• Servings: 4-6
• Preparation Time: 30
• 1/2 cup canned artichoke hearts (chopped)
• 1/2 cup pitted Greek Kalamata olives (sliced in half)
• 1/4 cup small pitted green olives (whole)
• 1/4 cup dill pickles (diced)
• 1/4 cup cherry or grape tomatoes (sliced in half)
• 1/2 large cucumber (diced)
• 1 stick celery (chopped)
• 1/4 cup red bell pepper (diced)
• 1/4 cup yellow bell pepper (diced) (optional)
• 1/4 cup green bell pepper (diced) (optional)
• 1/4 cup fresh mozzerella (diced)
• 3 slices hard salami (chopped to desired size)
• Fresh basil to taste
• Dressing:
• juice from 2 key limes (or one small regular lime)
• 2-3 tsbp olive oil
• splash of hot sauce
• 1/2 tsp agave nectar (or honey)
• Salt and pepper to taste
• Garlic salt (optional)

1. Mix together dressing in a small container with a lid. Shake container to mix dressing and set aside.
2. Mix together all veggies in a large bowl.
3. Toss together with dressing and add salami and mozzerella. Toss lightly.
4. Sprinkle fresh basil on top and enjoy.

I grew up eating all of these great Mediterranean ingredients, but never all in one place. This salad has a bit of an aquired taste, but I love it! Another great lettuce-free salad.