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Mediterranean Summer Salad

Recipes
Mediterranean Summer Salad

We love a Greek-inspired salad! This is a refreshing variation that is quick to put together and packed with bright flavors.

Serves 4–6

Ingredients

For the Salad

  • 2 cups Castelvetrano olives, halved
  • 1 jar Jovial chickpeas, drained and rinsed
  • 2 watermelon radishes, thinly sliced
  • ½ cup sliced pepperoncini
  • 7 oz feta cheese, crumbled
  • Optional: handful of chopped parsley or mint

For the Saffron Shallot Dressing

  • ⅓ cup extra virgin olive oil
  • Juice of 1 large lemon
  • 1 small shallot, finely minced
  • Generous pinch Saffron Threads, ground to powder with mortar and pestle 
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • Freshly cracked black pepper, to taste

In this Recipe

A small glass jar with a white lid, labeled "THE FULLEST Saffron Threads," holds vivid saffron strands and is set against a plain white background.

Saffron Threads

Saffron in its most pure raw form. Great for infusions, tea, and cooking.

Instructions

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, shallot, saffron threads, Dijon mustard, salt, and pepper. Let sit for 10–15 minutes while you prepare the salad so the saffron and shallot can infuse the dressing.
  2. In a large serving bowl, combine the Castelvetrano olives, chickpeas, radishes, pepperoncini, feta, and herbs if using.
  3. Pour the dressing over the salad and toss gently until everything is evenly coated.
  4. Finish with a few extra olives, a sprinkle of feta, and a pinch of saffron threads for serving.

Delicious on its own or alongside grilled fish, roasted chicken, or warm crusty bread.

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