Mediterranean Diet Fresh Bean Sprout Salad
Bright, zesty, and overflowing with nutritious Mediterranean flavors, this Fresh Bean Sprout Salad is a perfect addition to any healthy lifestyle. Featuring crisp bean sprouts, juicy cherry tomatoes, crunchy cucumber, briny kalamata olives, and the creamy tang of feta cheese, this no-cook, 20-minute recipe brings vibrant textures and wholesome ingredients together in every bite. Tossed with a refreshing blend of extra virgin olive oil, lemon juice, and aromatic dried oregano, this salad delivers a harmonious balance of flavor that's both light and satisfying. Garnished with fresh parsley and a sprinkle of black pepper, it's an ideal choice for those following the Mediterranean diet or seeking a nutrient-packed, gluten-free dish. Serve it as a stand-alone lunch, a side dish for grilled proteins, or a crowd-pleasing option at your next gathering!
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Recipe Information
Ingredients
- 200 grams fresh bean sprouts
- 150 grams cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 75 grams kalamata olives
- 100 grams feta cheese
- 2 tablespoons fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the fresh bean sprouts thoroughly in cold water and drain well. Set aside in a large salad bowl.
Rinse the cherry tomatoes and halve them. Add to the salad bowl.
Peel and slice the cucumber into thin half-moons. Add to the salad bowl.
Thinly slice half a medium red onion. Add to the salad bowl and gently mix with other vegetables.
Pit the kalamata olives, if necessary, and add them whole or halved to the salad bowl.
Crumble the feta cheese into the salad bowl, keeping most pieces bite-sized.
Chop the fresh parsley and sprinkle over the salad ingredients.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.
Pour the dressing over the salad and toss everything together gently until all ingredients are evenly coated with the dressing.
Let the salad sit for about 5 minutes to allow the flavors to meld, then serve immediately.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.9 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 688 mg | 53% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1082 mg | 23% | |
*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.
