A Show-Stopping Summer Salad
There’s nothing Anne loves more than a dish that’s as beautiful as it is delicious, and this Layered Mediterranean Salad checks every box. Vibrant, refreshing, and full of texture, it’s the perfect centerpiece for warm-weather gatherings, al fresco dinners, or lunch with friends.
Designed to be served in a tall glass bowl or trifle dish, each layer is thoughtfully chosen: crisp iceberg lettuce, sweet peppers, tender cauliflower, juicy tomatoes, briny feta, and more. A quick-pickled red onion adds a tangy punch, while a zesty homemade vinaigrette ties it all together. The result? A visually stunning dish that’s bursting with Mediterranean flavor.
Best of all, it’s make-ahead friendly and serves a crowd, making it a go-to for entertaining with ease.
Anne’s tip: serve it tableside so guests can see all the colorful layers before diving in!
Ingredients (for layering in a clear trifle or tall glass serving dish):
½ head iceberg lettuce, torn into bite-sized pieces
3 orange bell peppers, chopped
1 (15 oz) can garbanzo beans, drained and rinsed
1 large cucumber, chopped
1 red onion, thinly sliced and pickled in balsamic vinegar for 1 hour
1 head cauliflower, boiled in salted water for 10 minutes, then chopped
1 bag frozen baby peas, defrosted
3 medium tomatoes, chopped
3 ears corn, boiled or charred on the grill, then shaved off the cob
8 oz feta cheese, crumbled
Chopped Italian parsley (for garnish)
Dressing:
½ cup olive oil
¼ cup balsamic vinegar
Juice of 1 lemon
1 tbsp Dijon mustard
1–2 tbsp mayonnaise (optional, for a creamier dressing)
Salt and pepper, to taste
Instructions:
In a tall trifle dish or glass bowl, layer ingredients in the order listed, starting with the lettuce and ending with feta and chopped parsley on top.
Whisk all dressing ingredients together in a small bowl or shake in a jar.
Just before serving, pour dressing evenly over the top and serve with a large spoon for scooping all the layers.
