Mediterranean salad

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Mediterranean salad
Mediterranean salad
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A taste of the Mediterranean taken from the Woman's Weekly archive. This simple salad was first featured in July 1984


For the dressing
  • 5 tbsp good olive oil
  • 2 tbsp white wine vinegar or a mixture of vinegar and lemon juice
  • level tsp ready-made mustard
  • Sea salt and freshly ground black pepper
For the salad
  • 1 red onion, peeled and sliced into rings
  • 2 x 125g rounds of mozzarella (buffalo is best)
  • 4-5 large ripe tomatoes, sliced
  • 1 ripe avocado pear
  • Salt and freshly ground black pepper
  • Basil leaves, to garnish

Edam cheese was suggested for this salad in the original recipe but we prefer a creamy mozzarella


  1. Whisk all the dressing ingredients together to make the dressing.
  2. To make the salad: Rinse onion rings to take out the strong flavour. Arrange them on a platter. Tear the mozzarella and arrange on the platter with the tomato slices. Halve, peel, stone and slice the avocado and tuck slices into the salad.
  3. Spoon dressing over, season and garnish with basil. Serve with crusty bread.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 255(kcal)
  • Fat 23.0g
  • Saturates 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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