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Crowd-Pleasing Mediterranean Salad | mygutfeeling.eu
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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

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.