The weathers warming up and bikini season draws closer, although we all wish it wouldn't come so fast! I mean there's so much I still have to do like pull the weeds in my garden, lay out some mulch, lose five more pounds, and bake some more yummies before it gets too hot to turn on my oven.
Wow, did you notice that? I just said lose five more pounds and bake some more yummies. Kind of ironic, don't ya think?
With all these warm days, there's so much to do and so little time to do it with not much time left to prepare lunch or dinner. Which is why this Mediterranean Salad has been my go to lunch salad for the last month.
|I just love these Garlic stuffed olives!|
I love the variety of flavors the olives bring to this dish. I've combined three different kinds of olives here with Kalamata Greek olives, black olives, and garlic stuffed colossal queen olives. Yes, garlic stuffed olives and they are delicious! Plus I added diced English cucumbers, artichoke hearts, and grape tomatoes with white Balsamic vinegar and olive oil drizzled over the top.
A quick and easy salad to make paired with cheese and crackers and a glass of your favorite wine makes for a delicious meal anytime.
A deliciously light olive saladPrep time: 10 minutes
Total time: 10 minutes
Yield: 6 servings
- 1 can (5.75 ounces DR WT) whole large black olives, pitted
- 1 jar (7.5 ounces DR WT) Garlic stuffed olives
- 1 jar (9.5 ounces DR WT) Greek Kalamata olives, pitted
- 1 English cucumber, diced
- 1 - 10 ounce package grape tomatoes, washed (can also use cherry tomatoes)
- 2 cups artichoke hearts
- 2 Tablespoons white Balsamic vinegar
- 2 Tablespoons olive oil
- Sea salt & pepper to taste
- 1 Feta cheese to crumble over the top *(optional)
- Add all ingredients into a large bowl.
- Drizzle Balsamic vinegar and olive oil over the top.
- Add salt & pepper to taste.
- Mix all ingredients together and serve with cheese and crackers and a glass of your favorite wine.
- Store in an airtight container up to 1 week.
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