Tangy Veggie Salad

Mediterranean Inspired Salad


This is a simple Mediterranean inspired salad recipe you can customize to fit your taste buds.

It is quick & easy to make & you can save it for leftovers all week. The most time consuming part is chopping all the veggies.

This salad is great as a side dish, paired with chicken or as a snack with hummus & crackers.

I organized the ingredients into 3 sections, so you can customize it to your preferences: the base, the pickled stuff & additional vegatables. If you love pickled veggies as much as I do, add more of those. If you prefer different vegatables, choose the ones you enjoy.

With a salad like this, I try to pick different vegatable in order to add an assortment of colors.

This recipe yields about 4-5 cups – depending on how many veggies you add.


The base:
  • Kale, chopped
  • 1 english cucumber, chopped
  • Grape tomatoes, halved or quartered
  • I can of garbanzo beans, drained
The pickled stuff:
Additional veggies:
  • Parsley, chopped
  • Orange Bell pepper, chopped 
  • Radish, chopped
  • Red Onion, chopped


For the dressing:

  • Juice of 1 lemon
  • 3-4 tablespoons of oil (olive, avocado, etc)
  • 1-2 teaspoons of Apple Cider vinegar (depending on how vinegar-y you like it)
  • Season to your taste (I like oregano or italian seasoning blends)


1. Chop your veggies.

2. Massage your leafy greens with a little bit of olive oil & salt.

3. Create the dressing.

4. Mix everything together.