Mediterranean Cobb Salad
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!
Servings: 4
Calories: 361cal
Ingredients
Salad
- 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
- ¾ cup English cucumbers diced into small pieces
- ¾ cup feta cheese crumbled or diced small
- ½ 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
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried dill
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon freshly ground black pepper or 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.
Nutrition
Serving: 1 | Calories: 361cal | Carbohydrates: 22g | Protein: 11g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 118mg | Sodium: 607mg | Fiber: 7g | Sugar: 9g
