Cold salads are a must for summer. Whether it be pool parties, picnics, or barbecues, it’s always nice to bring something cold and refreshing to add to the festivities. This one uses fresh, Mediterranean flavors and the simple lemon vinaigrette it’s marinated in is a game changer.
1/2 cup uncooked quinoa
1 (12 oz) jar marinated artichoke hearts
2 cups chopped arugula
1 1/2 cup marinated gigantes beans (see *cook’s note)
3/4 cup Kalamata olives - sliced in half
3/4 cup shaved Parmesan
4 ounces goat cheese - crumbed
Juice of 1 lemon
1/3 cup olive oil
Kosher salt and freshly cracked pepper
Cook the quinoa according to the package directions. Let it cool then transfer to a large salad bowl or mixing bowl. Heat a grill pan to high heat. Drain the artichoke hearts. When the grill pan is hot, cook the artichoke hearts for 2 minutes on each side or until charred. Add them to the salad bowl with the arugula, beans, olives, Parmesan, and goat cheese.
Make the salad dressing by whisking together the lemon juice, olive oil, and a dash of salt and pepper. Add to the salad bowl and toss until evenly coated. Taste and add more salt and pepper if needed. Refrigerate until ready to eat. Can be refrigerated for up to 2 days.
*Cook’s note: Gigantes beans are giant white beans similar to cannellini beans. They can be found in the salad bar section at grocery stores such as Fresh Market and Whole Foods. If you can’t find them, you may substitute with drained cannellini beans.