Mediterranean Chilled Dumpling Salad with Basil and Balsamic Dressing

This chilled dumpling salad is a fresh, colorful twist on classic Mediterranean flavors. Soft dumplings soak up a bright balsamic dressing, while basil, tomatoes, cucumbers, olives, and feta bring the whole bowl to life. The dish works well for lunch, picnics, meal prep, or as a side for grilled chicken or seafood. The dumplings give it a hearty feel without making it heavy, and the cool temperature makes it perfect for warm days. Everything comes together with simple steps and basic ingredients.

Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4–6

Ingredients

For the Dumplings

2 cups all-purpose flour

1 teaspoon salt

1 large egg

½ cup water (plus a little extra if needed)

1 tablespoon olive oil

For the Salad

1 cup cherry tomatoes, halved

1 medium cucumber, diced

½ red onion, thinly sliced

½ cup Kalamata olives, pitted and halved

½ cup crumbled feta

¼ cup chopped fresh basil

Basil Balsamic Dressing

¼ cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 small garlic clove, minced

Pinch of salt and pepper

1 tablespoon finely chopped basil

Instructions

Make the dumpling dough. Combine the flour and salt in a bowl. Add the egg, water, and olive oil. Mix until a soft dough forms.

Knead the dough. Transfer it to a floured surface and knead for 3 to 4 minutes until smooth.

Rest the dough. Cover and let it sit for 10 minutes. This helps the dough soften and makes shaping easier.

Shape the dumplings. Roll the dough into a rope and cut into small bite-size pieces. You can leave them plain or roll each piece into a small ball.

Cook the dumplings. Bring a pot of salted water to a boil. Add the dumplings and cook until they float, about 3 to 4 minutes.

Chill the dumplings. Drain and rinse under cold water. Toss them with a little olive oil and place them in the fridge to fully cool.

Prepare the vegetables. Chop the tomatoes, cucumbers, basil, olives, and onion. Set aside.

Mix the dressing. Whisk together the olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and chopped basil.

Assemble the salad. In a large bowl, combine the chilled dumplings and all the vegetables. Add the dressing and toss gently.

Finish and serve. Top with crumbled feta and extra basil. Serve cold.

Tips

Let the dumplings chill fully before mixing so they don’t absorb too much dressing too fast.

For softer dumplings, use a bit more water in the dough. For firmer ones, add a spoon of extra flour.

Don’t skip rinsing the dumplings with cold water. It stops the cooking and prevents clumping.

If the onions feel sharp, soak them in cold water for 10 minutes.

Use ripe cherry tomatoes for the best sweetness and color.

If the dressing tastes strong, add a teaspoon more olive oil to soften it.

Add the feta just before serving so it stays bright and crumbly.

For meal prep, store the salad and dressing separately and mix before eating.

Taste and adjust salt last. Olives and feta already add saltiness.

If serving at a gathering, keep the salad on ice so the dumplings remain firm and cool.

Variations

Lemon Herb Version: Swap balsamic vinegar for lemon juice and add parsley.

Creamy Greek Style: Mix the dressing with two tablespoons of Greek yogurt for a thicker texture.

Roasted Veggie Version: Add roasted zucchini, peppers, or eggplant for more depth.

Protein Boost: Fold in grilled chicken, tuna, or chickpeas.

Pesto Dressing: Replace the dressing with basil pesto thinned with olive oil.

Gluten-Free Dumplings: Use a gluten-free flour blend designed for dough.

Spicy Version: Add chili flakes or a diced mild pepper.

Caprese Twist: Add mozzarella pearls and use white balsamic vinegar.

Olive-Forward: Mix in green olives or sun-dried tomatoes.

Crunchy Add-Ins: Add toasted pine nuts or almonds just before serving.

Q&A

Can I make the dumplings ahead? Yes. Cook and chill them up to 24 hours early.

Can I use store-bought gnocchi instead? Yes, boiled and chilled gnocchi work as a shortcut.

Does the salad keep well? It lasts about two days in the fridge.

Can I skip the feta? Absolutely. The salad still tastes fresh without it.

What can I use instead of basil? Mint or parsley works well.

Can I replace balsamic vinegar? Red wine vinegar or white balsamic are good swaps.

Is it better served cold or room temperature? It’s best cold.

Can I add greens? Yes. Arugula or baby spinach mix in nicely.

Can I freeze the dumplings? Uncooked dumplings freeze well. Cooked ones do not freeze nicely.

Is this good for picnics? Yes. Keep it in a cooler until serving.

Nutrition

(Approximate per serving)

Calories: 360
Protein: 10 g
Carbs: 48 g
Fat: 15 g
Fiber: 3 g
Sugar: 5 g
Sodium: 510 mg

Conclusion

This chilled dumpling salad has all the freshness of a Mediterranean bowl with a fun twist from the dumplings. It’s simple to prepare, keeps well, and works for many occasions. The basil balsamic dressing ties everything together with a mix of sweetness and tang. You can serve it as a main dish, pack it for lunch, or place it on the table next to grilled food. The recipe is flexible, easy to customize, and always bright and satisfying.