Description
A fresh and vibrant summer salad featuring mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and black olives, all tossed in a tangy and slightly sweet balsamic vinaigrette. Perfect for a light, refreshing meal or side dish on warm days.
Ingredients
Scale
Salad Ingredients
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup black olives, pitted and sliced
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt, to taste
- Pepper, to taste
Instructions
- Wash Greens: Start by washing the mixed salad greens thoroughly in cold water to remove any dirt or debris.
- Dry Greens: Dry the salad greens by gently patting them with a clean kitchen towel or using a salad spinner.
- Prepare Base: Place the clean, dried salad greens into a large mixing bowl.
- Halve Tomatoes: Take the cherry tomatoes and slice them in half, discarding any stems if present.
- Add Tomatoes: Add the halved cherry tomatoes to the bowl with the salad greens.
- Slice Cucumber: Peel the cucumber and slice it into thin rounds, discarding the ends.
- Add Cucumber: Add the cucumber slices to the bowl with the greens and tomatoes.
- Prepare Onion: Take the red onion and peel off the outer skin.
- Slice Onion: Slice the red onion into thin rings or half-moons, depending on your preference.
- Add Onion: Add the sliced red onion to the bowl with the salad ingredients.
- Prepare Feta: Take the feta cheese and crumble it into small pieces using your fingers or a fork.
- Add Feta: Sprinkle the crumbled feta cheese over the salad mixture in the bowl.
- Slice Olives: Take the black olives and slice them into rounds, discarding the pits if they are not pre-pitted.
- Add Olives: Add the sliced olives to the salad.
- Make Dressing: In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, and honey.
- Mix Dressing: Whisk the ingredients together vigorously or seal the jar and shake it until the dressing is well combined.
- Season Dressing: Taste the dressing and season it with salt and pepper to your liking.
- Dress Salad: Pour the prepared dressing over the salad mixture.
- Toss Salad: Gently toss the salad with clean hands or salad tongs, ensuring that all ingredients are evenly coated with the dressing.
- Final Seasoning: Taste the salad and adjust the seasoning with additional salt or pepper if needed.
- Serve: Serve the summer salad immediately in individual bowls or plates.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Use freshly ground black pepper and quality extra virgin olive oil for the best flavor.
- Feel free to add other fresh herbs such as basil or mint to enhance the taste.
- This salad is best served immediately but can be refrigerated for up to 1 day without dressing.
- Adjust the sweetness of the dressing by adding more or less honey according to your preference.
