November and December seem to be all about the over-indulgent foods. Leftover Halloween candy is still hanging around, while Thanksgiving Dinner and Christmas Cookies loom in the future.
Let’s lighten this up a bit with a nice summer salad. This is my version of a Mediterranean Cobb salad, which differs from my husband’s, which both differ from the original. I have a definite mediterranean twist on mine. We all agree on tomatoes, bacon, avocado, and eggs. We like ham, to the original’s chicken. Although if I had leftover souvlaki chicken I would absolutely have used that. I love feta, while he prefers cheddar, and the original yarns for gorgonzola. Dressings vary from greek to ranch to red-wine vinagrette. Mix it up to your preferences!
We sipped on this Family Ranch Orange Muscat and dreamt of the impending holiday carbs. You could easily pair this composed salad with most white wines, including Chardonnay, Pinot Grigio, Riesling, Rosé, Sauvignon Blanc, or Sweet(er) White.
Mediterranean Cobb Salad
- 1 head romaine chopped
- 2 large eggs hard boiled, quartered
- 1 large tomato seeded and diced
- 4 slices bacon cooked and chopped
- 1 cup ham cubed
- 1 avocado peeled, seeded, diced
- 1/2 cup feta crumbled
- 16 kalamata olives pitted
- 1/4 cup greek vinaigrette
- Chop lettuce and divide between two plates.
- Prepare and divide the rest of the topping between two plates, creating rows of ingredients.
- Drizzle each plate with 2 tablespoons dressing or more to taste.