Mediterranean Salad with Artichokes, Sundried Tomatoes, and Feta

When it comes to spring, make-ahead salads are my go-to. I love any version of a Mediterranean salad, but this one is especially ingredient-packed! At the center of this dish are marinated artichokes and sundried tomatoes which pair with crisp cucumbers and red pepper, protein-packed chickpeas and tangy feta. Capers and fresh herbs add the perfect brightness and zing!

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Mediterranean Salad with Artichokes, Sundried Tomatoes, and Feta

Course artichokes, mediterranean, Salad

Prep Time 20 minutes

Servings 6

Ingredients

For the dressing

• ¼ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 garlic clove minced
• ½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

For the salad

• 1.5 cups marinated artichoke hearts halved or quartered
• 1 cup sundried tomatoes
• ½ red bell pepper diced
• 5 baby cucumbers, sliced (or, a half of an English cucumber cut into half-moons)
• ½ red onion diced
• 4 tablespoons capers
• ½ cup kalamata olives, halved
• 1 can chickpeas, drained and rinsed
• ½ cup feta cheese
• 2 tablespoons fresh parsley
• 2 tablespoons fresh oregano

Preparation

1. 1. In a small bowl, make the dressing by stirring together the olive oil, vinegar, garlic, salt and pepper.
2. 2. Mix all the salad ingredients in a large bowl. Drizzle the dressing over the salad, top with the fresh herbs, and serve. at room temperature.

Bon Appétit!
xx—BB