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Italian Summer Salad

Our daughter, Talia Moffitt, is guest blogging a vegan recipe today!








Serves: 6

Prep time: 30 minutes

I made this summer salad this weekend for an Italian dinner and it was such a hit! It’s light, refreshing and chocked full of watery vegetables, which are perfect for hydrating in the middle of summer. Serve it as a side dish to pasta marinara and mangia!


1 can chickpeas, drained

1 can sliced black olives, drained

1 can artichoke hearts, drained and diced

2 tomatoes, chopped

1 1/2 cucumbers, peeled and chopped

1/2 package mushrooms, diced

2 tablespoons olive oil

Smokin’ Texas Gourmet Garlic Salt and Pepper, to taste


-Place all of the ingredients in a large bowl.

-Add the olive oil and toss to coat the salad. Season with Smokin’ Texas Gourmet Garlic Salt and Pepper, to taste.

-Chill the salad before serving.

For more healthy vegan recipes, visit my blog.


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