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Mediterranean Endive Cups

Mediterranean Endive Cups
Recipe Date:
July 25, 2020
Cook Time:
Imperial (US)
There's almost nothing more refreshing as a light dinner or appetizer than a Mediterranean inspired salad and a glass of Rosé on a hot summer evening. This recipe is easy and versatile, and makes for a quick appetizer served in endive cups.
  • 1 1/2 cups chickpeas, drained and dried
  • 1 cup cubed cherry tomatoes
  • 1/2 cup red onion, chopped
  • 1 cup English cucumber, cubed
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup parsley, diced
  • 1/4 cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsps lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp ground white pepper
  • 24 to 36 endive leaves, cleaned and dried
  • 1/3 cup pomegranate arils, optional
  • 1 tbsp reduced balsamic vinegar, optional

Gently separate and wash the endive leaves. Set aside to dry.

In a large mixing bowl, combine the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.

In a jar or small bowl whisk the olive oil, balsamic, lemon juice, mustard, salt and pepper. Pour the vinaigrette over the salad and toss to combine. You can do this ahead and refrigerate for a few hours to allow the flavors to develop. 

Arrange endive cups on a tray and fill each with several tablespoons or so of salad, depending on size of cups. Sprinkle with fresh pomegranate arils or drizzle with reduced balsamic for a festive presentation. Serve immediately with chilled Grenache Rosé for a delicious appetizer.