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
Ingredients
- 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
Instructions
- Chop all veggies, artichokes and olives.
- Mix all ingredients together.
- Mix dressing.
- Toss to combine!
Mom says
Looks fab! I love chop salads. Will try this one soon!
lois says
looks delicious! what do you mean by fresh olives? uncured? would olives in a jar not work?
can’t wait to make this! i need to get some of that dilly havarti! : )
KathEats says
Fresh instead of jarred which I don’t think are as good. Maybe you’ve found some good ones!
Jess says
This recipe sounds delicious! Even the olives at Whole Food’s probably come out of a jar. 😉 I doubt they brine all of the different types/flavors in house.
KathEats says
Sure, well maybe I should have said “high quality” olives or “olive bar” olives : )
Andrea @ Blog Strength says
The salad looks delish! But I can’t seem to take my eyes off that cheese.
Sagan says
Yum! I’m going to try this recipe without olives and with chickpeas instead of the cannellini beans 🙂 Thanks for the great recipe idea! Pinning.
Jennifer says
I can’t wait to try this! I’m a huge lover of feta cheese!
Kelli @ Hungry Hobby says
I always forget to make yummy salads like this without the lettuce. Not that there is anything wrong with lettuce but a good chopped salad can be such a delicious almost decadent break from the norm! Great idea!
Liz says
I’m curious if you refrigerated it before serving or just served at room temp?
KathEats says
I served at room temp
Abby (@ No Fail Recipes) says
Mediterranean salad is one of my favorites, so I was really excited when I found this recipe. I did a little minced garlic to the dressing (just because I love garlic). It was fantastic.
Stacey says
I have to tell you I made this on Wednesday night and we LOVED it!!!! what an awesome combination. I also used the dill harvarti and then I added in some hearts of palm as well, because we love them. It was a great addition. I think avocado would have been delicious in it too. Oh and the olives…I used my favorite whole foods mix from the olive bar and it was perfect. It’s for sure on the menu for next week! Thanks for sharing
Amanda says
Just made a batch of this for lunches this week. Can’t wait to eat it (I may have snuck a couple bites already…delish!).
Kath Younger says
Awesome!!
Rachel says
This recipe is amazing. Made it with feta and yum!