Thursday, December 16, 2010

Simple Artichoke and Kalamata Salad

Here's a quick and easy recipe for a favorite salad of mine. It is super colorful, bright in its flavors and goes along well with almost any dish. Not too mention, it is the perfect salad for leftovers as there are no leafy greens in the recipe. Wilted lettuce is not my favorite thing to eat for lunch the next day!

To make this salad, you'll need:
  • Jar of artichokes quartered
  • Jar of pitted kalamata olives
  • An English cucumber
  • Grape or cherry tomatoes (I like to add both red and orange for color)
  • One lemon
  • Olive oil
  • Sea salt and fresh ground pepper
  • Prep your veggies
    • Drain your artichokes and slice into quarters
    • Slice your tomatoes and olives in half 
      • I never use the whole jar of olives ...
    • Peel and slice your cucumber into semi-circles 
  • Combine artichokes, kalamata olives, sliced cucumbers and tomatoes in a bowl 
  • Squeeze lemon juice into a separate bowl and combine with olive oil (I typically add slightly more olive oil then lemon juice)
  • Add a pinch of salt and pepper to lemon/olive oil mixture and whisk
  • Taste dressing and adjust to your liking!
  • Mix veggies with dressing and you're done!
How easy is that? You can change it up by serving it over spinach or adding leftover feta - delicious!


  1. This salad sounds wonderful. I would have never of thought of this combination before. I am your newest follower.


  2. Feta cheese would be good too


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