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.
3sprigsfresh thyme,leaves only, you can also use around ½ teaspoon dried thyme or any other dried herbs you prefer.
1teaspoonred pepper flakes,or to taste
For the Salad
4cupschopped romaine lettuce
2tomatoes,thinly sliced
1cupblack pitted olives,quartered
1smallred onion,diced or thinly sliced
1cupcrumbled feta cheese
For the Lemon Vinaigrette
¼cupfreshly squeezed lemon juice
¼cupextra virgin olive oil
salt and pepper,to taste
Instructions
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.