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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Deb’s Mediterranean Vegetable Salad
(serves 6 as main dish, 10-12 as side)

**can add shredded meat from 1 roasted chicken if desired


For Salad:

1 lb new potatoes
1 lb eggplant, cut into 1″ cubes
1 lg onion (red or yellow)
2 red peppers, cut into 1″ squares
1 head garlic peeled and separated into cloves

olive oil
1 T. herbs de provence

1/2 lb green beans, cooked tender crisp
1 jar or can of artichokes, drained and thinly sliced
1/2 cup slivered olives
1/2 lb feta
fresh chopped parsley
fresh chopped basil

(if using) 1 roasted chicken, meat removed & shredded

For Vinaigrette:

1/3 cup balsamic vinegar
2/3 cup ex. virgin olive oil
1 clove minced garlic
1 t. sugar
1T. Dijon Mustard
salt & pepper to taste


Preheat oven to 400°

Prepare vegetables (potatoes, eggplant, onion, red pepper and garlic) and place  in roasting pan. Toss with olive oil, herbs de provence & salt and pepper to taste. Roast until tender, 30-40 minutes and transfer to (very!) large bowl.

Meanwhile prepare green beans, olives, artichokes, feta and fresh herbs. Prepare dressing by whisking or processing all ingredients.

When vegetables are done add artichokes, olives, green beans, cheese, fresh herbs & chicken (if using) to bowl with vegetables. Toss with 1/2 the vinaigrette. Taste & adjust seasoning, adding more dressing as needed.


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