Main Course
Published on December 29th, 2012 | by Rachel Budke
0Mediterranean 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
Ingredients:
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)
Method:
For the dressing:
- Place all ingredients, except for the oil, into a food processor or blender.
- Puree until smooth, slowly streaming in the canola oil.
For the salad:
- Wash and chop the romaine lettuce.
- Drain the artichokes and slice them in half.
- Drain the peppers and slice them into strips.
- Top the salad with the remaining ingredients, or arrange them on a platter similar to the photo below.