Easy Everyday: Mediterranean Crunch Salad

November 6, 2012

Mediterranean Crunch Salad
Photo by Joseph De Leo; styled by Mariya Yufest

Immerse yourself in this scene: Salty sea spray spackling your hair, hot sun rays warming your face, a gull flying in the distance over cerulean water teeming with fish, the scent of olives and lemon wafting through the air, the sound of the morning's catch hitting the searing grates of a well-worn grill. You're somewhere, anywhere, along the Mediterranean coast, where midday meals seem to last for days and time at the communal table stands still.

With winter nipping at our heels and mornings spent groping the tea kettle in the dark, it can be hard to imagine such balmy images. All the more reason to counter these shorter days and penetrating winds with bright and refreshing foods that facilitate fantasies of warm places far away. This salad offers ample fodder for sun-drenched daydreams, tapping into the bold flavors of the Mediterranean (think: cured Kalamata olives, crunchy cucumber and red onion, an assertive kick from red wine vinegar, freshly chopped herbs) to make a simple, standout meal. Full of festive colors, this meatless main can be thrown together in a flash, freeing up precious minutes to enjoy that daydream -- or, daylight while it lasts.

Mediterranean Crunch Salad

Serves 4

1 can (15 ounces) no-salt-added garbanzo beans, drained
1 cucumber, chopped
1 cup small broccoli florets
1 cup grape tomatoes, halved
1 cup finely sliced kale, tough stems removed
1/2 cup finely chopped red onion
2 tablespoons finely chopped Kalamata olives
3 tablespoons red wine vinegar
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme

See the full recipe at WholeFoodsMarket.com

What recipes do you rely on for brightening brisk autumn days? Share your ideas and cooking tips in the comments section below. 

Like this post? See the Easy Everyday topic from last week: Lemon Artichoke Chicken.

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