Fresh Mediterranean Salad

  • Saraliza Posted: 01/02/10
    Worthy of a Special Occasion

    This was a very nice make-ahead salad, and I would do it again. It was not too much chopping. I didn't add water to the dressing, which was a bit runny, even without it. Otherwise, I did it as the recipe instructed. The salad was better than the latkes with which I served it!

  • jeichert1980 Posted: 02/09/10
    Worthy of a Special Occasion

    I really enjoyed this texture and flavor of this salad. I left out the beans and used fat free feta instead. I'd definitely make this salad again!

  • Jessie123 Posted: 01/04/10
    Worthy of a Special Occasion

    This is a good make ahead salad and the flavor mesh nicely (especially the day after). I didn't rate it higher because it didn't wow us with flavor but it was still a solid recipe.

  • Barkly Posted: 08/28/10
    Worthy of a Special Occasion

    Fresh, bright alternative to traditional side salads (pasta, potato, et al). Used 1/2 basil tips & 1/2 parsley as my parsley is recovering from summer heat. Used water, as specified, and wondered about some of the earlier comments about this recipe. The lightness of the dressing allowed the ingredients to shine through, in our opinion! Personally, I would use less onion in the future, although one of my guests thought the onion made the salad.

  • joyfull144 Posted: 01/03/10
    Worthy of a Special Occasion

    I made this salad with a tapas meal and it was a standout. Excellent flavors. Hard to believe it was light because it was so substantial. Will definitly make again.

  • rachaelastorga Posted: 01/20/10
    Worthy of a Special Occasion

    This salad is my new favorite. I used grape tomatoes instead of plum, and I omitted the water from the vinaigrette to make it more flavorful. It stayed so crunchy and crisp, even after a few days in the fridge. I might try garbanzo beans and cucumbers next time.

  • MrsDavis Posted: 02/02/10
    Worthy of a Special Occasion

    Wonderful salad and easy to prepare. First time we had fennel and loved it. Made plenty for leftovers and was delicious days later.

  • scholl1 Posted: 02/14/10
    Worthy of a Special Occasion

    I found this recipe a couple of weeks ago when I was looking for a different and more substantial salad to accompany soup. My family liked it so much that I have made it three times since. It is not only delicious but hearty enough to stand alone as a meal. I have made it with both parsley and cilantro with excellent results.

  • STLFoodie Posted: 02/07/10
    Worthy of a Special Occasion

    I'm not a fan of fennel or parsley but I used them anyway for this recipe. I made the salad last night for today's dinner. I must say the flavor of this salad is outstanding! Making it the night before doesn't make it mushy and probably helps the flavor. Very tasty side dish. Next I will substitute jicama and cilantro instead of the fennel and parsley. This would also be a great salad with grilled chicken or tuna in it.

  • 9167111 Posted: 03/26/11
    Worthy of a Special Occasion

    This is a fantastic salad to have in your fridge at all time. It's easy to do, it's fresh, healty and so tasty. I love it so much that I make it almost every week. Love it, love it, love it! It goes well with fish, chicken, just by itself... name it!!!

  • MinnieCat Posted: 03/31/12
    Worthy of a Special Occasion

    Yum! The flavors blend perfectly. Never was a fan of fennel before this. Everything goes so well together and it's a nice change from your day to day salad. Perfect to bring as a side dish to a party but you may want to double the recipe. You'll be surprised how fast it goes! Oh I forgot. I used chick peas in place of cannellini beans and it was still yummy.

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