Mediterranean Garden Salad


This is my go-to salad when I'm in a hurry but still craving a tasty salad. The nutty flavor of the tahini dressing complements the freshness of the vegetables and the crunchy pine nuts.

Nutritional info
per serving

Calories 314
Fat 28g
Saturated fat 3g
Carbohydrates 14g
Sodium 327mg
Fiber 4g
Protein 6g
Cholesterol 0mg

Mediterranean Garden Salad

8 cups
Prep time: Cook time: Total time:


  • 6 cups mixed greens
  • 2 cups cherry tomatoes, halved
  • 1 medium red onion, sliced ([1/2] cup)
  • 3 TB. tahini paste
  • 3 TB. fresh lemon juice
  • 3 TB. balsamic vinegar
  • 3 TB. plus 1 tsp. extra-virgin olive oil
  • 3 TB. water
  • [1/2] tsp. salt
  • [1/2] tsp. fresh ground black pepper
  • [1/2] cup pine nuts


In a large bowl, add mixed greens, cherry tomatoes, and red onion.

In a small bowl, whisk together tahini paste, lemon juice, balsamic vinegar, 3 tablespoons extra-virgin olive oil, water, salt, and black pepper.

Preheat a small skillet over medium-low heat for 1 minute. Add remaining 1 teaspoon extra-virgin olive oil and pine nuts, and cook, stirring to toast evenly on all sides, for 4 minutes. Transfer pine nuts to a plate, and let cool for 2 minutes.

Pour dressing over vegetables, and toss to coat evenly. Top with toasted pine nuts, and serve immediately.

Tasty Tip
It's best to dress your salad right before serving it. Dressing it early wilts the vegetables and results in a soggy salad as the citrus and salt in the dressing break down the cell walls of the vegetables and draw out the moisture. Topping your salad with toasted nuts is a great way to omit carbs yet still have the satisfaction of something crunchy and flavorful on your salad.

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