Mediterranean Madness Salad Recipe

Name: Mediterranean Madness Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1/2- inch cubes; 2 cloves garlic, smashed and roughly chopped; 1 tablespoon extra virgin olive oil; 8 ounces orzo; 1 cup crumbled feta cheese; 1/2 cup diced red onion; 4 tablespoons minced Italian parsley; 2 tablespoons red wine vinegar; 2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces; 1 medium size cucumber, peeled and seeded, diced; 3 tablespoons capers; 2 tablespoons chopped sundried tomatoes (1/4-inch pieces); 16 kalamata olives, pitted and chopped fine; 1/2 cup chopped marinated artichoke hearts (1/2-inch pieces); 2 tablespoons liquid from marinated artichoke hearts; 2 teaspoons lemon zest; 2 teaspoons minced fresh mint; 1 teaspoon sea salt; 1 teaspoon freshly cracked black pepper; 4 to 5 Romaine lettuce leaves

Servings: persons

1 medium eggplant, cut into 1/2- inch cubes
2 cloves garlic, smashed and roughly chopped
1 tablespoon extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese
1/2 cup diced red onion
4 tablespoons minced Italian parsley
2 tablespoons red wine vinegar
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
1 medium size cucumber, peeled and seeded, diced
3 tablespoons capers
2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives, pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
2 tablespoons liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves

1
Heat oven to 400 degrees F.
2
In a small bowl, toss cubed eggplant with the garlic and oil.
3
Spread on sheet pan and place in preheated oven.
4
Cook until golden brown, about 20 minutes, stirring occasionally for even browning.
5
Meanwhile, cook pasta according to directions and drain.
6
Remove eggplant to a large nonmetallic bowl.
7
Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm.
8
Set aside to cool while preparing other ingredients.
9
Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last.
10
Season to taste with salt and pepper.
11
Chill for 1 hour and serve on a bed of romaine on a large platter.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 medium eggplant, cut into 1/2- inch cubes, 2 cloves garlic, smashed and roughly chopped, 1 tablespoon extra virgin olive oil, 8 ounces orzo, and more.

Yes, Mediterranean Madness Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediterranean Madness Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions