Easy Mediterranean Salad
If you’re looking for an easy salad that’s fresh, full of flavour and comes together with minimal effort, this Mediterranean Salad is one you’ll want on repeat. Made with crisp salad leaves, juicy tomatoes, crunchy cucumber, creamy feta and sweet roasted capsicum, it’s the kind of simple recipe that proves salads don’t need to be complicated to be delicious.
This salad is perfect for busy midweek meals when you want something light but satisfying, or for easy weekend entertaining when you need a reliable side dish that everyone loves. It pairs beautifully with grilled chicken, fish or lamb and can easily be customised with olives, avocado or red onion depending on what you have on hand.
Simple, fresh and endlessly versatile, this Mediterranean Salad is one of those recipes you’ll keep coming back to - because good food doesn’t have to be hard.
Easy Mediterranean Salad
An easy Mediterranean Salad made with fresh vegetables, creamy feta and roasted capsicum. Perfect for midweek dinners, meal prep or serving alongside grilled meats.
Ingredients
- 120g baby spinach leaves or mixed salad leaves
- 1 Lebanese cucumber, seeds removed, quartered lengthways and sliced
- 1 tomato, cut into chunks or sticks
- ½ red capsicum
- 50g feta, cubed
- Optional Extras
- Handful of Kalamata olives
- ¼ red onion, thinly sliced
- ½ avocado, cubed
- Tzatziki, garlic dip or Greek yoghurt, to serve
Instructions
- Heat a frypan over medium-high heat and lightly spray with oil. Add the capsicum, skin-side down and cook until the skin is blackened.
- Air Fryer Option: Place the capsicum, skin-side down, in the air fryer basket and cook at 180°C for 12–15 minutes or until blistered and blackened.
- Transfer the capsicum to a small bowl and cover with a plate to steam. Once cool enough to handle, peel off the skin and slice into thin strips.
- In a large salad bowl, combine the spinach or salad leaves, cucumber and tomato.
- Scatter over the feta, roasted capsicum and any optional extras you’re using.
- Gently toss to combine and serve immediately with tzatziki, garlic dip or Greek yoghurt.
Notes
Top Tips
- Roast capsicum easily: Blackening the capsicum skin adds sweetness and depth with very little effort.
- Keep it crisp: Add avocado just before serving to prevent browning.
- Make it a meal: Serve with grilled chicken, fish or lamb for an easy, balanced dinner.
Nutrition Facts
Calories
141Fat
8 gSat. Fat
2 gCarbs
11 gFiber
4 gNet carbs
8 gSugar
5 gProtein
9 gSodium
268 mgCholesterol
14 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
