antipasto salad with creamy italian peperoncini dressing + feta burger with caramelized onions (Edit recipe)

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during the summer, I love making tons of flavorful & fun salads. this is an italian inspired salad using a lot of staple pantry ingredients + a super easy greek yogurt based dressing. I paired this salad with my simple feta burgers using primal palate's delicious steak seasoning.

5 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	689
Fat:	29 g
Carbohydrates:	57 g
Protein:	54 g
Cholesterol:	124 g
Sodium:	1260 mg
Fiber:	12 g
Sugars:	9 g
Calculated per serving.

Serves: 6

Ingredients

antipasto salad

2 pieces Green Bell Peppers, diced
15 oz Chickpeas, drained & rinsed
15 oz Artichoke Hearts, drained & diced
6 cup Arugula, or greens of choice
1 cup English Cucumber, diced
6 whole Kalamata Olives, sliced
1 whole pepperoncini peppers, sliced
1 cup Grape Tomatoes, quartered
3 - 6 oz Prosciutto, or salami, diced
3 - 6 oz Feta Cheese, or parmesan cheese
1 fresh Basil, or any fresh or dried herbs

creamy italian dressing

0.25 - 0.333 cup Plain Greek Yogurt
2 Tbsp Pepperoncini Juice
1 Tbsp Apple Cider Vinegar
1 Tbsp Coarse-Dijon Mustard (Noble Made)
1 tsp Italian Seasoning
1 Salt and Pepper
1 Water, or olive oil to thin

feta burger + caramelized mushrooms

1.5 lb Ground Beef, I love using one with organ meats!
0.5 cup Feta Cheese
2 Tbsp Primal Palate Steak Seasoning
16 - 24 oz Baby Bella Mushrooms, sliced
1 Tbsp Avocado Oil, or fat of choice
2 Tbsp Balsamic Vinegar
1 Tbsp White Miso Paste
1 - 2 Tbsp Lakanto Classic Monkfruit Sweetener (with Allulose)
1 Salt and Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
to a sheet pan, add peppers, garbanzo beans, & artichoke hearts.
toss veggies with a little oil, salt, & pepper, then roast for 25-30 minutes.
while veggies are roasting, whisk together all ingredients for the creamy italian peperoncini dressing; refrigerate until ready to serve.
while veggies are roasting, make burgers - in a bowl, combine ground beef, feta, & seasonings.
form into 6 patties.
heat a grill, griddle, or skillet.
cook burgers until cooked through.
while burgers are cooking, add mushrooms & fat in a skillet to saute.
once mushrooms start to soften down & caramelize, add remaining ingredients.
simmer mushrooms for 4-5 minutes, adding water as needed.
to build salad, start with greens, then add on roasted veggies, & any of the remaining salad ingredients.
add burger & caramelized mushrooms to middle of salad
drizzle dressing over top & enjoy!