Mediterranean salad
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Serves:     people
Notes from Anna

Gloriously simple salad full of the bold, sunshine flavours of the Med and packed with vitamins, fibre and phytochemicals. Fantastic served with grilled chicken or fish.



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  1. Scrub the potatoes clean, put them into a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 12-15 minutes or until the potatoes can be easily pierced with a fork. Drain and set aside to cool.
  2. Meanwhile, peel and finely slice the onion. Place in a bowl and cover with the vinegar and a couple of tablespoons of water. Leave to soak for at least 15 minutes.
  3. Wash and slice the tomatoes. Wash and dice the cucumber. Wash the rocket. Deseed and finely slice the chilli.
  4. When the potatoes are cool enough to handle, slice them into 5mm thick slices.
  5. Drain the onion slices and place in a salad bowl with the rest of the ingredients. Drizzle with the olive oil and sprinkle with a little salt. Stir thoroughly and serve.

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