28 Super-Flavorful Mediterranean Salad Recipes

Edamame adds protein to the classic Greek salad: romaine, tomatoes, cucumber, feta and olives. Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za'atar.

The sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can't find dried figs, try swapping in dried apricots.

This Mediterranean quinoa salad is chock-full of fresh veggies that marinate in a bright, fresh dressing. It's an easy vegetarian dinner recipe that can also be made ahead as a healthy lunch option. Source: EatingWell.com, February 2020

Roasting lemons mellows their tartness and creates a layer of caramelized flavor that pairs well with the raw broccoli and savory quinoa in this healthy chicken dinner salad. Even better, the chicken and lemons roast on one sheet pan, making cleanup a breeze.

This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

We've loaded this healthy pasta salad with vegetables and flavors of the Mediterranean. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze. Source: EatingWell.com, January 2020

With tons of fresh herbs, arugula, olives and farro, this healthy chicken salad recipe makes a wonderful potluck platter or healthy dinner. We love the nutty flavor and quick cooking time of farro but other whole grains, such as freekeh, bulgur or couscous, are also good choices.

Elevate hummus and pita by piling your plate high with cucumbers, carrots and mixed greens! Just a drizzle of balsamic vinegar and extra-virgin olive oil is all it takes to dress it up.

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Make this satisfying salad in the evening and enjoy one portion for dinner, then pack the remaining portion for lunch the next day. Loaded with protein- and fiber-rich ingredients like chicken, sweet potato and quinoa plus power greens, this meal is nutrition-packed!

This sweet-and-savory fruit salad recipe is all about the quality of the watermelon: you want its flesh to be really sweet so that all the savory ingredients--the capers, the olives, the feta--shine. Source: EatingWell Magazine, July/August 2017

After a good charring in the skillet, kale stems add a tender-crisp bite and touch of smokiness to this healthy vegetarian kale salad. Feel free to use this healthy recipe as a guide; swap out the farro for any whole grain or the squash for any roasting vegetable, such as cauliflower.

In this healthy fish recipe, meaty swordfish gets a dusting of herbs before being pan-seared. Then it's served on top of a healthy escarole and white bean salad with a lemon-Dijon vinaigrette.

Save time and spiralize crisp cucumber instead of chopping it for this easy, healthy vegetable side. Want to make it a meal? Just add grilled chicken, shrimp or canned chickpeas. Source: EatingWell.com, April 2017

Tomatoes, cucumber, red onion and feta top arugula in this quick Greek salad. Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch.

The kale and lentils in this Mediterranean-inspired salad recipe are combined with sweet red peppers and a bold garlic and dried tomato vinaigrette. To cut down on prep time, we use refrigerated steamed lentils, but offer instructions on preparing your own.

This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.

This Mediterranean-inspired salad combines the flavors of Greece with the format of a traditional Tuscan bread salad for a refreshing, yet hearty meal. For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3. Source: Diabetic Living Magazine, Summer 2020

For a healthy variation on creamy chicken salad, we've replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.

This easy and beautiful vegetable salad recipe features favas, escarole and peas and is inspired by scafata, the healthy spring salad from Umbria, Italy.

Tofu definitely benefits from a marinade, in this case lemon juice, olive oil and fresh herbs. In this vegetarian salad recipe, the tofu is pressed first, which concentrates its subtle soy flavor and improves the texture by removing some of the water. But what really makes this recipe special is the Parmesan cheese crust that transforms the tofu into a soft, cheesy crouton. Source: EatingWell Magazine, September/October 2017

Lemony seared scallops and a walnut vinaigrette top this healthy dinner salad. When shopping for scallops, avoid those treated with sodium tripolyphosphate (STP); it can make them mushy and the scallops won't brown properly. Some scallops have a small white muscle on the side; remove it before cooking.

Turn this healthy spinach salad recipe into a hearty vegetarian dinner with homemade pita chips or boiled potatoes. Look for mild-flavored green garlic at the farmers' market in late spring. Or use ¼ cup finely chopped scallions plus 1 small minced garlic clove.

Mushrooms, carrots and onions are roasted with garlic and fennel seeds in this roast chicken and quinoa salad. Preparing the quinoa with a little less water than is typical makes it cook more quickly and keeps it fluffier' perfect for soaking up the sherry-vinegar dressing in this salad. Serve with garlic-rubbed toast.

You might not think to use hummus as a pasta sauce, but the creamy dip makes the perfect backdrop to the bold flavors of this healthy Mediterranean-inspired pasta salad. Source: Diabetic Living Magazine, Summer 2019

This simple but delicious five-ingredient salad highlights a number of elements beloved in the Occitanie region of France--white beans, olive oil, zucchini and anchovies. Use your best olive oil here, as it's essential to the flavor. You'll need a sharp vegetable peeler to make the zucchini ribbons. Serve as a side dish next to roast chicken or grilled steak, or double the salad and enjoy as an entree with a warm baguette. Source: EatingWell Magazine, July/August 2018

Simple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish. Source: EatingWell Magazine, September/October 2017

This delightful Italian salad recipe brings together oranges, olives and anchovies. Beautiful and refreshing, this simple salad can easily be made ahead. Serve as a first course or with roasted chicken. Source: EatingWell Magazine, September/October 2014