Floating Olive Branch
Lunch Mezze Salad
2 cups leafy salad greens
1/2 cup prepared couscous tabbouleh
1/2 cup cherry tomatoes
1/4 cup mixed olives
1/4 cup cucumbers, chopped
1/4 cup canned chickpeas, drained and rinsed
4-6 thin slices salami
1-2 artichoke hearts, cut in half
2 Tbs. feta cheese crumbles
2 Tbs. prepared hummus
toasted pita bread
1 Tbs. Pomegranate Balsamic Vinegar 
3 Tbs. Garlic Infused Olive Oil
Layer salad ingredients in your favorite lunch tote container. Start with a leafy green base and top with couscous tabbouleh, tomatoes, olives, cucumbers, chickpeas, salami artichokes, feta, and hummus. Place the toasted pita in a separate container or baggy to keep from getting soggy. Portion pomegranate balsamic and Garlic Infused Oil into a sealable container (we love using mason jars). When you’re ready to enjoy, simply shake the dressing until blended and drizzle over your salad.