This Mediterranean Vegetable Salad with roasted mushrooms, red peppers and artichoke makes for the perfect appetizer and is ready within minutes. Gluten free and vegan too!
While I was home I visited the grocery store a lot. Some people like to go on clothing shopping sprees – not me, too stressful for me – I’m for of a supermarket shopper.
So it’s no surprise I was regularly at Whole Foods.
And as I was waiting for something at the deli counter I happened to glance over at the prepared foods section.
Now I had no intention of ordering anything from there, I was trying to fit in as much cooking in as possible while I was home, but I was just curious what they had over there. Sometimes it’s interesting to look through the prepared food counters just to get ideas. I mean I also think of browsing restaurant menus as a literal hobby of mine. I just love to get inspired this way, I love seeing what others are doing with food, and it gives me ideas too. I don’t even necessarily need to try the dish, just seeing the description alone or the list of ingredients can put my creative kitchen cap on and I can feel rejuvenated and ready to get to work in the kitchen.
Well during this particular Whole Foods outing one dish in particular caught my eye. There was a mushroom and artichoke salad with red peppers and some green herbs. Cue the lightbulb going off in my head. Mediterranean Vegetable Salad recipe idea was born!
Talk about a dinner appetizer.
I would make my own version of this mushroom and artichoke salad at home and call it the Mediterranean Vegetable Salad.
The result?
Incredible. 15 minutes start to finish and you have a delicious home made meal starter. Take that Whole Foods prepared food sections. No need for the overpriced tiny portion you would get there when you can easily make this Mediterranean Vegetable Salad at home yourself.
The key players are marinated artichoke hearts, portabella mushroom caps and roasted red peppers. I love to buy the artichoke hearts that are marinated in oil and spices – the canned ones in water will work too; they just have less flavor since they have not been sitting in an infused oil mixture. Roasted red peppers are my jam too – those guys are the best. With those two ingredients you just have to cut them up.
The potabella mushrooms caps need to thinly sliced and lightly sauteed with a bit of garlic and cilantro. That’s all you need for this Mediterranean Vegetable Salad to be brought to life!
If you’re looking for other vegan salad recipes be sure to check out my cucumber avocado salad too!
How to make my Mediterranean Vegetable Salad
15 minutes start to finish and you have a sophisticated delicious appetizer - Mediterranean Vegetable Salad. Vegan and gluten free.
- 1 tablespoon oil
- 5 portabella mushroom caps thinly sliced
- 1 cup roasted red pepper sliced
- 1 cup canned/marinated artichoke hearts sliced
- 3-5 cloves garlic minced
- 1 handful cilantro chopped
- salt pepper to taste
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Heat oil in pan over medium heat. Add sliced mushrooms and cook stirring occasionally until lightly browned.
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Set mushrooms aside and add garlic. Cook until just aromatic and mix with mushrooms.
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To the pan add red pepper and artichoke hearts. Cook 2-3 minutes or until cooked through.
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Turn off heat. Add cilantro, salt and pepper. Mix until combined.
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Serve warm.
Jess @ Flying on Jess Fuel says
This looks SOOOO yummy! I was looking for a second side dish to roasted quail and truffled potatoes this weekend and this just might be it! I may sub basil for the cilantro since I have a TON in my garden…. so yum!
Jess @ Flying on Jess Fuel says
Made this with basil instead of cilantro and also tossed it with some fresh shredded Parmesan… SO YUMMY! Thanks!
Vicky says
Sounds delicious! Will have to try it your way next time!
Mushrooms Canada says
I could not love this recipe more! The earthy portabella’s compliment this dish so beautifully- this is a must-try in my books!! Thanks for sharing…
-Shannon
Vicky says
Thanks!