Crowd-Pleasing Mediterranean Salad

Got a crowd coming over for Christmas or New Year’s Eve? This big-batch salad makes a great starter or side to any main dish you prepare.

An all-star, easy-to-follow Mediterranean Salad recipe that is also healthy!

After the Xmas season feast, nothing better than a fresh, detox and healthy salad to put our bodies back on track. Even with food restrictions, and like many of you, I ate too much! What our bodies need now is a bit of a pause from all the traditional food we shared with family and friends. And because this is a festive season, I’ve invited my dear friends São and Pedro, to join me in this creation and taste the final result. I thank them for their patience, tips, kitchen and beautiful Bordalo Pinheiro Portuguese design dish. Thanx, guys 🙂

The result of our inspired cooking was this mediterranean salad loaded with fresh vibrant flavors of sun-dried tomatoes, bell peppers, chickpeas, feta cheese and tangerine. All this on a bed of salad greens and drizzled with a tangy olive tapenade (a popular french dip with olives and capers > to know more, read this post) and citrus dressing.

I wish you a happy and inspiring New Year! My gut feeling tells me it’s going to be awesome! 🙂

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4 from 1 vote

Crowd-Pleasing Mediterranean Salad

A crowd-pleasing low FODMAP salad featuring fresh flavors of the Mediterranean. Tomatoes, feta, peppers, olives and greens drizzled with a tangy dressing.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer

Cuisine: Low Fodmap

Keyword: feta, lettuce, olives, salad

Servings: 6 people

Author: My Gut Feeling

Ingredients

For the Salad

• Mixed greens lettuce, arugula, watercress
• 5,29 oz | 150g red bell pepper roasted or sautéed, thinly sliced
• 3,52 oz | 100g green bell pepper roasted or sautéed, thinly sliced
• 0,56 oz | 16g sun-dried tomatoes
• 3,52 oz | 100g feta cheese crumbled
• 2,96 oz | 84g canned chickpeas for crunchiness, sautée in a non-stick pan for 5 minutes or until golden
• 1 tangerine or clementine, peeled and split into segments
• 2 tbsp sunflower seeds
• 2 tbsp toasted sesame seeds optional
  

For the dressing

• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh thyme
• 1 tsp dried oregano
• 1 tbsp tangerine zest or clementine zest
• 1 tbsp olive tapenade* low fodmap

Instructions

• Place a generous portion of greens in a big bowl and add all the other ingredients. Just before you are ready to serve, toss in the dressing and mix.
• For the dessing, in a small bowl add all the ingredients and whisk together until emulsified.

Notes

Allowed quantities in the low FODMAP diet:

• Green pepper (sorbitol) up to 1,76 oz | 50 grams. Recipe calls for twice as much.
• Chickpeas (GOS) up to 1,48oz | 42 grams. Recipe calls for twice as much.
• Sun-dried tomatoes (fructose) up to 0,28oz | 8 grams. Recipe calls for twice as much.
  

 

This salad is for 6 people, and you can eat up to half of it without problems.

* To make homemade low FODMAP olive tapenade, follow this recipe.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!