Mediterranean Overload Salad
  • Servings: 4-6
  • Preparation Time: 30
  • 1/2 cup canned artichoke hearts (chopped)
  • 1/2 cup pitted Greek Kalamata olives (sliced in half)
  • 1/4 cup small pitted green olives (whole)
  • 1/4 cup dill pickles (diced)
  • 1/4 cup cherry or grape tomatoes (sliced in half)
  • 1/2 large cucumber (diced)
  • 1 stick celery (chopped)
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup yellow bell pepper (diced) (optional)
  • 1/4 cup green bell pepper (diced) (optional)
  • 1/4 cup fresh mozzerella (diced)
  • 3 slices hard salami (chopped to desired size)
  • Fresh basil to taste
  • Dressing:
  • juice from 2 key limes (or one small regular lime)
  • 2-3 tsbp olive oil
  • splash of hot sauce
  • 1/2 tsp agave nectar (or honey)
  • Salt and pepper to taste
  • Garlic salt (optional)
  1. Mix together dressing in a small container with a lid. Shake container to mix dressing and set aside.
  2. Mix together all veggies in a large bowl.
  3. Toss together with dressing and add salami and mozzerella. Toss lightly.
  4. Sprinkle fresh basil on top and enjoy.
I grew up eating all of these great Mediterranean ingredients, but never all in one place. This salad has a bit of an aquired taste, but I love it! Another great lettuce-free salad.