Mediterranean Rainbow Salad with Easy Olive Oil Salad Dressing
Embrace the summer vibes with this Mediterranean twist on a classic and colorful Rainbow salad. This recipe is healthy, loaded with healthy salad veggies that are a vibrant and colorful display of Mother Nature’s best produce!
This summer salad recipe requires no cooking and is super easy to make, simply chop your favorite veg, make and drizzle the dressing, and serve.
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Serving:
Main for 4
Ready in:
10 minutes
Skill level:
Easy
Serve with:
Good on its own
Watch step-by-step recipe video
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How to Make Mediterranean Rainbow Salad
Ingredients:
Salad Ingredients
- 2 carrots, grated
- 1 cup of purple cabbage, shredded
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cup of corn (canned corn is fine)
- ½ English cucumber, cut into half rounds
- 1 can (400g/14 oz.) chickpeas, drained and rinsed
- Small bunch of fresh dill, chopped
For the Olive Oil Salad Dressing
- ¼ cup Extra Virgin Olive Oil
- Juice from 1 lemon (around 2-3 tablespoons)
- 2-3 garlic cloves, minced
- Salt and Cracked black pepper (to taste)
Equipment
Instructions
- Slice and dice all your choice of veggies into bite-sized pieces (around half an inch/ 1cm). Add all ingredients to a large bowl.
- Gently mix the salad ingredients with salad spoons.
- Add olive oil to a small bowl and squeeze in the fresh lemon juice. Whisk with a fork until the oil and lemon juice begins to emulsify, this should take around 10-20 seconds.
- Add the minced garlic and season to taste with salt and cracked black pepper, mix well and set aside.
- Break apart around half of the dill leaves and sprinkle on top of the salad. Drizzle with the Olive oil salad dressing and give everything one final mix before serving.
- Serve in small bowls and garnish with a few stands of dill.
Cooking Tips:
- Use a food processor for a fast and convenient way to slice, dice, and shred your veggies.
- Use whatever fresh veggies you prefer to suit your taste and color palette. We suggest using the freshest seasonal veggies you can find!
- We use canned corn, however fresh or frozen corn is also a great option.
Best Veggies to Use for Rainbow Salad
Choose a range of fresh and colorful veggies to suit your taste. We suggest using organically grown veggies that are ripe and in season as they will have the best flavor. Snap frozen veggies are also a good and affordable option, just be sure to thaw any frozen veggies and remove any excess liquid.
Easy Olive Oil Salad Dressing
Keeping things simple and flavorful, this olive oil and lemon salad dressing is super easy to make with just a few ingredients. The flavoring works perfectly for this salad recipe as it is a light dressing and doesn’t overpower the flavors of the fresh salad ingredients.
Ingredients found in this 30 seconds dressing recipe:
- ¼ cup Extra Virgin Olive Oil
- Juice from 1 lemon (around 2-3 tablespoons)
- 2-3 garlic cloves, minced
- Salt and Cracked black pepper (to taste)
Think of this easy olive oil dressing as a simple yet effective flavor enhancer for your dish.
Nutrition Facts
|
Serving size: Main 200g |
|
|
Servings: 4 |
|
|
Amount per serving |
|
|
Calories |
327 |
|
% Daily Value* |
|
|
Total Fat 13.7g |
18% |
|
Saturated Fat 1.8g |
9% |
|
Cholesterol 0mg |
0% |
|
Sodium 40mg |
2% |
|
Total Carbohydrate 44.4g |
16% |
|
Dietary Fiber 11g |
39% |
|
Total Sugars 12.8g |
|
|
Protein 11.4g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 98mg |
8% |
|
Iron 5mg |
25% |
|
Potassium 734mg |
16% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
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Mediterranean Rainbow Salad with Easy Olive Oil Salad Dressing | Healthy VEGAN Recipe
Equipment
- Glass bowl
- Box grater
- Salad serving spoons
- Serving platter or bowl
Ingredients
Salad Ingredients
- 2 carrots grated
- 1 cup of purple cabbage shredded
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- ½ cup of corn canned corn is fine
- ½ English cucumber cut into half rounds
- 1 can 400g/14 oz. chickpeas, drained and rinsed
- Small bunch of fresh dill chopped
For the Olive Oil Salad Dressing
- ¼ cup Extra Virgin Olive Oil
- Juice from 1 lemon around 2-3 tablespoons
- 2-3 garlic cloves minced
- Salt and Cracked black pepper to taste
Instructions
- Slice and dice all your choice of veggies into bite-sized pieces (around half an inch/ 1cm). Add all ingredients to a large bowl.2 carrots, 1 cup of purple cabbage, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, ½ cup of corn, ½ English cucumber, 1 can
- Gently mix the salad ingredients with salad spoons.
- Add olive oil to a small bowl and squeeze in the fresh lemon juice. Whisk with a fork until the oil and lemon juice begins to emulsify, this should take around 10-20 seconds.¼ cup Extra Virgin Olive Oil, Juice from 1 lemon
- Add the minced garlic and season to taste with salt and cracked black pepper, mix well and set aside.2-3 garlic cloves, Salt and Cracked black pepper
- Break apart around half of the dill leaves and sprinkle on top of the salad. Drizzle with the Olive oil salad dressing and give everything one final mix before serving.Small bunch of fresh dill
- Serve in small bowls and garnish with a few stands of dill.
Video
Notes
Cooking Tips:
- Use a food processor for a fast and convenient way to slice, dice, and shred your veggies.
- Use whatever fresh veggies you prefer to suit your taste and color palette. We suggest using the freshest seasonal veggies you can find!
- We use canned corn, however fresh or frozen corn is also a great option.
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