This Mediterranean salad is easy, healthy, accidentally vegetarian, ready in 15 minutes, and you can easily size the recipe up if you're making it for a larger group! Made with a shake-together vinaigrette, there is so much FLAVOR in every bite!
2cupsartichoke heartsI used frozen that I thawed, marinated may be substituted
1cupmarinated roasted red peppersdrained
¾cupEnglish cucumbersdiced into small pieces
¾cupfeta cheesecrumbled or diced small
½cupKalamata olivesblack olives may be substituted
about 2 tablespoons fresh basilfor garnishing
Mediterranean Salad Dressing
4tablespoonsolive oil
2tablespoonsred wine vinegarbalsamic vinegar may be substituted for more of a pop
1tablespoonhoneyor to taste
½teaspoondried oregano
½teaspoondried basil
½teaspoondried dill
½teaspoonKosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
Instructions
Make the 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.
Make the Dressing:
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.
Notes
Extra dressing will keep airtight in the fridge for up to 1 week.