Tumbleweed Recipe

Drain and chop artichokes

Drain the canned or jarred artichoke hearts well in a colander. Pat dry with paper towels. If pieces are large, quarter or roughly chop them so they are bite-sized (about 1/2-inch pieces).

Prep olives and scallions

Pit the green olives if not already pitted, then slice them in half. Trim root ends of green onions and thinly slice the white and light-green parts on a bias. Finely chop the parsley and, if using, roughly chop roasted red pepper and nuts.

Crumble feta

Measure and crumble the feta into small pieces so it will distribute evenly through the salad.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey (if using), minced garlic, sea salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, salt to taste, or a touch more honey if it tastes too sharp.

Place the chopped artichoke hearts in a medium mixing bowl. Add the halved green olives, sliced green onions, crumbled feta, roasted red pepper (if using), toasted nuts (if using), and chopped parsley.

Pour about two-thirds of the dressing over the salad ingredients and gently toss with a large spoon or salad tongs until everything is evenly coated. Be gentle so feta doesn’t mash; use folding motions.

Taste and adjust: add remaining dressing a little at a time if you want more moisture, or more salt and pepper to taste. If the salad will sit for a while, hold back some dressing and add just before serving to keep feta texture intact.

Transfer the Tumbleweed salad to a serving bowl or plate. Garnish with a few whole green olive halves, a sprinkle of parsley, and an extra drizzle of olive oil if desired. Serve chilled or at cool room temperature alongside crusty bread, crackers, or as a topping for grilled fish or chicken.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The salad will become slightly more briny and the feta will firm; toss gently before serving. If you used nuts, they may soften over time—store nuts separately if you want to preserve crunch.