Girl Planting seeds

Deirdre's 5 Minute Mediterranean Salad



artichoke_salad_shutterstock_581140051By Deirdre Imus

Artichoke Hearts- 2 glass jars of organic artichoke hearts

Kalamata olives- I prefer raw organic

Sundried tomatoes- organic glass jarred or homemade dehydrated

Xtra virgin organic cold pressed olive oil

Fresh organic rosemary

Himalayan sea salt


Cut artichokes in halves, cut olives in halves or to your liking, I like everything chunky. Slice up the sundried tomatoes in halves or quarters.

I use my organic homemade dehydrated tomatoes. Put them all together in big bowl add ¼ cup olive oil, pinch or two of the sea salt and I like to be generous with the fresh rosemary.  I love rosemary so I put at least a full sprig pulling the rosemary off the branch. Lightly toss using two spoons and you’re ready to serve. Put in the fridge to eat cold later or if you want to have a friend over you can make a quick pate – put the entire contents in food processor until it becomes like a dip- or pate.  Serve on platter with crackers.


I like the Edward and Son’s vegetable gluten free crackers.




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