This Mediterranean Salad with Olives is one of my favorites. I enjoy making a big bowl to snack on for a few days with just a couple ingredients. The salad is salty, crunchy, and delicious!
I first tried this amazing dish over 13 years ago at my mother-in-law, Celeina’s home. She makes the chopped salad frequently for dinner because it’s easy, tasty, and goes with so many meals. We love to serve it alongside anything and everything, from pizza to pasta to crab legs. Sometimes I eat the salad on it’s own with a big hunk of Ciabatta or warm pita bread.
Mediterranean Salad Secrets
The secret to this incredible salad is to chop all of the ingredients together. I have these salad choppers on my wish-list! For now, I like to use a large knife to chop up my ingredients on a cutting board. Then I add them to a large bowl and use a knife and fork to chop them all together.
Another secret for an amazing salad is Jane’s Mixed Up Salt. I find this seasoning at the grocery store baking aisle, but it can also be purchased online. If you can’t find the product, try using the alternate spices in the recipe below.
Mediterranean Salad with Olives
- 1 jar Sun-dried tomatoes in olive oil chopped
- 2 cups Pitted kalamata olives chopped
- 1 container Feta Cheese Crumbles
- 1 jar Artichoke Hearts chopped
- 2 tbsp Jan's Mixed Up Salt
- 2 tbsp Extra Virgin Olive Oil
- Romaine Lettuce optional
Alternate Seasoning Mixed in a Bowl
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tsp dehydrated garlic
- 1 tsp dehydrated onion
- Combine everything in a large bowl and mix well with two large salad spoons.