Mediterranean Salad

I love an easy salad, packed full of flavor for a summer lunch.  This salad is a great side of topping for a lettuce salad with the added bonus of being vegan - perfect for large gatherings.

As an option, if you do not need a vegan dish, crumbled feta or marinated mozzarella balls are another excellent addition to this salad.

Sunday Funday

Vegan Recipes

• Dacquoise Fraisier from Culinary Cam
• Farro Salad with Tomatoes and Charred Peppers from A Day in the Life on the Farm
• Mediterranean Salad from Amy’s Cooking Adventures
• Protein Rich Quinoa Bowl from Mayuri's Jikoni
• Pumpkin leaf dal from Mildly Indian
• Spicy Mini Cucumber Salad with Toasted Sesame Seeds from Karen’s Kitchen Stories
• Vegan Danish Flødeboller from A Messy Kitchen
• Vegan & Gluten Free Thai Tofu Red Curry from Sneha’s Recipe
• Vegan Mango Chia Pudding from Cook with Renu

Mediterranean Salad

Tomatoes

1 pint cherry tomatoes

½ small onion

1-2 tablespoons olive oil

Salad

1 (7.5 ounce) jar marinated artichoke quarters, drained

1 English cucumber, peeled and sliced

¾ cup green olives, sliced

1 avocado, diced

Fresh spinach, optional

Marinade

1 tablespoon olive oil

1 teaspoon lemon juice

1 teaspoon chive blossom vinegar

Salt & pepper

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon dried rosemary

Preheat the oven to 400 degrees.  If desired, line a baking sheet with foil or a silicone mat.  Toss the tomatoes and onions with olive oil and spread evenly on the baking sheet.  Bake for 15-20 minutes, stirring occasionally, or until the onions are tender and tomatoes are soft and browned.  Remove from oven and cool.

Place the cooled tomato and onion mixture in a medium bowl.  Stir in the artichoke hearts, cucumber, and olives.

Whisk together the marinade ingredients and pour over the vegetables.  Stir to coat.  Cover and refrigerate for 1 hour or overnight.

To serve, toss the salad with spinach (optional), and top with died avocado.

Serves 4