Mediterranean Cobb Salad Recipe

with Pomegranate Vinaigrette

***Update: This recipe won 2nd place in Cookmore's Healthy New Year contest HERE  ***

I was invited to Vanity Fair Social Club for Art Basel Miami a few weeks ago. At a party I attended I met a man from Israel. He was interested in my cooking and that I could create recipes. He asked if I had any recipes that were Middle Eastern or if I could create one. So I came home and did some research. I made this Mediterranean Cobb Salad along with some amazing grilled lamb chops and Falafel with hummus from dried chickpeas. This salad along with the Pomegranate Vinaigrette was amazing. You can get the seasoning I used HERE.  I have served it at a few events since and so far its a HUGE success! I decided to call it a Mediterranean Cobb Salad because its a chopped salad with mediterranean ingredients instead of American ones! I hope you enjoy! I had intended to use fresh figs but the were not in season. Make sure when you use dry ones that you get a good quality one that is organic. The pictures of the salad were taken in an amazing salad bowl. It was also a part of Art Basel. It was featured in the philodendron exhibit at the Wolfsionian. You can purchase one HERE. It really is a piece of art and I LOVE to make any salad in this bowl! I hope you enjoy!

Mediterranean Cobb Salad Recipe

Ingredients:

1 Cucumber chopped
1 large tomato chopped
1/2 bell pepper chopped
3 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon each of salt and pepper
3 bags of prepared lettuce (I used some Arugula, Spinach and Romaine)
1 can Fava beans Drained not rinsed (spicy seasoned I used Foule brand)
1/3 cup Kalamata olives
4 ounces feta cheese crumbled
6-8 figs finely chopped

Directions:

First Add the chopped tomatoes, bell pepper, and cucumbers into a medium sized bowl. Add the lemon juice, oil, salt, and pepper. Mix well and set aside. This is your Israeli Salad. You will not use it all and we usually just eat the leftovers.

Now add your lettuce to a shallow wide salad bowl. Add rows of the Fava beans, kalamata olives, feta, figs, and the Israeli salad mixture. The order doesn’t really matter. I have made it a few different times and it looks marvelous either way!

Pomegranate Vinaigrette Recipe:

Ingredients:

1/2 cup pomegranate juice (about 1 pomegranate juiced)
2/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 tsp Mediterranean seasoning by McCormick (its a blend of salt, garlic, basil, oregano, red bell pepper)
3 tablespoons Tahini

Directions:

Mix together all ingredients. Either whisk vigorously or put a lid on and shake it. Serve immediately or place in the refrigerator, remember to shake before use. Enjoy!