A truly great Tossed Salad For A Crowd is the unicorn of potluck side dishes. Sweet tomatoes, crunchy pumpkin seeds, crisp-creamy fried chickpeas, sharp red onions and a zingy red vinegar and Dijon homemade salad dressing.
It's a symphony of flavorful ingredients with endless variations and possibilities.
Much like my Honey Lime Fruit Salad for a Crowd, this tossed salad is a go-to dish for any potluck or dinner party. But it's also the perfect salad for a weekend meal prep.
HERE'S WHAT YOU NEED TO MAKE THIS RECIPE:
Full ingredient measurements included in the printable recipe card below.
STEP BY STEP INSTRUCTIONS:
1. Prep Beans
Heat 2 tablespoons of oil in a cast iron skillet over medium heat. Add garbanzos, salt and pepper. Toss to coat the beans in oil, then leave the beans to fry in the pan for 4-5 minutes. Stir and leave the beans for another 2-3 minutes.
Remove from heat and allow to cool to room temperature.
2. Make salad dressing
Prepare the homemade salad dressing by combining all ingredients in a jar with a tight-fitting lid. Shake well to combine. Taste and adjust seasoning, being mindful that the garlic and Dijon flavors will intensify as they marinate with the vinegar and oil.
3. Prep and combine all vegetables
To prepare the salad, wash and dry the leaf or romaine lettuce. Chop lettuce into bite-size pieces and add it to a large serving bowl.
Drain the pickled giardiniera. I slice the carrots into spears and the onions and cauliflower into small, bite-sized pieces and add to the salad.
Peel and cut the red onion into quarters. Cut each quarter into very thin slices and add to the salad bowl. Wash, dry and halve the cherry or grape tomatoes and add to salad.
Add the crunchy salt and pepper chickpeas to the salad. Top with pumpkin seeds.
4. Toss and serve
Pour half of the simple vinaigrette dressing over the large salad bowl and toss well to coat each piece. Transfer to serving dish and add more dressing to taste. Top with Parmesan shavings and serve immediately.
Looking for more unforgettable salad recipes?
FAQ's and Variations:
The variations for this salad are limited only by our imaginations.
For the simple dressing, use white wine vinegar, apple cider vinegar or lemon juice in place of red wine vinegar. Adding balsamic will give you a sweet-savory balsamic vinaigrette for your simple green salad recipe. If your summer herb garden is taking over the porch, add some fresh basil, thyme, tarragon or dill for an herbaceous kick.
You have several options for the lettuce. Grab butter lettuce, baby spinach or even a big bag of spring mix or spring greens. For a heartier salad that will hold up to the dressing for a longer period of time, go with the classic iceberg lettuce.
When considering fresh veggies, stick with your favorite toppings, or you could branch out a bit. Crisp fresh veggies like snow peas, red bell pepper and even sweet corn can add unexpected flavors and textures to a simple salad. If you're looking to replace the pickled giardiniera, think about adding another pickled option like cornichons are green olives. And if red onions aren't your jam, reach for thin sliced white onions, scallions or chives.
For that extra crunch, sub sunflower seeds, pine nuts or walnuts for the pumpkin seeds.
The cheese aisle presents endless varieties, including feta, goat or blue cheese for that funky flavor.
This salad is best eaten within a few hours of tossing it in the dressing. Iceberg lettuce holds up longer than leaf or butter lettuce, but I have been known to polish off leftover salad the next day, regardless of the lettuce used.
Mediterranean Tossed Salad for a Crowd
- Total Time: 30 minutes
- Yield: 8-10 1x
Description
If you're hosting a family event or party and want to offer a delicious, easy side, this is the salad for you!
Ingredients
For the Salad:
12 cups romaine or leaf lettuce, torn or chopped
2 cups jarred pickled giardiniera, chopped
2 cups canned garbanzo beans, drained, rinsed and fried (see below)
1 cup grape or cherry tomatoes, halved
1 cup red onion, halved and sliced very thin
1 cup parmesan shavings
¾ cup pumpkin seeds
For the Dressing:
½ cup red wine vinegar
½ cup plus 2 tablespoons extra virgin olive oil
1 tablespoon dijon mustard
2 garlic cloves, grated
1 ½ teaspoons coarse sea salt
½ teaspoon ground black pepper
Pinch of sugar or stevia
For the Fried Garbanzos:
2 cups of garbanzos, drained and rinsed
2 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt
¾ teaspoon ground black pepper
Instructions
- To prepare the garbanzos, heat 2 tablespoons of oil in a cast iron skillet over medium heat. Add garbanzos, salt and pepper. Toss to coat the beans in oil, then leave the beans to fry in the pan for 4-5 minutes. Stir and leave the beans for another 2-3 minutes. Remove from heat and allow to cool to room temperature. Drain quickly on paper towels before serving.
- Prepare the homemade salad dressing by combining all ingredients in a jar with a tight-fitting lid. Shake well to combine. Taste and adjust seasoning, being mindful that the garlic and Dijon flavors will intensify as they marinate with the vinegar and oil.
- To prepare the salad, wash and dry the leaf or romaine lettuce and the cherry or grape tomatoes. Chop lettuce into bite-size pieces and add it to a large serving bowl. Halve the tomatoes and add them to the lettuce.
- Peel and cut the onion into quarters. Cut each quarter into very thin slices and add to the salad bowl.
- Drain the pickled giardiniera. I slice the carrots into spears and the onions and cauliflower into small, bite-sized pieces and add to the salad.
- Take the salt and pepper chickpeas that have been drained and add to the salad. Top with pumpkin seeds.
- Pour half of the simple vinaigrette dressing over the large salad bowl and toss well to coat each piece. Add more dressing to taste. Top with Parmesan shavings and serve immediately.
Notes
For the simple dressing, use white wine vinegar, apple cider vinegar or lemon juice in place of red wine vinegar. Adding balsamic will give you a sweet-savory balsamic vinaigrette for your simple green salad recipe. If your summer herb garden is taking over the porch, add some fresh basil, thyme, tarragon or dill for an herbaceous kick.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: No cook
- Cuisine: American, Mediterranean
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