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Mediterranean Summer Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch
Ingredients Method Notes

Ingredients
  

  • 3 packs of canned sardines in olive oil you can also use cold chicken or deli meat if you prefer
  • 1 large cucumber, cut into ½ inch, ½ moon pieces
  • 4 Roma tomatoes sliced in ½ inch thick slices
  • 1 ounce olives I used pitted, marinated kalamata olives
  • 4 mini peppers, or 1 large pepper julienned or cut length way of the pepper
  • 1 small romaine heart chopped
  • 4 ounces crumbled feta
  • 2 ounces fresh mozzarella, crumbled
  • ¾ teaspoon oregano
  • Fine, extra virgin olive oil

Method
 

  1. In a large bowl, bed the lettuce, then add the tomatoes, cucumbers, peppers, and olives
  2. Spread the cheeses evenly across the salad
  3. Drizzle as much olive oil as you enjoy then sprinkle the oregano across the top
  4. Using your hands, crumble the sardines across the salad. Mix using two large forks or a salad mixer
  5. Share evenly or make enough for the lunch for a few ways. If you are going to meal prep it, add the olive and oregano the day of

Notes

To make this recipe vegan or vegetarian, omit the sardines and cheese and replace with your preferred substitutes such as hummus of baba ghanoush