Mediterranean Summer Salad
- 1 tub Tre Stelle® mini mini Bocconcini, drained
- 1/2 cup (125 mL) Hellmann's® Lemon Za'atar Vinaigrette Dressing, divided
- 1 1/2 cups (375 mL) cooked quinoa
- 6 cups (1.5 L) loosely packed arugula or any fresh salad greens of your choice
- 16 cherry tomatoes, halved
- 1/3 English cucumber, quartered lengthwise and sliced
- 1/2 small red onion, chopped
- 1 large avocado, cubed (optional)
- 1 cup (250 mL) canned chickpeas, rinsed and drained
- 1/3 cup (75 mL) pitted kalamata olives
Combine mini mini Bocconcini and 2 Tbsp. (30 ml) Hellmann's® Lemon Za'atar Vinaigrette Dressing in a bowl. Stir, cover and allow to marinate in the refrigerator until ready to use.
Add quinoa, arugula, tomatoes, cucumber, onion, avocado, chickpeas, olives and remaining Vinaigrette to large serving bowl; toss to combine.
Top with marinated Bocconcini. Make 6 servings.
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