano, sugar, salt, mustard, black pepper and garlic. In glass or plastic container, place tomatoes and bell peppers. Pour vinegar mixture over vegetables. Cover and refrigerate at least 1 hour to blend flavors.
• Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese; garnish with olives.

MEDITERRANEAN VEGETABLE SALAD

Steps:

• 1. In small bowl, mix vinegar, oil, oregano, sugar, salt, mustard, black pepper and garlic. In glass or plastic container, place tomatoes and bell peppers. Pour vinegar mixture over vegetables. Cover and refrigerate at least 1 hour to blend flavors. 2. Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese; garnish with olives. Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 330mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 70%; Vitamin C 230%; Calcium 8%; Iron 10% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.