Mediterranean Crab Salad
Bright, refreshing, and bursting with flavor, this Mediterranean Crab Salad brings the taste of the sea to your table in just 20 minutes. Featuring tender, succulent lump crab meat paired with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and creamy crumbled feta, this dish is elevated by a zesty dressing of extra-virgin olive oil, fresh lemon juice, and red wine vinegar. A sprinkle of fresh parsley and dill adds a vibrant finish to this light yet satisfying salad. Perfect as a standalone dish, a topping for greens, or served alongside crusty bread, this easy no-cook recipe is an elegant choice for warm-weather gatherings or a quick, healthy meal.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound fresh lump crab meat
- 1 small cucumber
- 1.5 cups cherry tomatoes
- 0.5 cup kalamata olives (pitted and sliced)
- 0.25 red onion
- 0.5 cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Gently pick through the lump crab meat to remove any shells or cartilage. Set aside in a large mixing bowl.
Dice the cucumber into small, bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion into slivers. Add to the bowl with the crab meat.
Add the sliced kalamata olives and crumbled feta cheese to the mixture.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the crab and vegetable mixture. Gently toss everything together to coat evenly, being careful not to break up the crab meat too much.
Sprinkle the chopped parsley and dill over the salad, and give it one more gentle toss to combine.
Refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Serve chilled as a standalone salad, with fresh bread, or over a bed of greens for added texture.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
