As promised, here’s my take on the Mediterranean salad that I’ve had a few times recently. First at Burton’s Grill and then at my friend Emily’s house, inspired by Burton’s.
The base is a rainbow of veggies – cucumber, bell pepper, tomatoes. Mix and match your colors : )
Only high quality olives will do in this case. I love kalamatas and got a mix of different ones from the olive bar at Whole Foods that were seasoned with some red pepper flakes which made the recipe extra spicy. Already pitted a plus!
This recipe is my favorite type – throw everything together and mix! Couldn’t be easier.
I added white beans to the mix to add some more protein and make it more of a meal salad, but you could also toss in cubes of chicken, shrimp or fish.
The dressing is a mix of olive oil, lemon juice, Italian seasoning, salt and pepper. Simple and bright!
I added cubes of dilly havarti cheese (the best part!) but of course feta would be more traditional.
Chop Chop Mediterranean Salad
- 6 mini cucumbers
- 1 pint mini tomatoes
- 1 bell pepper
- 1 cup olives
- 1 can cannellini beans
- 1 can artichoke hearts
- 1 cup cubed feta or havarti
- For The Dressing
- 1/4 cup olive oil
- 1 lemon
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- Chop all veggies, artichokes and olives.
- Mix all ingredients together.
- Mix dressing.
- Toss to combine!