Mediterranean Salad

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This bright, refreshing Mediterranean salad is the perfect hearty side dish or light lunch for summer. Sweet corn and garbanzo beans are deliciously seasoned and roasted, then tossed with crisp romaine, fresh tomatoes, olives, and feta—all with an unbeatable zingy lemon dressing.

You might also want to see some of my other popular salad creations! Check out this tasty Roasted Vegetable Salad for a delicious mix of seasonal veggies. Or enjoy my Tex Mex Chicken Salad, a zesty and hearty option brimming with bold flavors.

Mediterranean salad in a salad bowl with tongs.


I’m excited to share this with you! You have to try this Mediterranean salad—it’s a real gem in my summer lineup! We’ve got sweet corn and hearty garbanzo beans seasoned with just the right touch of salt, pepper, and thyme, then roasted to bring out their sweet and earthy flavors. They’re tossed with crisp romaine, fresh tomatoes, and buttery black olives, all dressed in a simple, zesty lemon vinaigrette. Every bite is like a mini getaway to the Mediterranean, a treat you absolutely deserve!

For a more substantial lunch, toss in some shredded chicken thighs or sliced churrasco steak to make it a full meal!

Why You’ll Love This Mediterranean Salad Recipe

  • Sweet and savory magic. This is primarily a savory salad but I love the way the corn comes in and sweetens up all the things.
  • Bright and refreshing. One of the best parts of this salad is the zingy lemon dressing. It brings a bright, liveliness to the salad that I can’t get enough of.
  • A meal in and of itself. Between the feta and the garbanzo beans, this salad has enough protein to make it a proper lunch or dinner salad all on its own. If you’d like to add a bit of chicken and/or serve it with a hunk o’ crusty bread, go for it.

What You’ll Need

Time to head to the store. Here’s what you’ll need to make this Mediterranean salad recipe. Be sure to scroll to the recipe card below for exact measurements.

Labeled ingredients for roasted chickpeas and sweet corn.

For the roasted sweet corn

  • Olive oil – Used to toss the chickpeas and corn so they’re well coated for roasting.
  • Florida Sweet Corn kernels – You can use a different sweet corn if you’d like, but Florida sweet corn really just takes the cake for me. It’s so sweet and tender.
  • Canned garbanzo beans – Make sure to rinse them well!
  • Herbs and seasoning – Kosher salt, ground black pepper, fresh thyme (just the leaves), and red pepper flakes. You could leave out the pepper flakes or toss in paprika or even chili powder, instead.

To make the salad

  • Veggies – I went with romaine lettuce, tomatoes, and red onion. Feel free to use a different lettuce and/or add some extra veggies. Cucumbers would be fun.
  • Black pitted olives – Pitted green olives or kalamata olives would also go well here.
  • Crumbled feta cheese – If you’d like to use crumbled goat cheese or blue cheese instead, you can. Grated parmesan or pecorino would also work.

For the lemon vinaigrette

  • Lemon juice – I really suggest using freshly squeezed lemon juice (you’ll only need ~1 juicy lemon). The flavor is so much better than the stuff from the bottle.
  • Olive oil – I like using young olive oil for this recipe. They are generally spicier and more flavorful.
  • Salt and black pepper – To enhance the flavors.

How To Make Mediterranean Salad

Here’s a quick overview of how to create this vibrant summer salad packed with textures and flavors!

  1. Prep. Preheat the oven to 450°F, line a baking sheet with foil, and grease it with cooking spray.
  2. Season and roast. Toss together the olive oil, corn, beans, salt, pepper, thyme, and red pepper flakes and spread it over the prepared baking sheet. Bake for 10 to 12 minutes, stirring once or twice. Remove from oven and let cool.
  3. Assemble the salad. Toss together the lettuce, tomatoes, olives, red onions, feta cheese, and cooled garbanzo bean mixture.
  4. Dress the salad. Whisk together lemon juice, olive oil, salt, and pepper, pour it over the salad, and toss.
Overhead image of a salad served in a bowl with romaine lettuce, tomatoes, corn kernels, garbanzo beans, and lemon slices.

Tips & Variations

  • Keep things moving. As the corn and chickpeas roast, give them a stir a few times for even cooking. You want each kernel and bean to turn out golden brown but not burnt.
  • Cool. Before adding the roasted garbanzo bean mixture to the salad, allow it to cool completely. It will wilt the lettuce if it’s warm.
  • Use fresh lemon juice. It might be tempting to take the easy way out and use bottled lemon juice, but I highly encourage you to squeeze your own. The flavor will be so much more vibrant.
  • Serve right away. This salad is best served just after tossing. Otherwise the romaine will lose its crunch.
  • Add more veggies. I will sometimes add roasted bell peppers, sliced cucumbers, or carrots to this salad. Feel free to get creative and toss in your favorites.
  • Introduce some extra protein. While the chickpeas and feta have some protein in them, you are more than welcome to add a bit or roasted chicken or steak for a more filling meal. Vegetarian? Consider roasted tofu or double down on the feta.
  • Try a different dressing. If you’re not terribly keen on lemon, you could use a different dressing. My Italian Dressing or this creamy Ranch would be nice. If you’re in a hurry, a store-bought dressing will work as well.
Two bowls filled with romaine lettuce, tomatoes, corn, chickpeas, and slices of lemon.

Serving Suggestions

A Mediterranean salad is a wonderful option for a light lunch or dinner. I will often serve mine with a hunk of crusty Skillet Bread or Lavash Bread. If you’re looking to bulk up the meal a bit, consider serving it alongside these chicken skewers. You could also slice up some New York strip and serve it on top.

If you’re in a cozy mood, this salad pairs beautifully with a bowl of warming soup. My Cream of Zucchini Soup or this White Bean Soup would be perfect.

Close-up shot of a Mediterranean salad with lettuce, tomatoes, corn kernels, chickpeas, and lemon slices.

Proper Storage

Store any leftover salad in the fridge for up to 3 days. The lettuce will get soggy as it sits, so it’s best to enjoy it sooner rather than later.

To avoid soggy romaine, store the various components of the salad in separate airtight containers—the roasted garbanzo bean mixture in one, and the dressing in another. The lettuce, tomatoes, olives, onion, and feta can be pulled together once you are ready to serve.

I don’t recommend freezing any part of this salad aside from the roasted garbanzo mixture. You can seal that in an airtight container and store it in the freezer for up to 3 months.

More Easy Salad Recipes

Summer is coming, and, to me, that means salad season. Here are some other easy salad recipes to get you excited:

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Mediterranean Salad Recipe

This fresh and delicious Mediterranean salad packs a punch with roasted sweet corn and garbanzo beans, romaine lettuce, juicy tomatoes, olives, feta cheese, and a zingy lemon dressing.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6


For the Roasted Corn and Garbanzo Beans

  • 3 tablespoons olive oil
  • 2 cups sweet corn kernels
  • 16 ounces can garbanzo beans,, well rinsed
  • kosher salt,, to taste
  • freshly ground black pepper,, to taste
  • 3 sprigs fresh thyme,, leaves only, you can also use around ½ teaspoon dried thyme or any other dried herbs you prefer.
  • 1 teaspoon red pepper flakes,, or to taste

For the Salad

  • 4 cups chopped romaine lettuce
  • 2 tomatoes,, thinly sliced
  • 1 cup black pitted olives,, quartered
  • 1 small red onion,, diced or thinly sliced
  • 1 cup crumbled feta cheese

For the Lemon Vinaigrette

  • ¼ cup freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • salt and pepper,, to taste
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  • Preheat the oven to 450˚F.
  • Line a baking sheet with foil and lightly grease the foil with cooking spray; set aside.
  • In a large bowl, combine the olive oil, corn, beans, salt, pepper, thyme, and pepper flakes; mix until well combined.
  • Transfer the corn mixture to the prepared baking sheet and spread it out in a single layer. Roast for 10 to 12 minutes, stirring once or twice, until lightly browned and crispy.
  • Remove from oven and let cool.
  • In the meantime, in a large salad bowl add the lettuce, tomatoes, olives, red onions, and feta cheese. Gently mix in the cooled corn and garbanzo beans mixture.
  • In a small mixing bowl, whisk together lemon juice, olive oil, salt and pepper.
  • Pour the dressing over the salad. Give it a taste and adjust for salt and pepper.
  • Serve.


Serving: 10ounces | Calories: 363kcal | Carbohydrates: 25g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 22mg | Sodium: 956mg | Potassium: 421mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3423IU | Vitamin C: 14mg | Calcium: 184mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Jennie @themessybakerblog says:

    This salad is absolutely gorgeous. I love the addition of the sweet corn. Mmm, now I’m dreaming about this salad for lunch.

  2. Tijuana says:

    I would like to be added! Salad looks delicious!

    1. Katerina Petrovska says:

      Hi. I’d love to add you, but could you please give me your Pinterest username so that I can follow you? We have to mutually follow each other in order for me to send the invite. Thank you!

  3. Jocelyn (Grandbaby Cakes) says:

    Wow this salad looks so unbelievable!! The bright colors are so gorgeous.

  4. Crimson says:

    I love sweet corn! Please add me to the sweet corn pinterest board. Thank you.

  5. Ramona says:

    I would sit in a corner and eat this salad without sharing. 🙂 It’s that good!