Yummy Recipes

Mediterranean Salad Recipe

It’s been quite some time since I shared a recipe, but it’s not because I’m not cooking. I haven’t shared any recipes because I haven’t been doing my own spin on meals I prepare lately. This salad is the exception — I didn’t follow a recipe for this, I created it myself!

This Mediterranean salad is inspired by a salad my parents and I enjoyed at an Afghan restaurant we discovered last weekend. The waiter gave us each a big plate full of chopped tomatoes and cucumbers swimming in a pool of light, acidic, and tangy dressing. I’ve had a strong craving for Mediterranean food lately, so I thought it’d be fun to make it at home! Below is the recipe.

My Version of a Mediterranean-Inspired Salad (modify as desired!)

Ingredients

  • 2 large cucumbers
  • 4 small/medium-sized tomatoes
  • A lot of fresh parsley
  • Many mint leaves
  • Several sprigs of fresh dill
  • One lemon
  • Apple cider vinegar (optional)
  • Two garlic cloves
  • Garlic powder (optional)
  • 1/2 red onion
  • Feta cheese
  • Salt
  • Pepper
  1. Peel and julienne large cucumbers (the mandolin my dad got me for Christmas worked wonders for this) and put in a large bowl
  2. Dice the tomatoes and toss in the bowl. Try to keep the guts of the tomato intact so it can add to the dressing.
  3. Chop up more fresh parsley than you think you need, and add it
  4. Chop a ton of fresh mint
  5. I plucked the dill right off of the stem and threw them into the bowl…I don’t know if there’s an “official” way to prepare fresh dill.
  6. Squeeze one lemon over the mixture
  7. Option to add some apple cider vinegar as well. I would’ve added another lemon but I didn’t have any, so I used the vinegar to provide more acidity
  8. Mince the garlic and add
  9. If raw garlic is irritating to your digestive system, I recommend using garlic powder instead. I used both garlic powder and raw garlic
  10. Chop the red onion and add
  11. Season with salt and pepper to taste
  12. The night before you serve, or even right before you eat it, add as much feta as you would like. I added it as late as possible because I think it would dissolve into the dressing otherwise.

That’s it! It’s quite simple but so satisfying.

One more note- it’s best to prepare this at least the night before so everything can soak overnight.

If you make this at home, let me know what your take on the recipe is.

Happy eating!

xx Vic

Hello, welcome to my blog! I am a 200 hr- RYT and a recent college graduate! My blog is a space where I share stories of my personal endeavors with some poetry, recipes, and yoga mixed in! For yoga inquiries, please email me at yoga@unziptheselips.com. For general inquiries, please email me at hello@unziptheselips.com. Thank you for visiting!

Leave a Reply

%d bloggers like this: