Bella Balsamic Salad

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Flavors of Italy and Greece dance with rich balsamic vinegar to find the perfect union. Add grilled chicken breast to make a full meal salad!


  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon crumbled dried oregano
  • 1 clove fresh garlic, minced
  • sea salt to taste
  • 5 cups chopped romaine lettuce
  • 1 cup arugula leaves
  • 15 12 ounces garbanzo beans, drained (1 large can)
  • 1 red bell pepper, seeded and sliced (large)
  • 1 sweet red onion, thinly sliced (or to taste, medium sized)
  • 2 medium plum tomatoes, quartered
  • 12 cup crumbled Organic Valley Feta Cheese
  • 12 cup artichoke hearts, drained and quartered
  • 14 cup kalamata olives, pitted and sliced
  • pepper to taste


In a small mixing bowl, whisk together the finest extra virgin olive oil and balsamic vinegar you can find! Add white wine vinegar, oregano, and fresh garlic, then season to taste with sea salt and black pepper.

In a large beautiful salad bowl, combine romaine, arugula, garbanzo beans, bell pepper, red onion, tomato, feta cheese, artichoke hearts, and sliced olives. Pour dressing over and toss gently to coat. Serve with pasta and, if you wish, red wine.


You can substitute pepperoncini (pickled green mild chili peppers) for the artichoke hearts. Drain, rinse well under cold running water, and pat dry before using.

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