Fresh Garden Salad

Ingredients

For the salad

• 6 cups mixed salad greens (romaine, spinach, arugula)
• 2 cups cherry or grape tomatoes, halved
• 1 large English cucumber, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh basil leaves, torn
• 1/4 cup sunflower seeds (optional)

For the vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

Step 1: Prepare the vegetables

Wash and dry all vegetables thoroughly. A salad spinner works great for the greens. Cut the cherry tomatoes in half, slice the cucumber into rounds, dice the bell peppers into bite-sized pieces, and thinly slice the red onion. If the onion is too strong, soak the slices in cold water for 10 minutes, then drain and pat dry.

Step 2: Make the vinaigrette

In a small bowl or jar with a lid, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, honey, and dried oregano. Season with salt and pepper. Whisk vigorously or shake in the jar until well emulsified. Taste and adjust seasoning as needed.

Step 3: Assemble the salad

In a large salad bowl, combine the mixed greens, tomatoes, cucumber, bell peppers, and red onion. Gently toss to mix the ingredients evenly.

Step 4: Add toppings

Sprinkle the crumbled feta cheese and Kalamata olives over the salad. Add torn basil leaves and sunflower seeds if using.

Step 5: Dress and serve

Just before serving, drizzle the vinaigrette over the salad. Start with about 3/4 of the dressing and add more if needed. Toss gently to coat all ingredients. Serve immediately.

Chef's Tips

• Dry greens are essential: Wet lettuce dilutes the dressing and makes the salad soggy
• Room temperature vegetables: Take vegetables out of the fridge 15 minutes before serving for best flavor
• Make ahead: Prep all vegetables and make dressing ahead, but don't combine until serving
• Customize: Add grilled chicken, chickpeas, or hard-boiled eggs for extra protein
• Fresh herbs: Fresh herbs like basil, parsley, or dill elevate the salad significantly

Variations

• Greek Style: Add more feta, olives, and use only oregano in the dressing
• Italian Style: Replace feta with mozzarella balls and add fresh basil
• Mexican Style: Use lime juice, add avocado, corn, and black beans
• Protein Boost: Top with grilled chicken, salmon, or chickpeas

Storage Instructions

Store undressed salad components in separate containers in the refrigerator for up to 3 days. Keep the vinaigrette in a sealed jar for up to 1 week. Once dressed, the salad should be consumed immediately as it will become soggy if stored.

Nutritional Information

Per serving (approximately):

• Calories: 180
• Protein: 7g
• Carbohydrates: 12g
• Fat: 14g
• Fiber: 4g
• Sodium: 420mg