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Mediterranean Pickled Vegetable Salad
This Mediterranean Pickled Vegetable Salad is bursting with color, crunch, and bold flavor. It’s a combination of both fresh and pickled vegetables, tossed in a zesty homemade Mediterranean dressing that will knock your socks off!
Servings: 12 servings (as a side dish)
Calories: 87kcal
Ingredients
For the Mediterranean Dressing
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoons organic pure maple syrup
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Salad:
- 1 24 ounce jar Paisley Farm Five Bean Salad drained
- 1/3 cup pickled red onion roughly chopped
- 1/4 cup banana pepper rings roughly chopped
- 1/3 cup kalamata olives halved
- 1/3 cup pimento olives halved
- 1/2 cup marinated artichoke hearts halved
- 1 cup cherry tomatoes quartered
- 1 1/2 cups mini cucumbers unpeeled, sliced and halved
- 1 1/2 cups tri-colored bell peppers diced
- 3/4 cups celery diced
- 2 Tablespoons fresh basil chopped
- feta cheese optional
Instructions
- Prepare the dressing by whisking or shaking all of the ingredients together. Refrigerate until ready to use.
- Place all of the fresh and pickled vegetables in a large bowl. Top with fresh basil and dressing. Mix everything together. Add feta if desired. Refrigerate until ready to enjoy.
Notes
Store leftovers in the fridge for up to 5 days.
This salad is delicious inside pita pockets, served over grilled meats and fish, or as a great addition to a charcuterie board.
Nutrition
Serving: 1serving | Calories: 87kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 257mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 821IU | Vitamin C: 29mg | Calcium: 19mg | Iron: 0.5mg