Zesty Mediterranean Veggie Delight: A Flavorful Salad Sensation! 🥗🌿

Sure! Get ready to embark on a culinary journey with this tantalizing Mediterranean Veggie Salad recipe, perfect for those leisurely lunch or snack moments where you crave a burst of fresh flavors. 🥗🌿

Mediterranean Veggie Salad

Preparation Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 20 minutes
Servings: 4

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Ingredients:

• 4 cucumbers
• 2 pickling cucumbers
• 1 banana pepper
• 1 Anaheim chili
• 8 bell peppers
• 2-3 red onions
• 1 tomato
• 1 1/2 cups sorrel
• 1 cup arugula
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh oregano
• 1/3 cup marjoram leaves
• 2 garlic cloves
• 1 cup olive oil
• 12 sun-dried tomatoes
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 12 kalamata olives
• 1/4 cup feta cheese

Instructions:

1. Prep the Vegetables:

   • If not using specialty cucumbers with thin, tender peels, partially peel a regular cucumber from the supermarket, leaving a few very thin lengthwise strips of dark green peel intact.
   • Cut the cucumbers lengthwise, scoop out and discard the seeded portion, then cut crosswise into crescents.
   • Add mild chili peppers and small chunks of the bell pepper and onion to a refrigerator container.
   • Halve the tomato and shake out the seeds, then cut into 1/2 inch chunks and add to the cucumber mixture. Cover the container and refrigerate.

2. Prepare the Greens:

   • Wash and dry the spinach leaves and any other greens you’re using, then chill them until ready to toss the salad.

3. Prepare the Bread:

   • Prepare French bread cubes or, for a more rustic effect, tear the bread pieces.

4. Infuse the Olive Oil and Vinegar:

   • Place rosemary, oregano, and garlic in the olive oil and set aside to steep for several hours.
   • Add the dried tomato pieces to the vinegar and let stand for the same period of time.

5. Assemble the Salad:

   • Place room-temperature veggies in a very large salad bowl.
   • Add spinach, bread pieces, and toss with as much of the olive oil mixture as desired.
   • Add to all the sun-dried tomato pieces as much of the vinegar as desired.
   • Grind pepper over all and taste, sprinkle with sea salt or use a salt grinder.
   • Taste again and adjust seasoning if necessary.

6. Garnish and Serve:

   • Garnish the top of the salad with kalamata olive pieces and the crumbled feta.
   • Serve immediately and enjoy the explosion of flavors!

Nutritional Information (per serving):

• Calories: 581.5
• Fat: 24.1g
• Saturated Fat: 4.7g
• Cholesterol: 8.3mg
• Sodium: 699.3mg
• Carbohydrates: 79.7g
• Fiber: 9.4g
• Sugar: 19.2g
• Protein: 17.3g

Keywords:

Cheese, Vegetable, Canadian, European, Low Protein, Low Cholesterol, Spring, Weeknight, No Cook, Refrigerator, < 4 Hours, Easy

This Mediterranean Veggie Salad is not just a dish; it’s a celebration of fresh, vibrant ingredients coming together harmoniously to delight your taste buds. Whether you’re craving a light lunch, a refreshing snack, or a colorful side dish, this recipe has got you covered. So, gather your ingredients, embrace the flavors of the Mediterranean, and enjoy every forkful of this delectable salad! 🥒🍅🧀