If you follow along on instagram, you will know that we are in the middle of a move, and having a bit of a life recreation right now. If you did not know that, you can watch the unfolding on insta-stories.

I think there are those moments in life where you decide to trust in the universe and take a cosmic leap of faith. This is one of those moments for our family. After 14 beautiful years in our house we have sold it and are moving on to new adventures and make some magic somewhere else! We are not sure where we are going and it is absolutely surreal to have no tethers right now. Pete and I can work from anywhere and both girls are homeschooling next year so we have complete freedom.

Mediterranean Salad from HeatherChristo.com

We have a few more weeks in the house while we pack things up and then we are off and we don’t even know where too!!! At some point, probably later this summer (but who knows!), we will head back to Vancouver, BC so that Coco can finish filming season 2 of Gabby Duran. Covid has just made things so unsure, and instead of fighting it at every turn, we are trying to embrace it. Its completely wild that we are free to reimagine what we want our life to look like now and the possibilities are endless. Re-prioritizing the way we spend our time and what is important, figuring out what city we will be in, all of these things are ahead of us and I am so excited to see where we land and begin new creative projects.

Mediterranean Salad from HeatherChristo.com

So as I spend the next few weeks up to my neck in packing boxes and bubble wrap, attempting to keep some kind of balance (is that possible!?) seems key. By balance I mean that I still sleep, still go on some walks, still attempt to eat pretty healthy when all I want to do is fall into a takeout box at the end of the day!

Mediterranean Salad from HeatherChristo.com

Grilling has been important for sure, but this particular salad has been a great addition and I have made it three times in the last two weeks (a big deal around here.) It is like a Greek Salad on steroids with a few other additions that make it a little more filling. This definitely could be served as the main course for my plant based eaters or alongside grilled fish or chicken and is perfect for feeding big groups!

Mediterranean Salad from HeatherChristo.com

Mediterranean Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Salad ingredients:
  • 1 pound tiny yellow potatoes
  • 6-8 cups arugula
  • 2 watermelon radishes thinly sliced
  • 2 heirloom tomatoes (I used yellow and red), cut into chunks
  • 2 bell peppers (I used red and yellow), cut into bite sized chunks
  • 1 large cucumber, sliced
  • 1 avocado, sliced
  • ½ cup kalamata olives, pitted
  • 1 large shallot, thinly sliced
  • Garlic Vinaigrette:
  • 2 cloves garlic
  • 2 heaping tablespoons grainy mustard
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon dried oregano
  • Kosher salt and bvlack pepper to taste
Instructions
  1. Bring a pot of salted water with the potatoes to a boil and simmer for 15 minutes until the potatoes are fork tender. Drain and set aside to cool.
  2. On a large platter arrange a bed of arugula and then pile on the potatoes, radish, tomatoes, peppers, cucumber slices, avocado, olives and shallots.
  3. In a small bowl, whisk together the garlic vinaigrette ingredients and season with the salt and pepper. Drizzle the vinaigrette over the salad and serve.

 

Print Recipe  

If you follow along on instagram, you will know that we are in the middle of a move, and having a bit of a life recreation right now. If you did not know that, you can watch the unfolding on insta-stories.

I think there are those moments in life where you decide to trust in the universe and take a cosmic leap of faith. This is one of those moments for our family. After 14 beautiful years in our house we have sold it and are moving on to new adventures and make some magic somewhere else! We are not sure where we are going and it is absolutely surreal to have no tethers right now. Pete and I can work from anywhere and both girls are homeschooling next year so we have complete freedom.

Mediterranean Salad from HeatherChristo.com

We have a few more weeks in the house while we pack things up and then we are off and we don’t even know where too!!! At some point, probably later this summer (but who knows!), we will head back to Vancouver, BC so that Coco can finish filming season 2 of Gabby Duran. Covid has just made things so unsure, and instead of fighting it at every turn, we are trying to embrace it. Its completely wild that we are free to reimagine what we want our life to look like now and the possibilities are endless. Re-prioritizing the way we spend our time and what is important, figuring out what city we will be in, all of these things are ahead of us and I am so excited to see where we land and begin new creative projects.

Mediterranean Salad from HeatherChristo.com

So as I spend the next few weeks up to my neck in packing boxes and bubble wrap, attempting to keep some kind of balance (is that possible!?) seems key. By balance I mean that I still sleep, still go on some walks, still attempt to eat pretty healthy when all I want to do is fall into a takeout box at the end of the day!

Mediterranean Salad from HeatherChristo.com

Grilling has been important for sure, but this particular salad has been a great addition and I have made it three times in the last two weeks (a big deal around here.) It is like a Greek Salad on steroids with a few other additions that make it a little more filling. This definitely could be served as the main course for my plant based eaters or alongside grilled fish or chicken and is perfect for feeding big groups!

Mediterranean Salad from HeatherChristo.com

Mediterranean Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Salad ingredients:
  • 1 pound tiny yellow potatoes
  • 6-8 cups arugula
  • 2 watermelon radishes thinly sliced
  • 2 heirloom tomatoes (I used yellow and red), cut into chunks
  • 2 bell peppers (I used red and yellow), cut into bite sized chunks
  • 1 large cucumber, sliced
  • 1 avocado, sliced
  • ½ cup kalamata olives, pitted
  • 1 large shallot, thinly sliced
  • Garlic Vinaigrette:
  • 2 cloves garlic
  • 2 heaping tablespoons grainy mustard
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon dried oregano
  • Kosher salt and bvlack pepper to taste
Instructions
  1. Bring a pot of salted water with the potatoes to a boil and simmer for 15 minutes until the potatoes are fork tender. Drain and set aside to cool.
  2. On a large platter arrange a bed of arugula and then pile on the potatoes, radish, tomatoes, peppers, cucumber slices, avocado, olives and shallots.
  3. In a small bowl, whisk together the garlic vinaigrette ingredients and season with the salt and pepper. Drizzle the vinaigrette over the salad and serve.