Mediterranean Salad with Artichokes & Sprouts

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

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Prep Time: 5 Minutes
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Dietary Preferences



  • 2 cooked Ocean Mist Farms artichokes, cut into bite size pieces (stems, bottoms and hearts only)
  • 3 cups Ocean Mist Farms Brussels sprouts, cooked, cooled and thinly sliced
  • 2 cups string beans, cooked and cooled
  • ½ purple onion, thinly sliced
  • 1 cup pitted Kalamata olives
  • 2 ounces Monterey Jack, pepper jack or blue jack cheeses, cubed
  • ¼ cup red wine vinegar
  • 4 ounces deli style turkey breast, cut into julienne strips
  • ¼ cup olive oil
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons Ocean Mist Farms Italian parsley, chopped
  • 8 small Italian marinated peppers
  • Salt and pepper, to taste
watch video fork and knife How To Cook Artichokes


  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.
watch video chef hat icon How To Eat an Artichoke

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