The Ultimate Mediterranean Salad
Servings 2
Ingredients
Mediterranean Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup extra virgin olive oil
Mediterranean Salad
- ½ cup dry quinoa
- 4 cups salad greens
- ½ cup halved cherry tomatoes
- ¼ cup sliced peppadew peppers sliced
- ¼ cup crumbled feta
- ¼ cup sliced olives
- ¼ cup chopped toasted Marcona almonds
- 2 large boiled eggs halved
- 2 tablespoons fresh dill
Instructions
- Make vinaigrette. Whisk together red wine vinegar with balsamic vinegar, Dijon mustard, dried oregano, salt, and black pepper. Slowly add extra virgin olive oil, whisking constantly until well combined. Set aside.
- Rinse dry quinoa and combine with 1 cup cold water in a medium saucepot. Bring to a boil over high heat. Cover the pot, reduce heat to low, and continue to simmer for 15 minutes or until the water is evaporated and the quinoa is fluffy. Remove from heat and let sit for 5 minutes. Fluff quinoa with a fork and let cool.
- Assemble the salads. Plate 2 cups salad greens per plate and top with cooked quinoa, boiled egg, peppadew peppers, cherry tomatoes, olives, feta, Marcona almonds, fresh dill, and the Mediterranean vinaigrette. Season the salad with salt and pepper and serve.
Notes
The salad dressing can be prepared up to 3 days in advance.