Recipe: Mediterranean salad

A Fit Mess
July 5, 2016

Heeeyyy! I hope you all had a great holiday weekend! We enjoyed ours despite the rainy weather. I got in some good workouts, went to a baby shower, caught up with friends, and went to a neighborhood potluck and parade. Fun, fun!


I have one dee-licious recipe to share with you guys: make-ahead Mediterranean salad.  It’s the perfect dish to bring to a barbecue or potluck. This salad combines spinach with rice, sun-dried tomatoes, kalamata olives, and artichoke hearts. You can easily throw it together the day before and won’t have to fuss with anything the next day. I find that the salad is actually much more flavorful when it’s been refrigerated for awhile. I use microwaveable rice so it only takes a few minutes to cook. Everything else is ready to go. Sure, let’s call it what it is…the busy mom’s meal.


Mediterranean Salad


  • 2 cups of cooked rice
  • 2 cups of chopped spinach
  • 1/2 cup of drained oil packed sundried tomatoes
  • 1/4 cup of red onion, diced
  • 1/4 cup of chopped kalamata olives (pitted)
  • 1 small jar of marinated artichoke hearts, drained and chopped
  • Salt and pepper to taste



  1. Cook rice according to directions.
  2. Drain and rinse under cold water (if needed).
  3. Combine rice with remaining ingredients.
  4. Season to taste.
  5. Cover and refrigerate for at least one hour.


A Fit Mess

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I hope you all have an amazing Tuesday! Be sure to tune in tomorrow for a Beautycounter review and GIVEAWAY!


What are your favorite party/potluck meals? I’m always in the market for more ideas!

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