This Mediterranean salad packs big flavors with simple ingredients.
We’re back from Maui, and we had an incredible time. We shared inspiring sunsets with good friends, and ate more than enough delicious food. Thus the need for a light Mediterranean salad to get back on track after all that fun.
The highlight of my husband’s trip was snorkeling with the turtles. He caught this turtle swimming from a cave in the coral with his handy underwater camera.
I enjoyed a tour through a family owned botanical garden. As you can see from the look on Mike’s face, he would rather have been with the turtles.
Suffice it to say, it was tough to return home. Flying into Seattle, the weather was a chilly 52 degrees – quite a change from Maui’s balmy 86.
Still, it’s good to be home, back with family and stepping into a normal routine again. Not to mention, losing those few vacations pounds we gained splurging on the local cuisine.
We both agree that getting back to our healthy eating plan feels good, and this easy Mediterranean salad was a nice place to start.
Short on groceries after ten days away, a simple salad was what we had available thanks to my CSA (community supported agriculture) that had arrived the day before we returned.
The Mediterranean style of eating has gained popularity in recent years, and I’m one of those converts. It’s a diet focused on fresh foods including vegetables, fruits, nuts and seeds, beans and legumes, whole grains, healthy fats, and lean proteins.
This quick salad fits that theme perfectly consisting of spicy red onion, sweet red bell pepper, a jar of kalamata olives, capers and a crumble of dried basil.
A drizzle of fresh lemon juice and handful of creamy feta cheese finish off my salad, so that all we had to do was scoop it into lettuce leaves and enjoy.
If I’d had salad shrimps or leftover chicken, I would have tossed that into the mix as well. This is such a versatile salad recipe, that you could add almost any vegetable or protein you have on hand and come up with a low calorie, healthy meal.
Well, back to work I go on Monday.
I’m not feeling sorry for myself, I’m grateful for every minute of our vacation. Time away doesn’t happen often for us, so we appreciated every day spent together in paradise.
Enjoy your weekend!
- ½ cup roasted red bell pepper, chopped
- ½ cup red onion, finely chopped
- 2 tablespoons capers
- ? cup kalamata olives, chopped
- 1 cloves garlic, minced
- 1 small lemon zest
- 1 tablespoon lemon juice
- ½ tablespoon dried basil, crushed between palms to activate oils
- 1 cup low fat feta cheese, crumbled
- lettuce leaves
- salt and pepper to taste
- Combine all ingredients EXCEPT lettuce leaves in a bowl, and season with salt and pepper to taste.
- Serve with lettuce leaves.
Calories: 268kcal Weight Watchers PointsPlus 7 Saturated fatty acids: 11.57g Monounsaturated fatty acids: 5.25g Polyunsaturated fatty acids: 0.71g Total fat: 17.53g Calories from fat: 157 Cholesterol: 66mg Carbohydrate, by difference: 15.14g Total dietary fiber: 3.09g Protein: 12.37g
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