About this recipe

Is it true Mediterraneans do it better? Of course it is.

(P.S. It's olive oil to coat and vinegar to taste, usually in a ratio of 2 oil to 1 vinegar.)


Into a bowl, put:

  • 1 (19 oz.) can chickpeas (drained and rinsed),
  • 4 cups largely diced tomatoes,
  • 2 cups marinated artichokes (or use a 14 oz. can),
  • 1 cup dry black oilives,
  • 1 cup baby bocconcini cheese,
  • 1 cup white or purple onion (thinly sliced).


  • olive oil to coat,
  • ½ tsp. basil, ½ tsp. salt, and ½ tsp. black pepper.

Toss and add:

  • red wine or balsamic vinegar. 

Toss again, taste, and add more vinegar if needed. Keep adding, tossing, and tasting until you got it right. Cover in refrigerator before serving. Done!


  • This salad doesn’t keep well (because of the tomatoes) so you’ll have to eat it all today. 
    Make this “alla Marino” by substituting sun-dried tomatoes in place of real, exchanging the bocconcini cheese for Asiago, and adding small cubes of good Italian salami. Then for crunch, add diced celery or fennel.

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