When I lived in New York City, my favorite place for lunch was a quick service, build your own salad spot: pick your greens, your protein and 6 other ingredients. Additional premium ingredients for an extra charge. By the time I got to the cashier, I had a $16 salad. Wait, that can’t be right…
I started making this Easy Mediterranean Salad, also known as my Trader Joe’s salad, at home. I’ve played around with a few of the ingredients, but this recipe is my favorite combination. You do not need to use exclusively TJ’s ingredients (this is not a sponsored post), I just have found that I enjoy these specific items and I can pick everything up in ONE place with very little prep work.
This salad is perfect for a filling lunch, but I’ve also served it to guests for dinner alongside tomato, basil, and roasted garlic flat bread.
- 7 cups of baby spinach (or chopped greens of your choice)
- 1/2 of the quick pickled red onion* – if a little vinegar slips through that’s okay!
- 1/2 of a cucumber, peeled and sliced in half moon shape
- 1/2 cup of sun dried tomatoes, julienned
- 1/4 cup of kalamata olive pieces
- 12 oz jar of Trader Joe’s marinated grilled artichoke halves, drained
- 12 oz package of Trader Joe’s heart of palm medallions, halved
- 1 can of Trader Joe’s dolmas, drained
- 1 tsp of dried oregano
- Pepper to taste
- Optional – top with roasted chickpeas or pepitas when ready to serve
- 1/2 red onion, sliced thin
- 1/4 cup + 1 tbsp of red wine vinegar
- 1 tsp of agave
Serves about 4 – 5 hearty bowls
Before you start prepping your salad ingredients, quickly toss the 3 red onion items listed above in a Ziploc sandwich bag. Carefully shake, and place in refrigerator. This can be done earlier in the day, however, I always forget until I am about to make the salad. A good 20 to 30 minutes is all you really need. By the time I get out all of the ingredients, chop what I need to chop, and remember where my coffee cup is, the red onion is ready. Save the other half of the mixture to top on sandwiches later!
Prepare your salad ingredients (except for the dolmas and roasted chickpeas) and toss thoroughly in a large salad bowl. Carefully, mix in the dolmas so they don’t break apart. Top with roasted chickpeas or pepitas when ready to serve!