Artichoke Kalamata Olive Salad Food

THE BEST MEDITERRANEAN SALAD RECIPE

Steps:

• In a large bowl, place cucumbers, tomatoes, red onion, olives, artichoke hearts and parsley.
• Using two spoons, lightly mix the vegetables and put the bowl in the refrigerator.
• Make the Mediterranean salad dressing by mixing olive oil, lemon, sumac, garlic, salt and pepper in a mason jar or a small bowl.
• Pour the dressing over salad and mix well.
• Serve immediately.

ARTICHOKE KALAMATA OLIVE SALAD

Steps:

• Put the lettuce on the plates.
• Top in order of ingredients listed
• Cheese and vinegar should be last.
• You may also use kasseri cheese in place of the provolone.
• Simply repeat for additional servings.
• For Vegan omit cheese or use a Vegan sub of your choice.

ARTICHOKE AND OLIVE FARRO SALAD

Steps:

• Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
• Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
• Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

TUNA AND ARTICHOKE SALAD ON KALAMATA OLIVE BREAD WITH PROVOLONE CHEESE AND FRESH HERB AND GARLIC AIOLI

Steps:

• In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
• For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
• Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS

Steps:

• In a large pot of boiling water cook the potatoes until fork tender.
• Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
• Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
• Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
• To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
• Just before serving, adjust seasonings if necessary.
• Servings are estimated.
• For Vegetarain option omit the chicken broth and use Vegetable broth.