Mediterranean Salad

Think of this as a fattoush-meets-tabbouleh salad with a spiced dressing that sets it apart from anything in the usual rotation. Four full cups of fresh parsley make this more herb bowl than side salad, with cucumber, red pepper, scallions, and ripe tomatoes providing the crunch and juice.

The dressing is where things get interesting. Lemon juice, garlic, cinnamon, and allspice whisked into extra-virgin olive oil create a warm, aromatic vinaigrette that tastes distinctly Middle Eastern. That touch of cinnamon is subtle but unmistakable.

Homemade croutons baked from Italian bread give every forkful a satisfying crunch. Time them to your preference: toss them in right before serving for crispy croutons, or add them early and let them soak up the dressing for a softer, bread-salad texture.

Pro Tips

• Add the tomatoes last, right before dressing. Early tomatoes release juice and dilute the dressing.
• The dressing can be made up to 12 hours ahead. The garlic and spices deepen as they sit.
• Cut all vegetables to a similar size (about ½ inch cubes) for even bites.
• Use English cucumber so you don’t have to peel or seed it.

Variations

• Add crumbled feta cheese or a handful of kalamata olives for a Greek-Mediterranean crossover.
• Stir in cooked chickpeas for a heartier, protein-packed lunch bowl.
• Swap parsley for a mix of parsley and fresh mint for a more traditional fattoush flavour.