Inspired by Jessica’s vegan chickpea salad post from Monday, I wanted to share one of my favorite salads. I call it “Rainbow Salad” but it’s a decidedly Mediterranean or, dare I say Greek composed salad. Jessica has previously posted her take on a Greek salad, and my Rainbow salad is very similar, but includes the addition of colorful bell peppers.
I love to make a big bowl of this salad and eat it throughout the week. It actually tastes better as the days go by, and when it’s about half gone, I add in a can of chickpeas to stretch it out to add a protein element.
I like to tuck into bowls of this stuff or serve it as a side dish alongside a piece of grilled chicken or fish. But I also love to stuff it in a pita for a quick and somewhat portable lunch. I say somewhat because I have a tendency to overfill things, so for me, a fork is definitely needed.
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice
3 bell peppers
1/2 a hothouse (English) cucumber or 2-3 Persian cucumbers
1/2 block of feta cheese
1/2-1 cup pitted kalamata olives
1/4 cup olive oil
1/4 teaspoon dried oregano
Salt and pepper to taste
1 can chickpeas, drained and rinsed, optional
Combine the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside to quick pickle. Meanwhile, core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives (I cut them in half) in a large bowl. Drain the onions and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil and add the dried oregano. Season generously with salt and freshly ground black pepper to taste. Toss evenly before serving and add in the chickpeas, if using.