Mediterranean Harvest Market Salad Recipe With Creamy Greek Dressing by Donna John

When a dish on a restaurant menu just hits the spot and I find myself ordering it again and again, I try to recreate it at home. This healthy Mediterranean harvest market salad recipe is one that tastes almost the same as what I eat in the restaurant. The fresh salad uses farmers market, farm-to-table ingredients and has a creamy homemade Greek dressing made with yogurt, so it's healthier.

To make this Mediterranean-inspired salad recipe you will need tiny potatoes, green beans, red onion, kalamata olives, feta cheese, hardboiled eggs and romaine lettuce. The dressing is a savory combination of olive oil, red wine vinegar, Dijon mustard, garlic, feta cheese, Greek yogurt and dried seasonings.

The potatoes make this a salad that really doesn't need a protein, but you could add salmon, cooked chicken, shrimp or sliced grilled steak. Serve this tasty salad for lunch or dinner.

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Cuisine: American / Mediterranean 
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Salad

• 2 cups tiny potatoes
• 1/2 pound fresh green beans, ends trimmed
• 1 small red onion, sliced thin or shaved
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta cheese
• 4 hardboiled eggs, cut into wedges
• 1 head romaine lettuce, washed and chopped

Dressing

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic
• 1/3 cup feta cheese crumbles
• 1/4 cup Greek yogurt
• 1/2 teaspoon dried Greek seasoning, Mediterranean seasoning or Italian seasoning
• 1/2 teaspoon parsley flakes
• 1 tablespoon water (or as needed)

Helpful Products

• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Blender

Recipe Notes

• If your potatoes are tiny, you can leave them whole. If they're larger, cut in half, quarters or bite-sized-pieces.

• Adjust the amounts of each ingredient to fit your tastes.

• For color and more nutrition, add some cherry tomatoes.

• A spring mix, butter lettuce, green leaf or red leaf lettuce could be used instead of romaine.

• If you don't have a blender, mash the feta cheese and mix it with the remaining ingredients in a bowl. Whisk well to combine.

Here's how to make it:

1. To make the salad dressing, combine all the ingredients in a blender. Pulse until combined, adding more water to reach desired consistency. Season with salt and pepper.
2. Bring a pot of water to a boil. Add the potatoes and cook until just tender, about 8 to 10 minutes. About 4 minutes before they're done cooking, add the green beans. Remove the green beans and potatoes to an ice bath to stop the cooking, cool and retain the color of the green beans. 
3. Pile the chopped romaine lettuce onto four serving plates. Divide the potatoes, green beans and remaining ingredients between the plates. Drizzle with the salad dressing or serve it on the side.

Nutrition Facts Per Serving

Calories: 483

Total Fat: 33.6g

Saturated Fat: 10g

Cholesterol: 194mg

Sodium: 630mg

Total Carbohydrate: 24.9g

Dietary Fiber: 5g

Total Sugars: 8.4g

Protein: 22.6g

Vitamin D: 15mcg

Calcium: 319mg

Iron: 5mg

Potassium: 488mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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