Mediterranean Salad

We got this gorgeous salad bowl setas a wedding gift and let me tell you, it inspires me to fill it with beautiful, colorful food. On Friday, I was walking through the produce aisle and saw a bright bunch of radishes that looked too delicious to pass up. Along with them, I picked up a pint of fresh cherry tomatoes, an english cucumber, and a nice bunch of oregano. This will make a salad, I said to myself.

I had an old magazine recipe that I went in search for, because I thought the ingredients I had picked up were similar to those in it. Turns out, they called for red onions, green beans, black olives, tuna, couscous…and well, none of the ingredients that I had on hand after all! But, I did like the idea of including grains and tuna. I can’t actually use couscous, because it’s not gluten-free – so I used long grain italian rice instead. And I don’t much care for tuna, however I do like pink salmon and happened to have a tin in the fridge. So my mediterranean style salad was a go.

First, I got the rice going, then I grilled the tomatoes in olive oil, with two cloves of garlic and a few fresh oregano leaves. Next, I washed and prepared all of the vegetables, drained the salmon, and made the vinaigrette. Preparation time is twenty minutes and voilà, the salad is ready to eat. Talk about a time saver dinner.

I served the salad with a side of sautéed mushrooms and a tall glass of lemon water. We felt so healthy,
refreshed, and energized after our meal! I’m looking forward to having this for dinner again soon.

I would love to hear your salad ideas too! Leave me a note and have a lovely week.

Mediterranean Salad
Serves 4 as starters or 2 main course

4 cups of salad mix (baby arugula, baby spinach, red tip lettuce leaf)

1/2 a large english cucumber

2 radishes

1 1/2 cups cherry tomatoes, to be grilled

1 tin of pink salmon, drained

1 cup of cooked long grain italian rice

Oregano leaves, I used a stem’s worth

6-8 marinated artichoke hearts

2 Tablespoons of olive oil

2 cloves of garlic
salt and pepper

Vinaigrette

1/4 cup virgin olive oil
3 Tablespoons white balsamic vinegar
1 tsp of balsamic vinegar
salt and pepper (just a touch)

Prepare long grain italian rice, as per directions on the package (aprox. 18-25 minutes).
While rice is cooking, grill tomatoes. In a grilling pan, on medium-high heat, pour olive oil, add halved tomatoes, and garlic cloves. Grill for about 8 minutes. Set rice and tomatoes aside.
Wash and prepare all the vegetables.
Place salad mix in bottom of salad bowl, layer with rice, cucumbers, salmon, artichokes, radishes, tomatoes, and sprinkle with fresh oregano leaves.
Pour vinaigrette over the salad and toss gently before serving.
Enjoy!

Author
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Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.

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