Mediterranean Cobb Salad
Rather than just another Cobb salad I wanted to make one that’s more unique so I infused Mediterranean flavors and ingredients.
It’s easy, healthy, accidentally vegetarian, ready in 10 minutes, and you can easily size the recipe up if you’re making it for a larger group.
To help save time you can obtain some of the ingredients from the olive bar at your grocery store, usually located in the deli area. I’m pretty sure this isn’t just a California thing but even if it is, you can stroll the aisles for the ingredients you need.MY OTHER RECIPES
I grabbed Kalamata olives, marinated red peppers, and rather than selecting marinated artichoke hearts, I used frozen to keep things a little healthier, but snag some marinated artichoke hearts if you’re so inclined.
Either make your own Perfect Hard Boiled Eggs or grab some from the salad bar at the grocery store. Shortcuts are your friend. Hard boiled eggs may not be Mediterranean per se but they’re a quintessential Cobb salad ingredient for me.
Crumble some briney feta, add juicy cucumbers, and the olives, peppers, and artichokes over a bed of Romaine and top with an easy, shake-together, super flavorful yet light vinaigrette.
It’s made with olive oil, red wine vinegar (sub with balsamic vinegar if you want more of a pop), dried oregano, basil, and dill. Garnish with a bit of fresh basil and you’ve got yourself a winning Cobb salad.
Perfect for a Meatless Monday.
Mediterranean Cobb Salad
Mediterranean flavors and ingredients infused in this easy, healthy, accidentally vegetarian Cobb salad that’s ready in 10 minutes. Save time and use the olive bar and salad bar at the grocery store for some of the ingredients. Briney feta, juicy cucumbers, Kalamata olives, red peppers, and artichoke hearts over a bed of Romaine. Top with an easy, shake-together, super flavorful yet light vinaigrette.
- 4 cups Romaine lettuce
- 1 to 2 hard boiled eggs, thinly sliced
- 2 cups artichoke hearts (I used frozen that I thawed, marinated may be substituted)
- 1 cup marinated roasted red peppers, drained
- 3/4 cup English cucumbers, diced into small pieces
- 3/4 cup feta cheese, crumbled or diced small
- 1/2 cup Kalamata olives (black olives may be substituted)
- about 2 tablespoons fresh basil, for garnishing
- 3 to 4 tablespoons olive oil
- 1 to 2 tablespoons red wine vinegar (balsamic vinegar may be substituted for more of a pop)
- 1 tablespoon honey, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- 1/2 teaspoon Kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- Salad – To a large serving platter, evenly scatter the Romaine, evenly lay down the remaining ingredients in long rows, and evenly sprinkle with fresh basil; set aside.
- Vinaigrette – To a glass jar or container with a lid, add all ingredients, shake vigorously to combine, taste vinaigrette and make any necessary flavor adjustments (i.e. more oil, salt, honey, etc.), evenly drizzle over salad and serve immediately. Salad is best fresh. Extra dressing will keep airtight in the fridge for up to 1 week.
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