Mixed Vegetable Salad
Bright, refreshing, and bursting with Mediterranean-inspired flavors, this Mixed Vegetable Salad is the perfect recipe for any occasion, from casual lunches to elegant dinners. Featuring crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber and red pepper, sweet carrot ribbons, and the sharp tang of red onion, every bite is a harmonious blend of texture and taste. Black olives and creamy feta cheese add a delightful richness, while a zesty homemade dressing made with extra virgin olive oil and fresh lemon ties it all together. Finished with fragrant parsley, this salad is both visually stunning and irresistibly satisfying. Ready in just 20 minutes and packed with wholesome, colorful ingredients, it’s a versatile dish that can be served as a vibrant side or a light, healthy main course. Perfect for anyone looking for quick salad recipes, vegetarian options, or fresh summer dishes!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 medium Carrot
- 0.5 small Red onion
- 100 grams Black olives
- 100 grams Feta cheese
- 3 tablespoons Extra virgin olive oil
- 1 medium Lemon
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Begin by washing all the vegetables thoroughly under cold running water. Pat them dry with a clean kitchen towel or use a salad spinner.
Chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl with the lettuce.
Peel the cucumber, slice it into thin rounds, and add to the salad bowl.
Remove the seeds and stem from the red bell pepper, then slice it into thin strips and add it to the bowl.
Peel the carrot and use a vegetable peeler to shave it into ribbons or use a grater to add it to the salad.
Thinly slice the red onion and scatter the slices over the salad.
Add the black olives to the salad bowl.
Crumble the feta cheese into small chunks and sprinkle over the salad.
In a small bowl, whisk together the extra virgin olive oil, juice of the lemon, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss everything together gently to ensure even distribution of the dressing.
Finely chop the fresh parsley and sprinkle it over the salad before serving.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 19.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 709 mg | 55% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1734 mg | 37% | |
*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.
