Main Course Mediterranean Salad (University Foodie)

Published on December 29th, 2012 | by Rachel Budke


Mediterranean Salad

This salad is really easy and tastes great!  The original recipe states to combine all the ingredients into a bowl and mix them all together.  However, not everyone in my family likes all of the ingredients in the salad, so we laid everything out on a platter and everyone made their own plate.

Recipe adapted from: Chef Andrew Parker of Martin City Brewing  Company
Makes 5 servings


For the dressing:

  • 1 small tomato, chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup red wine vinegar
  • 1 small shallot, chopped
  • 1 tablespoon parsley
  • 1 teaspoon fresh thyme
  • 1 clove garlic, minced
  • 1 cup canola oil

For the salad:

  • 8 oz can of artichoke hearts
  • 8 oz fire roasted bell peppers
  • 2 heads of romaine lettuce
  • 1 tomato, diced
  • 1/2 red onion, sliced
  • 2 tablespoons grated parmesan
  • 1/2 cup kalamata or black olives
  • 2 chicken breasts, grilled and sliced (optional)


For the dressing:

  1. Place all ingredients, except for the oil, into a food processor or blender.
  2. Puree until smooth, slowly streaming in the canola oil.

For the salad:

  1. Wash and chop the romaine lettuce.
  2. Drain the artichokes and slice them in half.
  3. Drain the peppers and slice them into strips.
  4. Top the salad with the remaining ingredients, or arrange them on a platter similar to the photo below.

You can combine all the ingredients into a bowl, or lay them out on a platter and top your lettuce with the ingredients of your liking!



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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

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