This Mediterranean Salad—ready in just 10 minutes—will soon become a summer favorite. 
I’ve already made this salad about 10 times in the past month. I LOVE it. I CRAVE it. What makes this salad so good in my book? It’s all about the “dressing”.
The kalamata olive juice, feta cheese, creamy avocado, olive oil, and black pepper combine perfectly to make a heavenly dressing that I can’t get enough of. No need to add any Ranch, Caesar or Italian dressing–they would over power all of the wonderful flavors happening in the salad bowl.
When it’s just too hot to cook, this salad is your supper solution. This will make one large dinner salad but you can easily quantify this recipe to feed a family or to take along to summer BBQ’s and picnics!
Ingredients
1 heart of romaine, rinsed and chopped
1/2 cup garbanzo beans, drained and rinsed
6 cherry tomatoes, halved
1/2 small cucumber, quartered
4 kalamata olives + 1 Tbsp. olive juice
1/4 cup feta cheese crumbles
1/2 small, ripe avocado, cubed
1 Tbsp. extra-virgin olive oil
Black pepper, to taste
