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Wednesday, June 22, 2011

Recipe for Mediterranean Crunch Salad

Here’s a healthy and hearty salad that serves a crowd.  It is modified slightly from a Whole Foods recipe.  I used chard instead of kale and made a basil-feta dressing instead of just dressing it with red wine vinegar.  It definitely needs the dressing for my tastes.  This keeps well for several days in the fridge.

Time: 15 minutes plus chilling time
Serves: 10
2 (15 oz) cans organic garbanzo beans
2 cups English cucumber, chopped
2 cups broccoli florets, chopped small
2 cups grape tomatoes, halved
2 cups chard, roughly torn
1/2 cup finely chopped red onion
4 TBSP chopped Kalamata olives

1 1/2 oz red wine vinegar
2 oz olive oil
1/3 cup crumbled feta cheese
4 TBSP chopped fresh basil
3/4 tsp honey
2 garlic cloves, minced
2 tsp dried thyme
Salt and pepper to taste


  • Mix all salad items together in a large bowl.
  • Mix all dressing items together and blend with food processor or immersion blender.
  • Combine dressing and salad.
  • Chill for at least one hour.

I took this to our golf group's pot luck for the final round of the U.S. Open Sunday and we've been eating on it since.  How about young Rory McIlroy?  Happy to see him close it out in record fashion!

Made any healthy salads now that summer is here?

Printable recipe