This bright, refreshing Mediterranean salad is the perfect hearty side dish or light lunch for summer. Sweet corn and garbanzo beans are deliciously seasoned and roasted, then tossed with crisp romaine, fresh tomatoes, olives, and feta—all with an unbeatable zingy lemon dressing.

You might also want to see some of my other popular salad creations! Check out this tasty Roasted Vegetable Salad for a delicious mix of seasonal veggies. Or enjoy my Tex Mex Chicken Salad, a zesty and hearty option brimming with bold flavors.

 

I’m excited to share this with you! You have to try this Mediterranean salad—it’s a real gem in my summer lineup! We’ve got sweet corn and hearty garbanzo beans seasoned with just the right touch of salt, pepper, and thyme, then roasted to bring out their sweet and earthy flavors. They’re tossed with crisp romaine, fresh tomatoes, and buttery black olives, all dressed in a simple, zesty lemon vinaigrette. Every bite is like a mini getaway to the Mediterranean, a treat you absolutely deserve!

For a more substantial lunch, toss in some shredded chicken thighs or sliced churrasco steak to make it a full meal!

Why You’ll Love This Mediterranean Salad Recipe

• Sweet and savory magic. This is primarily a savory salad but I love the way the corn comes in and sweetens up all the things.
• Bright and refreshing. One of the best parts of this salad is the zingy lemon dressing. It brings a bright, liveliness to the salad that I can’t get enough of.
• A meal in and of itself. Between the feta and the garbanzo beans, this salad has enough protein to make it a proper lunch or dinner salad all on its own. If you’d like to add a bit of chicken and/or serve it with a hunk o’ crusty bread, go for it.

What You’ll Need

Time to head to the store. Here’s what you’ll need to make this Mediterranean salad recipe. Be sure to scroll to the recipe card below for exact measurements.

For the roasted sweet corn

• Olive oil – Used to toss the chickpeas and corn so they’re well coated for roasting.
• Florida Sweet Corn kernels – You can use a different sweet corn if you’d like, but Florida sweet corn really just takes the cake for me. It’s so sweet and tender.
• Canned garbanzo beans – Make sure to rinse them well!
• Herbs and seasoning – Kosher salt, ground black pepper, fresh thyme (just the leaves), and red pepper flakes. You could leave out the pepper flakes or toss in paprika or even chili powder, instead.

To make the salad

• Veggies – I went with romaine lettuce, tomatoes, and red onion. Feel free to use a different lettuce and/or add some extra veggies. Cucumbers would be fun.
• Black pitted olives – Pitted green olives or kalamata olives would also go well here.
• Crumbled feta cheese – If you’d like to use crumbled goat cheese or blue cheese instead, you can. Grated parmesan or pecorino would also work.

For the lemon vinaigrette

• Lemon juice – I really suggest using freshly squeezed lemon juice (you’ll only need ~1 juicy lemon). The flavor is so much better than the stuff from the bottle.
• Olive oil – I like using young olive oil for this recipe. They are generally spicier and more flavorful.
• Salt and black pepper – To enhance the flavors.

How To Make Mediterranean Salad

Here’s a quick overview of how to create this vibrant summer salad packed with textures and flavors!

1. Prep. Preheat the oven to 450°F, line a baking sheet with foil, and grease it with cooking spray.
2. Season and roast. Toss together the olive oil, corn, beans, salt, pepper, thyme, and red pepper flakes and spread it over the prepared baking sheet. Bake for 10 to 12 minutes, stirring once or twice. Remove from oven and let cool.
3. Assemble the salad. Toss together the lettuce, tomatoes, olives, red onions, feta cheese, and cooled garbanzo bean mixture.
4. Dress the salad. Whisk together lemon juice, olive oil, salt, and pepper, pour it over the salad, and toss.

Serving Suggestions

A Mediterranean salad is a wonderful option for a light lunch or dinner. I will often serve mine with a hunk of crusty Skillet Bread or Lavash Bread. If you’re looking to bulk up the meal a bit, consider serving it alongside these chicken skewers. You could also slice up some New York strip and serve it on top.

If you’re in a cozy mood, this salad pairs beautifully with a bowl of warming soup. My Cream of Zucchini Soup or this White Bean Soup would be perfect.

Proper Storage

Store any leftover salad in the fridge for up to 3 days. The lettuce will get soggy as it sits, so it’s best to enjoy it sooner rather than later.

To avoid soggy romaine, store the various components of the salad in separate airtight containers—the roasted garbanzo bean mixture in one, and the dressing in another. The lettuce, tomatoes, olives, onion, and feta can be pulled together once you are ready to serve.

I don’t recommend freezing any part of this salad aside from the roasted garbanzo mixture. You can seal that in an airtight container and store it in the freezer for up to 3 months.

More Easy Salad Recipes

Summer is coming, and, to me, that means salad season. Here are some other easy salad recipes to get you excited:

• Chopped Salmon Salad
• La Scala Chopped Salad
• Japanese Kani Salad
• White Bean Salad