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Mediterranean salad
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HOW TO MAKE A MEDITERRANEAN SALAD

Posted 14 June 2019 by The Saucy Fish Co.

You have a fish. But what to serve with it? When the sun is shining outside then a Mediterranean salad is a no-brainer. It’s a holiday in Europe on a plate. A taste of the good life that brings back memories of glorious beaches, waving palm trees and al fresco dining on your last trip to the Greek Islands.

Not only does it taste amazing but a Mediterranean salad is full of things that are good for you. Good fats, good oils, antioxidants and lots of fibre.

We’ve all heard the phrase ‘Everything in moderation’ and essentially this is what the Flexitarian Diet is all about. If you’re a meat eater you can still enjoy your steak and sausages, but maybe for just one day a week. In fact, lean meat such as chicken and turkey are particularly recommended.

So how do you make one?

There is no set recipe for a Mediterranean salad. In fact, if you visit the Mediterranean you’ll find thousands of varieties. Instead we can only provide general guidance.

First of all, make it big and hearty. You can worry less about portion control when you’re eating so many heathy foods, so don’t hold back.

Next, ingredients. Tomatoes are pretty much a must-have. You need greens in there: lettuce and cucumber at least. But we’d also suggest onion, chickpeas and red peppers. Slice them all up and put them in the bowl.

Dress for success

A good dressing also matters. We like to go Greek in this instance. Whisk up a bowl of olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt and pepper. Then splash it all over.

Okay, you can be also be slightly naughty. Maybe some cheese. A few cubes of Feta cheese won’t do you any harm, adding a nice salty tang throughout.

Finally, serve it fresh. Don’t leave it in the fridge for days to go limp. Get it out on the plate, get yourself out into the sun and enjoy a true taste of the Mediterranean.

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