This Mediterranean Salad with Roasted Tomato Vinaigrette is an incredibly healthy, flavorful meal!

I don’t do the whole New Years resolution thing. However, I am a total cliche when it comes to wanting to eat healthy in January. For me it has absolutely nothing to do with resolutions; it’s all about recovering from the glutton-fest that is the holiday season. Thanksgiving, Xmas Eve and Day. The holiday office parties. Visits with friends and family. Travel. Airport food. Drinking on New Years Eve. By January 1st I feel absolutely disgusting. Sometimes the scale reflects the season, other years I break even. But that’s irrelevant to me. In the new year, all I want to do is eat clean, whole, healthy food. I want vegetables, fruits, fresh juices, and smoothies. I want salads for lunch and dinner. 

I recently teamed up with several brands to create a recipe based on The Mediterranean Diet. I’ll admit I’d never heard of this diet previously but when I did some research I liked what I saw and agreed to give it a go (here’s some information from the Mayo Clinic). The diet emphasizes produce, whole grains, beans, nuts, seeds, and healthy fats. These are all ingredients I love to work with so it seemed like a winner. And I’m very happy with my recipe; I’ve been eating this Mediterranean salad nonstop since returning from vacation. It has so many ingredients I love- farro, roasted tomatoes, pine nuts, olives, feta cheese, white beans, etc. It really packs in a lot of flavor and there’s nothing about it that suggests the word “diet.” The roasted tomato vinaigrette is my favorite element and I can’t believe I had never previously used tomatoes in a salad dressing.

I used several specific brands to create the recipe (the companies I teamed up with) but don’t feel as though you are limited to those brands when you prepare the salad. I do recommend heading over to California Olive Ranch’s Facebook page where they’re hosting a great contest. There are several prizes including all of the products I worked with to create this salad.

Mediterranean Salad with Roasted Tomato Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
Vinaigrette:
  • 1 14.5 ounce can whole peeled tomatoes (I used Muir Glen)
  • ¼ cup extra virgin olive oil + more as needed (I used California Olive Ranch)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 tablespoons tomato juice
  • ¼ teaspoon sea salt
  • fresh ground black pepper
Salad:
  • 1 slice pita bread, sliced into wedges
  • ¼ cup dried apricots (I used Mariani Premium Dried California Apricots)
  • baby arugula
  • ¼ cup pine nuts, toasted
  • ¼ cup farro, cooked (I used Bob's Red Mill)
  • ¼ cup white beans, cooked (I used Zürsun Idaho Heirloom Cannellini Beans)
  • 2 tablespoons black kalamata olives, sliced
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons feta cheese, crumbled
Instructions
  1. Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Drain whole peeled tomatoes, reserving 2 tablespoons of juice from the can. Slice the tomatoes in half lengthwise and gently squeeze out some of the juice and seeds. Place the tomatoes on the prepared baking sheet and lightly coat them with extra virgin olive oil. Roast for 45 minutes, stirring the tomatoes halfway through to prevent sticking.
  2. In a blender, add the roasted tomatoes, ¼ cup olive oil, balsamic vinegar, red wine vinegar, reserved tomato juice, sea salt and a few shakes of black pepper. Puree until smooth (note: the vinaigrette may separate with time so leave it in the blender and mix again right before serving).
  3. Place the pita bread slices on a baking sheet and brush with a bit of olive oil. Sprinkle some salt on top and bake in a 350 degree F oven until crisp, approximately 10 minutes.
  4. Reconstitute the apricots in hot water until they soften slightly, 5-10 minutes. Julienne the apricots into thin slices.
  5. Spread a generous portion of baby arugula on 2 plates. Top with the apricots, pine nuts, farro, beans, olives, mint and feta cheese.
  6. Drizzle roasted tomato vinaigrette on each salad before serving.
Notes
For additional protein, try adding some rotisserie chicken to the salad. If you'd like to cut a few calories from the salad dressing, decrease the olive oil and increase the tomato juice.

 

Other Salad Recipes

Savory Simple - Butternut Squash Cranberry Sorghum Salad
Savory Simple - Arugula Salad with Soft Boiled Eggs
Savory Simple - Sesame Crusted Tofu Salad with Spicy Peanut Dressing
Dine & Dish - Bacon Avocado Tomato Pasta Salad with Avocado Ranch Dressing
Pass The Sushi – Tortellini Pasta Salad 
Muy Bueno Cookbook – Red Quinoa Salad 

Disclaimer: I was not paid by any of these brands to develop this recipe. I did, however, receive free products to work with. As always, all opinions are my own.

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Comments

  1. Agreed! All I want right now is a bowl of carrots. And this salad. Happy New Year, Jen!

  2. I think everyone is the same…it’s not about a resolution, it’s about balancing out the junk of the holidays. I literally CRAVE this type of food come January!!! This salad is gorgeous and I love all of the brands you partnered with!!

  3. Looks like the perfect January meal!

  4. Agreed!! I want a salad to ease out all those cookies. This is perfect!!

  5. Love that vinaigrette!

  6. Farro, beans, olives…I love all the flavours in this!

  7. I have been totally craving salads… if I want to eat anything right now after the food binge of the holidays, it needs to be good and green!

  8. The Mediterranean Diet is something new for me. I like your recipe and I’ll visit to see what’s next.

  9. Perfect recipe after the holiday binge…can’t wait to try! :)

  10. I’m with you. The holiday glutton fest has me feeling weighed down. I’m adding this to my rotation of salads. It’s chock full of all things I like in a salad.

  11. Yum, this looks so good and cleansing and definitely going on the menu soon. I just linked to this recipe at GourmetMommy. Cheers!

  12. Looks like a great recipe to start the new year with, light yet delish!

  13. I agree. Salads are the way to go right now! This vinaigrette sounds amazing!

  14. I agree, I haven’t made resolutions but after the holidays I just crave a lot of fresh food.
    Happy new year!

  15. This is just the kind of salad to start off the new year on the right foot! I always feel more motivated to eat healthier after the feasting that goes on from Halloween through New Years… ugghhh! Time to get back to eating properly again.

  16. This salad looks wonderful and refreshing! Love the addition of the nuts!

  17. Jen,
    What a refreshing salad–I can see making that vinaigrette with some of my put up slow roasted tomatoes. Thanks!

  18. Oh, I’m digging this roasted tomato vinaigrette. Here’s to a healthier year!

  19. Mmm … lovely mix of wholesome colours and flavours here! And I love anything with feta cheese in it!

  20. You took the words right out of my mouth. I don’t feel like a new year means a new diet, it just means recovery for the binging that took place ALL December long. I love this salad! Thank you so much for sharing!

  21. I am the same away, its something about January I want to jump start my system. I hope it stays the same throughout the year :)

  22. I am totally with you on trying to counteract the over indulgence of the holiday season in January! This salad looks gorgeous!

  23. Lisa @ Whisk & Cleaver says:

    I found this salad via Feedly and instantly saved it to Evernote – gotta love the iPad! I’m holding onto this dressing – looks very interesting and will pull me behind my usual dijon vinaigrette!

  24. Oh my goodness…this salad is so creative! I love that vinaigrette! I’ve been eating tons of salads since the holidays have passed…they are such a great way to eat healthy and not feel deprived. I think, especially when you include salads like this one, that are loaded with great things, you’ll never miss eating a heavy meal! Love it!

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