Hope your week is going well. Mazen didn’t have school on Monday and then came down with the croup on Monday night! (If you aren’t familiar, it’s a virus in the voice box that creates a barking seal cough that sounds pretty scary for both the child and the mom!) I knew from years of my mom telling the story of when my sister got it as a baby that cold air would calm symptoms quickly, so I took Mazen outside on the deck, we wrapped ourselves in a giant comforter and swayed in the rocking chair while looking at the stars. I told him the story of his baby Aunt Larbs and how the cold air would sooth his cough. It turned out to be a sweet and snuggly moment! He was much better 20 minutes later, and he was able to go back to sleep. He’s much better now!
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Onwards to our recipe!
VIDEOS
This recipe was inspired by an airport salad.
SAID NO ONE EVER!
Airport salads are usually the worst! Past-prime greens, maybe a lone nut, cold meats or little protein, sogginess throughout.
But when I was traveling through Chicago a few weeks ago I stumbled upon a cooler of salads that looked really good! Vegetarian and packed with toppings that sounded good. I ate the whole darn thing!
I took a picture of the ingredients so I could replicate it at home:
My version has some overlap in ingredients and some new ones based on what I had on hand. Plus, all other olives are better than black olives! This is the perfect hearty, crowd-pleasing salad to take to a potluck (if you’re not making jalapeno poppers, deviled eggs, or bacon-wrapped dates!)
The base is two bags of this flavorful herb salad from Whole Foods.
Instead of putting plain chickpeas plain on top, I dressed them first and then mixed them in. Plain chickpeas taste too earthy to me sometimes, and this brightened them up a bit with dressing on each one before they went swimming in the lettuce ; )
I absolutely love this basting oil I get at Wegmans. It’s seasoned with herbs and garlic, so it saves a step when using it on veggies or beans. The chickpeas got a drizzle of this plus salt, pepper, and a squeeze of lemon juice.
The main dressing was more of the same – equal parts basting oil and lemon juice, a teaspoon of zesty mustard to emulsify, a small bit of garlic, salt, and pepper.
And for the main salad – just eyeball everything!
In addition to the chickpeas, I added marinated olives and sun-dried tomatoes (from the olive bar), diced tomatoes and peppers, quartered canned artichokes, and sliced cheese. Add anything you like!
Simple Tuscan Salad
Ingredients
- Lettuce to fill your bowl about 4 ounces
- 1 can chickpeas drained
- 1 bell pepper chopped
- 1 heirloom tomato or a handful of cherry tomatoes chopped
- 1 can quartered artichokes drained
- 1 cup olives and sun-dried tomatoes
- 3 slices cheese sliced into bite-sized pieces
For the dressing
- Herbed olive oil about 1/3 a cup (or regular with some dried herbs stirred in)
- 1 lemon
- 1 clove garlic
- 1 tsp zesty or Dijon mustard
- Salt and pepper to taste
Instructions
- Mix dressing together in a jar and shake.
- Toss chickpeas in a few tbsp of dressing.
- Assemble salad.
- Pour remaining dressing over salad when it's serving time and toss.
Haha, I couldn’t agree anyone wanting to replicate an airport salad. The recipe has to be pretty amazing if you say that! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
This is a salad made for me! Loveeeee olives so much. They were always my pizza topping go-to as a kid. So much flavor!
Yum! I usually avoid airport food and bring my own, but this ingredient list sounds great. Croup is no joke — happy to hear the cold air did help!
This looks delicious! I have been planning out my Thanksgiving menu and wished I had a healthy side dish to go with everything. You have solved my dilemma! I think everyone will love it, thank you. 🙂
This salad looks great…except for the olives! I imagine that I hate olives the way you hate onions.
I get that! I didn’t like them till recent years.
Ha ha I always think I’ll be able to get a good salad at the airport and then I remember… I’m at the airport ha ha
YUM! I don’t know why I never think to put olives on my salads when I do love when they’re included in restaurant salads. This looks so good!
do you put olive oil on your salads? If so, you’ll still be getting that all the flavor without having to buy olives.
this salad is absolutely beautiful!! mediterranean flavors are my favorite, so give me olive anything and i’m sold! i’ll have to make this as a side salad for dinner this weekend – i think my boyfriend will love it, too. thanks for sharing 🙂
Hope Mazen feels better!! Thanks for sharing this recipe : )
So yum, Kath! Pinning this for inspiration 🙂
I’m loving the salad servers, guessing they were a wedding gift?
They’re from Crate and Barrel 🙂
What a good idea to season the beans first!! Genius! I always feel like garbanzo beans are too bland in salad, but I like them. I’m going to do this from now on!