Best 6 Mediterranean Vinaigrette Recipes

MEDITERRANEAN VINAIGRETTE FOR PASTA SALAD

Steps:

• Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper.

CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE

Steps:

• In a bowl large enough for tossing salad, add diced chicken breast.
• Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
• In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
• Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE

Steps:

• To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
• To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE

Steps:

• Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
• To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
• In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.

MEDITERRANEAN BEEF SALAD WITH LEMON VINAIGRETTE

Steps:

• SALAD:.
• Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak.
• Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
• LEMON VINAIGRETTE:.
• In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.

MEDITERRANEAN ORZO SALAD WITH FETA VINAIGRETTE

Steps:

• Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl. Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese. Nutritional Information Calories:338 (29% from fat) Fat:11g (sat 3.8g,mono 2.7g,poly 0.5g) Protein:11.9g