Cooking with Chef Bryan - Fresh Mediterranean Salad


Here’s a bright and friendly salad that’s even better the next day. However, you choose to serve it, make sure you have some good friends or family over to enjoy with you!


2 cucumbers, peeled and sliced

4-5 roma tomatoes, chopped

1 small red onion, thinly sliced

2 cups mixed mediterranean olives, pitted

1 bell pepper, thinly sliced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) garbanzo beans, drained and rinsed

1 bunch fresh parsley, chopped

1 cup queso fresco cheese, crumbled

For the Dressing: 1/2 cup extra virgin olive oil

1/4 cup rice vinegar

1 tbsp Italian seasoning

1 tsp black pepper

1 tsp season salt

1 tbsp modified corn starch (I used Ultra Gel)


1) To assemble the salad, combine the sliced cucumbers, tomatoes, red onion, olives, bell pepper, fresh parsley kidney and garbanzo beans into a large bowl. Gently toss to combine.

2) To make the dressing: In a large bowl, combine the extra virgen olive oil, rice vinegar, Italian seasoning, black pepper, season salt and modified cornstarch. Whisk everything together to combine. If you would like the dressing a little thicker, add an additional teaspoon of modified cornstarch and a time whisking after each addition until desired thickness is reached.

3) Pour the dressing over the salad, gently fold to combine and coat the salad. Just before serving, crumble the queso fresco on top and enjoy!