Mediterranean Cobb Salad
Mediterranean Cobb Salad — This Mediterranean salad 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.
Healthy Mediterranean Salad Recipe
Rather than just another Cobb salad, I wanted to make one that’s more unique so I infused it with Mediterranean flavors and ingredients. This Mediterranean salad 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.
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.
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!
What’s in Mediterranean Salad?
To make the Mediterranean salad itself, you’ll need:
- Romaine lettuce
- Hard-boiled eggs
- Artichoke hearts
- Roasted red peppers
- English cucumbers
- Feta cheese
- Kalamata olives
- Fresh basil
And to make the Mediterranean salad dressing, you’ll need:
- Olive oil
- Red wine vinegar
- Dried herbs
- Salt and pepper
How to Make a Mediterranean Salad
To make the Mediterranean salad, simply scatter the Romaine lettuce leaves over a platter or place in a large bowl. Lay down the remaining ingredients in long rows, then sprinkle with fresh basil.
To make the Cobb salad dressing, add all the ingredients to a jar, screw the lid on top, and shake. Pour over the Mediterranean salad and enjoy!
Can I Meal Prep This Mediterranean Salad?
Yes! To meal prep this salad, you can chop all the ingredients in advance and store them in separate containers. Same with the dressing. When the time comes, throw everything together in a bowl and eat.
Tips for Making a Mediterranean Salad
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.
Likewise, you can either make your own 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.
If prepping all the ingredients yourself, be sure to dice the veggies quite finely so they’re easy to grab on your fork and eat in one bite.
- 4 cups Romaine lettuce
- 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
Mediterranean Salad Dressing
- 4 tablespoons olive oil
- 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
- 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.
- 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.
Make the Salad
Make the Dressing:
- Extra dressing will keep airtight in the fridge for up to 1 week.
Amount Per Serving: Calories: 721 Total Fat: 55g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 36g Cholesterol: 237mg Sodium: 1428mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 14g Sugar: 18g Sugar Alcohols: 0g Protein: 22g
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