This is the perfect salad to take to a dinner party. It’s absolutely beautiful — full of vibrant color, layered texture, and bold Mediterranean flavor. A true show stopper on the table… and just as delicious as it looks.
SALAD INGREDIENTS
2–4 heads romaine lettuce, washed and chopped fine
1 English cucumber or 4 Persian cucumbers, chopped fine
1 (15 oz) can garbanzo beans (chickpeas), drained
1 jar kalamata olives, drained and halved
1 small red onion, diced fine
1 (8 oz) container feta cheese
1 (8 oz) jar thinly sliced pepperonchini, drained (reserve a splash of juice for dressing)
8 oz Flavor Bomb tomatoes (or cherry tomatoes), chopped fine
DRESSING INGREDIENTS
¾ cup good Greek olive oil
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
3 garlic cloves
Splash of white wine (I used Chardonnay)
Splash of pepperonchini juice
Salt & pepper to taste
Add the chopped romaine to the bottom of a large salad bowl.
Layer the cucumber, chickpeas, feta, red onion, olives, tomatoes, and pepperonchini in colorful stripes across the top for a gorgeous presentation. Cover and refrigerate.
To make the dressing, add olive oil, lemon juice and zest, Dijon, garlic, white wine, pepperonchini juice, salt, and pepper to a blender or Nutribullet. Blend until smooth and emulsified. Store in a jar until ready to serve.
When ready to serve, pour the dressing over the salad, toss well, and enjoy every bright, fresh bite. 💛
