This Mediterranean Tossed Salad is stuffed full of goodness. Olives, tomatoes, arugula, sunflower seeds and goats cheese. Delicious! It comes together really quick and you can serve it as a lunch or as a part of a bigger dinner.
One of the many fun things about writing a food blog, is coming up with names for dishes. It is all good and well to make mac and cheese and call it mac and cheese. But sometimes a recipe needs a makeover name or a new name all together. Sometimes it can be downright difficult. Really, how many names can you give a tossed salad?
Notes About The Salad
- You can add any dressing you like to this salad. I, myself, love vinaigrette dressings and seem to use them more than anything else. I made a honey mustard vinaigrette for this salad, which you will see in the recipe below. It is my go to dressing for all salads. If you look around the site, you will most likely see it attached to many of the salads. Not a fan, use one of your favourites!
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Mediterranean Tossed Salad
Ingredients
- 1 small head Romaine lettuce
- 2 Cups Arugula
- 1/2 Red onion thinly sliced
- 1/2 Cup olives halved
- 1 Cup cherry tomatoes halved
- 1 Cup goats cheese cut into two inch pieces
- 1/4 Cup sunflower seeds
For the dressing:
- 1/4 Cup Olive Oil
- 1/4 Cup White wine vinegar
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons honey
- Salt
- Fresh cracked pepper
Instructions
- Roughly chop the romaine lettuce. In a large salad bowl add the lettuce and arugula. Toss them together. Top with, red onion, olives, cherry tomatoes and goats cheese. Sprinkle over the sunflower seeds.
- Put all the dressing ingredients in a small jar and shake really well. Pour the dressing over the salad and toss really well. Serve immediately.
- Note: If you want to serve the salad later, just add the dressing before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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