Jazz up any meal with this Mediterranean Salad, which is filled with olives, chickpeas, artichoke hearts, sun-dried tomatoes, and Manchego cheese. With minimal prep, this flavor-packed salad couldn't be easier to make.

top down shot of salad in a white serving bowl.

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I love using my pantry to put together easy salads that are packed with flavor, and this Mediterranean salad is no exception. It has olives, chickpeas, artichoke hearts, and jarred peppers. Parsley and scallions add freshness.

Why you will love this

No cooking is required. Pantry staples shine with the addition of a few fresh ingredients.
With minimal slicing or dicing, this recipe couldn't be easier!
A fresh, simple vinaigrette of olive oil and lemon juice brings the salad together.
This is a great meal-prep, make-ahead dish.

Ingredient Notes

Spanish (pimiento-stuffed green olives) and kalamata olives add a briny flavor that pairs well with the other ingredients. These marinated olives can also be used.
Sun-dried tomatoes - Use oil-packed for their flavor and moisture. Mezzetta julienne-cut sun-ripened dried tomatoes in olive oil are my favorite and are always stocked in my pantry.
Artichoke hearts - Use marinated artichokes for an extra layer of flavor.
Manchego is a firm Spanish cheese made from sheep's milk. Its intense, almost zesty flavor pairs well with this salad's brine flavors. To substitute, use other firm cheeses like Parmesan, Asiago, or Pecorino Romano.
Fresh parsley adds freshness and serves as the "lettuce" in this salad. Arugula can also be used.

white serving bowl of salad with wooden serving spoon.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

Drain the olives, chickpeas, and sun-dried tomatoes. Slice the tomatoes if necessary.
Drain the artichoke hearts, and if they are whole, cut them into quarters.
Drain the roasted red peppers and cut them into strips.
Slice the cheese and scallions. Remove the parsley leaves from the stems.
Combine everything in a large bowl. Toss to combine.
Whisk the olive oil and lemon juice together. Pour over the salad and toss to coat.
Serve immediately or refrigerate for up to 4-5 days.

Serving suggestions

This salad keeps well, so it's perfect to make ahead for lunches throughout the week.
Serve with garlic bread or pita wedges for lunch or a light dinner.
This dish pairs well with baked thin-sliced chicken breasts, cast-iron pork tenderloin, beef, or seafood.
Delicious at room temperature, so this is ideal for potlucks or buffets.

close up of mediterranean salad tossed together.

Expert Tips

This salad can be customized to your tastes or modified based on what you have in your pantry.
The measurements of the ingredients are more of a guide than a hard-and-fast rule. If your supermarket carries these ingredients in different-sized jars, no problem. Add what you have available.
Add salami or pepperoni to give the salad a meaty bite.

white serving bowl to salad next to wooden serving spoons and a bunch of parsley.

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