Summer Mediterranean Salad

25 Jan

Written By Karina Arora

with Pickled Stone Fruit & Sumac

Preparation time: 20 minutes | Serves: 4 people

I meal prep every weekend, and in summer, there's nothing better than having all the ingredients for a biiig fresh salad ready to go.

This Mediterranean salad is vibrant and gorgeous, with little touches that turn it from something simple into a recipe you'll come back to again and again.

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What makes this Summer Mediterranean Salad special -

When summer produce is at its best, I pack as much of it as I can into my recipes - and this easy salad showcases all those beautiful seasonal ingredients perfectly.

I wanted to use stone fruit but worried the sweetness might overpower the other ingredients. I found lightly pickling them was the perfect solution, and I add a touch of sumac, balancing the natural sweetness with a delicate tang.

Fresh herbs make the green base for this recipe, along with tiny tomatoes, crunchy cucumber and spring onions with a hint of gentle heat.

The vinaigrette keeps things simple - olive oil, vinegar, garlic, and chilli flakes shaken together until emulsified, then drizzled generously over everything.

For the finishing touches, crumbled feta adds creaminess while fresh pomegranate brings bright, juicy bursts of sweetness. I always add something crunchy too - crispy chickpeas or toasted nuts and seeds work perfectly.

Serve this with grilled chicken or halloumi for a satisfying meal prep lunch or weeknight dinner that's as nourishing as it is delicious.

Find more tips in the recipe notes below.

Ingredients

For the salad -

1 cucumber, diced
10-12 cherry tomatoes, quartered
3-4 spring onions, sliced fine
Handful of fresh herbs (I used a mix of mint and flat leaf parsley)
1 nectarine/ peach (diced)
1 tsp sumac (optional)
1 tsp vinegar/ lemon juice
30-50 gms feta, crumbled

For the dressing -

1 garlic clove, minced
70 mls extra virgin olive oil
20-25 mls apple cider vinegar/ lemon juice
1 tbsp honey
Salt & chilli flakes, according to taste

To serve (optional) -

Toasted nuts/ seeds
Crispy chickpeas
Fresh pomegranate

Method

Toss the nectarine or peach with sumac and lemon juice (or vinegar) and set aside to lightly pickle while you assemble the salad.
Add all the salad ingredients to a large bowl, along with the pickled stone fruit.
Shake the dressing ingredients in a jar and drizzle over the salad. Toss until everything is coated.
Top with nuts or seeds, crispy chickpeas, and fresh pomegranate.
Adjust seasoning according to taste and serve immediately.

RECIPE NOTES

Swaps, Serves & Storage

What herbs do I use for this recipe?
I use a mix of fresh parsley and mint for my base, however you can also use curly parsley, dill and oregano.
Can I make this recipe vegetarian/ vegan?
The base of this recipe is vegetarian, but skip the feta and swap honey for maple syrup to make it vegan.
Do I have to use stone-fruit and pickle it?
This step is entirely optional, but I would highly recommend it since it adds a lovely sweetness and tang to the Mediterranean salad.
Can I make this salad ahead of time?
Absolutely! I like to have all the ingredients chopped and prepped ahead of time. To assemble and serve, simple crumble the feta and drizzle with the dressing and crunchy bits.
How long can I store this salad for?
Store this easy Mediterranean summer salad in the fridge (without feta) for up to 5 days in an air tight container. Store the dressing separately and drizzle just before serving.