Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mediterranean Veggie Salad Recipe
    Lost? Site Map

    Mediterranean Veggie Salad

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Derf's Note:

    Wonderful spring salad, lots of taste, from the local newspaper. (Cook time is chill time).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      If not using specialty cukes with thin, tender peels, partially peel a regular cuke from the supermarket because the skin will be waxed.
    2. 2
      Leave a few very thin lengthwise strips of dark green peel intact.
    3. 3
      Cut lengthwise, scoop out and discard seeded portion.
    4. 4
      Cut crosswise into crescents.
    5. 5
      Add mild chili peppers and small chunks of the bell pepper and onion to refrigerator container.
    6. 6
      Halve tomatoes and shake out seed.
    7. 7
      Cut into 1/2 inch chunks and add to the cuke mixture, cover container and refrigerate.
    8. 8
      Meanwhile, wash and dry spinach leaves and any other greens you're using, chill until ready to toss the salad.
    9. 9
      Prepare French bread cubes or, for a more rustic effect, tear the bread pieces.
    10. 10
      Place rosemary, oregano and garlic in the olive oil and set aside to steep for several hours.
    11. 11
      Add dried tomato pieces to the vinegar and let stand the same period of time.
    12. 12
      Place room-temperature veggies in a very large salad bowl.
    13. 13
      Add spinach, bread pieces and toss with as much of the olive oil mixture as desired.
    14. 14
      Add to all the sun-dried tomato pieces as much of the vinegar as desired.
    15. 15
      Grind pepper over all and taste, sprinkle with sea salt or use a salt grinder.
    16. 16
      Taste again and adjust.
    17. 17
      Garnish the top of the salad with kalamata olive pieces and the crumbled feta and serve immediately.

    Ratings & Reviews:

    • on June 09, 2006


      Made this recipe last night for dinner. It was really very very good. I only used a sparse sprinkling of the olive oil. The vinegar and semi-dried tomatoes added an interesting touch. Delicious. Will be a keeper in my faimly!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mediterranean Veggie Salad

    Serving Size: 1 (787 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 581.5
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 4.7 g
    Cholesterol 8.3 mg
    Sodium 699.2 mg
    Total Carbohydrate 79.6 g
    Dietary Fiber 9.4 g
    Sugars 19.2 g
    Protein 17.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites