Mediterranean Salad Recipe

Name: The Modern Rotisseries Mediterranean Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups fresh baby spinach; 1 whole red bell pepper; 1 whole English cucumber (or Persian); 8 oz artichoke hearts (marinated or jarred, drained); 1 cup kalamata olives (pitted); 1.5 cups grape or cherry tomatoes; 1 cup french feta blend (or crumbled feta); 3 stalks scallions (green onions); 12 leaves fresh mint leaves; 0.25 cups extra-virgin olive oil; 3 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey (or maple syrup); 1 tsp red wine vinegar; 1 clove garlic (minced); 0.5 tsp sea salt; 0.25 tsp black pepper

Inspired by The Modern Rotisserie

Time20m

Serves4

This salad is made on fresh spinach with red bell peppers, cucumbers, artichoke hearts, kalamata olives, grape tomatoes and french feta blend (mixed with scallions and mint). We recommend our light lemon mustard vinaigrette.

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Ingredients

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Salad

6 cups fresh baby spinach

1 whole Red bell pepper

1 whole English cucumber (or Persian)

8 oz artichoke hearts (marinated or jarred, drained)

1 cup kalamata olives (pitted)

1 1/2 cups grape or cherry tomatoes

1 cup french feta blend (or crumbled feta)

3 stalks scallions (green onions)

12 leaves fresh mint leaves

Light Lemon Mustard Vinaigrette

1/4 cups extra-virgin olive oil

3 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp honey (or maple syrup)

1 tsp red wine vinegar

1 clove Garlic (minced)

1/2 tsp sea salt

1/4 tsp black pepper

Method

Salad

Prepare greens

Rinse the baby spinach thoroughly in cold water, spin dry or pat dry with kitchen towels, and transfer to a large salad bowl.

Prep vegetables

Core, seed and thinly slice the red bell pepper into 1/4-inch strips. Peel (if desired) and slice the cucumber into half-moons about 1/4 inch thick. Halve the grape tomatoes. Thinly slice the scallions (white and green parts). Roughly chop the mint leaves.

Prepare artichokes and olives

If using jarred marinated artichoke hearts, drain and roughly quarter them. If canned, drain and rinse lightly then quarter. If whole kalamata olives aren't pitted, pit them now; otherwise halve or leave whole depending on preference.

Assemble salad

Add the sliced red pepper, cucumber, grape tomatoes, artichoke pieces, and kalamata olives to the bowl with spinach. Sprinkle the scallions and chopped mint over the top. Crumble or spoon the french feta blend over the salad. Toss gently to combine just before serving or proceed to dress the salad as below.

Light Lemon Mustard Vinaigrette

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey, red wine vinegar, minced garlic, salt and pepper. Whisk or shake until combined.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with more salt, lemon juice, or honey as desired.

Just before serving, pour 3 to 4 tablespoons of the vinaigrette over the assembled salad and gently toss to coat. Serve any extra dressing on the side.