I recently discovered Melissa’s Produce Raisins on the Vine and immediately knew they belonged in a salad. (They are currently not in season, but mark your calendar for Jan.-May next year because these are well worth it.) Seeing raisins still attached to their delicate stems felt like a revelation! I gathered my favorite Mediterranean ingredients, added a Greek twist, and created something truly special. The fresh snipped herbs bring an aromatic lift, the raisins add gentle sweetness, the feta delivers salty pops, and the tangy vinaigrette ties everything together beautifully. This is my new go-to salad for summer and beyond.
Artichoke Salad with Hearts of Palm (Greek Style)
1 (14.75-oz.) jar marinated artichoke hearts, drained
1 (14.5-oz.) jar Melissa’s Hearts of Palm, drained and sliced
1 English cucumber, sliced
1 (10.2-oz.) jar mixed pitted olives
½ c. diced Melissa’s fire-roasted red peppers
½ c. thinly sliced red onion
½ c. Melissa’s Raisins on the Vine
½ c. crumbled feta cheese
½ c. caper berries
1 t. snipped Melissa’s fresh dill
1 t. snipped Melissa’s fresh oregano
Freshly ground black pepper, to taste
Vinaigrette:
⅓ c. cider vinegar
½ t. kosher salt
1½ t. sugar
¼ t. dry mustard
Pinch of dried oregano
¼ t. freshly ground black pepper
1 t. garlic salt
½ c. vegetable oil
Place all salad ingredients in a large mixing bowl. In a separate medium bowl, whisk together the vinaigrette ingredients until well blended. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for up to a day for even better flavor melding.
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