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My Favorite Mediterranean Salad

A colorful, healthy, delicious salad you will want to eat again and again.
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Servings 4


  • 1/2 small head of green leaf lettuce
  • 1/2 small head of red leaf lettuce
  • 2 C. Baby spinach leaves
  • 1 carrot shredded
  • 1 small beet shredded
  • 1 C. Broccoli florets chopped into bite-sized pieces
  • 2 green onions sliced
  • 1/2 cucumber chopped
  • 1/2 to mato chopped
  • 1 1/2 C. Chickpeas
  • 1 can artichoke hearts drained
  • 1/4 C. Italian basil leaves torn into pieces
  • 4 T. Pumpkin seeds
  • 12 Kalamata olives

Creamy Red Wine Vinaigrette or Lemon Tahini Dressing


    • Rinse leaf lettuces, spinach, and basil leaves.
    • Shred carrot and beets. I used a food processor for this.
    • Chop broccoli, green onions, cucumber, and tomatoes.
    • Drain chickpeas, artichoke hearts, and olives.
    • Tear basil leaves in to pieces.
    • Place greens in a large salad bowl with a bit of each vegetable, chickpeas, artichoke hearts, basil leaves, pumpkin seeds and olives.
    • Drizzle my Creamy Red Wine Vinaigrette over and toss.