Mediterranean Salad

Mediterranean Salad

The nice thing about this salad is that the recipe is totally flexible. Don't like salmon? Use chicken, chickpeas, or beans as your protein instead. No cucumbers in the house? No problem. Out of kale? Use whatever leafy greens you have on hand. Hate olives? Leave them out. Not eating dairy? Skip the feta.

Course Salads & Dressings
Cuisine Mediterranean
Keyword easy lunch recipes, Mediterranean salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 529 kcal
Author Karyn Wofford


  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 cup shredded baby kale or other leafy greens
  • 1 cup chopped cucumber
  • 1/2 cup chopped tomato
  • 1/4 cup finely chopped or thinly sliced red onion
  • 12 pitted Kalamata olives
  • 4 pepperoncini peppers sliced
  • 1/4 cup sliced roasted red pepper
  • 1/4 cup crumbled feta or goat cheese
  • 6 ounces cooked salmon


  1. In a small bowl, whisk together olive oil and red wine vinegar to make dressing.
  2. In a large bowl, toss kale with dressing. Add cucumber, tomato, onion, olives, pepperoncini, and red pepper and mix gently.
  3. Divide salad between two serving plates and top with feta cheese and salmon.

Recipe Notes

Replace the oil and vinegar with Greek Vinaigrette, if desired.

If you aren't a salmon fan, use leftover cooked chicken instead.

Watching sodium? Roast your own red peppers instead of using jarred and reduce or eliminate the following ingredients: olives, pepperoncini, and feta cheese.

Vegetarian or vegan? Substitute chickpeas or white beans for the salmon and skip the cheese.