Mediterranean Salad with Artichokes & Sprouts

A combination of a Greek and Chef Salad all in one! Perfect for a summer picnic or backyard BBQ get-together.

Recipe Information

Prep Time: 5 Minutes


2 cooked Ocean Mist Artichokes, cut into bite size pieces (stems, bottoms and hearts only)

(See Video: How to Cook Artichokes for a variety of cooking methods)

3 cups cooked & cooled Brussels Sprouts, thinly sliced
2 cups cooked & cooled String Beans
1/2 Purple Onion, thinly sliced

1 cup pitted kalamata olives
2 oz. monterey jack, pepper jack or blue jack cheese, cubed
¼ cup red wine vinegar
4 oz. deli style turkey breast, cut into Julianne strips
¼ cup olive oil
2 Tbsp. chopped fresh Basil
2 Tbsp. chopped fresh Thyme
2 Tbsp. chopped Italian Parsley
8 small Italian marinated peppers
Salt and pepper, to taste


  1. In a large bowl combine all the ingredients and toss lightly. Plate onto a chilled serving platter and serve. Salad travels well and will stay fresh in an airtight container in an ice chest.


See other great Artichoke recipes, chef videos, and more.

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