We got this gorgeous salad bowl set
as a wedding gift and let me tell you, it inspires me to fill it with beautiful, colorful food. On Friday, I was walking through the produce aisle and saw a bright bunch of radishes that looked too delicious to pass up. Along with them, I picked up a pint of fresh cherry tomatoes, an english cucumber, and a nice bunch of oregano. This will make a salad, I said to myself.
I had an old magazine recipe that I went in search for, because I thought the ingredients I had picked up were similar to those in it. Turns out, they called for red onions, green beans, black olives, tuna, couscous…and well, none of the ingredients that I had on hand after all! But, I did like the idea of including grains and tuna. I can’t actually use couscous, because it’s not gluten-free – so I used long grain italian rice instead. And I don’t much care for tuna, however I do like pink salmon and happened to have a tin in the fridge. So my mediterranean style salad was a go.
First, I got the rice going, then I grilled the tomatoes in olive oil, with two cloves of garlic and a few fresh oregano leaves. Next, I washed and prepared all of the vegetables, drained the salmon, and made the vinaigrette. Preparation time is twenty minutes and voilà, the salad is ready to eat. Talk about a time saver dinner.
I served the salad with a side of sautéed mushrooms and a tall glass of lemon water. We felt so healthy,
refreshed, and energized after our meal! I’m looking forward to having this for dinner again soon.
I would love to hear your salad ideas too! Leave me a note and have a lovely week.
Serves 4 as starters or 2 main course
4 cups of salad mix (baby arugula, baby spinach, red tip lettuce leaf)
1/2 a large english cucumber
1 1/2 cups cherry tomatoes, to be grilled
1 tin of pink salmon, drained
1 cup of cooked long grain italian rice
Oregano leaves, I used a stem’s worth
6-8 marinated artichoke hearts
2 Tablespoons of olive oil
2 cloves of garlic
salt and pepper
1/4 cup virgin olive oil
3 Tablespoons white balsamic vinegar
1 tsp of balsamic vinegar
salt and pepper (just a touch)
- Prepare long grain italian rice, as per directions on the package (aprox. 18-25 minutes).
- While rice is cooking, grill tomatoes. In a grilling pan, on medium-high heat, pour olive oil, add halved tomatoes, and garlic cloves. Grill for about 8 minutes. Set rice and tomatoes aside.
- Wash and prepare all the vegetables.
- Place salad mix in bottom of salad bowl, layer with rice, cucumbers, salmon, artichokes, radishes, tomatoes, and sprinkle with fresh oregano leaves.
- Pour vinaigrette over the salad and toss gently before serving.
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights). She loves writing and shares her three core values with her readers – love life, live well, share the beauty.
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