Jazz up any meal with this Mediterranean Salad 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.
15.75 oz. jarpimiento-stuffed green olives(drained)
112 oz. jarmarinated artichoke hearts(drained and quartered)
18 oz. jaroil-packed sun-dried tomatoes(drained and sliced)
112 oz. jarroasted red peppers(drained and sliced)
4scallions(chopped)
6ouncesManchego cheese(cut into small pieces)
1bunchfresh parsley(stems removed)
¼cupolive oil
1lemon(juiced)
black pepper(to taste)
Instructions
Drain the olives and chickpeas and add them to a large mixing bowl.
Drain the artichoke hearts. Cut into quarters if necessary. Add to the mixing bowl.
Drain the sun-dried tomatoes and roasted red peppers. Sliced them into strips. Add to the mixing bowl.
Chop the scallions and cut the cheese. Add them to the mixing bowl along with the parsley. Toss together.
In a small pitcher, whisk together the olive oil and lemon juice. Season to taste with black pepper. Pour over the salad and toss to combine.
Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Notes
Avoid using softer cheeses like Monterey or Pepper Jack which can become gummy in the salad.
There's no added salt in the vinaigrette. The olives and other ingredients provide enough sodium.
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.