I sure hope you all enjoy salads as much as I do. I wasn’t kidding when I said they’re all I want to eat this time of year. Since they’re all I want to eat, they’re all I want to make, and therefore, all I want to post on this vegetarian food blog of mine. Who’s in favor of more summer salads? Aye!
These beauties were heavily inspired by a salad at The Mixx here in Kansas City. It’s my favorite salad place, and I find myself there when I come home from a trip to an empty fridge. They always have a fun seasonal salad. A couple of months ago, the seasonal option was a Mediterranean wedge salad with an olive relish and everything else you see here. It was fresh, delicious, and fun to eat, so I took a photo and jotted down the ingredients.
I decided to simply halve my heads of romaine lettuce, but these salads remind me of iceberg wedge salads, so I kept the “wedge” in the title. My only mistake was mixing the feta into the tomato salad component, which muted the colors a little bit. They’re prettier when the feta is sprinkled on top, so that’s how I wrote the recipe. (The feta is optional, by the way.) The salads are rather large, rather epic side salads as written. You can turn them into full meals by mixing chickpeas into the tomato salad, and/or serving them on quinoa. I’ve provided a little more detail in the recipe notes. Please let me know which kinds of salads you’re craving this summer! I’m open to all recipe suggestions, all the time.
