Rustic Mediterranean Salad

Peppers are in season in Georgia.  The Edible Garden rows are bursting with five different varieties of peppers ranging from sweet to hot.  

Two bell peppers were used in the recipe below: ‘Tejas’ and ‘California Wonder.’  Bell peppers are rich in vitamins A and B and contain twice as much vitamin C as oranges.  Most green bell peppers are simply immature red bell peppers.  

Rustic Mediterranean Salad

15 oz can white butter beans, drained

1 cup canned artichokes hearts, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

½ cup kalamata olives, chopped

½ cup red onion, chopped

¼ cup extra virgin olive oil

2 T white balsamic vinegar

1 clove garlic, minced

sea salt & fresh cracked pepper, to taste

10 fresh basil leaves, chopped

In a large bowl, combine beans, artichokes, peppers, black olives and diced onions and toss.  In a separate mixing bowl, whisk together olive oil, vinegar, garlic, salt and pepper.  Drizzle vinaigrette over bean mixture and toss again.  Garnish with chopped basil.

Recipe by Garden Chef Megan McCarthy

Explore over 100 Garden Chef recipes here.