Classic Green Salad Balsamic (Printer-Friendly)
A refreshing mix of greens, cucumber, cherry tomatoes, feta, and olives with a tangy balsamic dressing.
# List of Ingredients:
→ Salad Components
01 -
5 ounces spring mix
02 -
½ cucumber, sliced and quartered
03 -
½ cup cherry tomatoes, halved
04 -
½ medium red onion, thinly sliced
05 -
¼ cup pitted Kalamata olives
06 -
¼ cup crumbled feta cheese
→ Balsamic Vinaigrette
07 -
¼ cup extra-virgin olive oil
08 -
1½ tablespoons balsamic vinegar
09 -
1 tablespoon Dijon mustard
10 -
Pinch garlic powder
11 -
Pinch salt
# Preparation Steps:
01 -
Wash and thoroughly dry the spring mix to prevent sogginess. Slice and quarter the cucumber, halve the cherry tomatoes, thinly slice the red onion, and drain the Kalamata olives. Crumble the feta cheese and set all ingredients aside for assembly.
02 -
In a small bowl, combine extra-virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, and salt. Whisk vigorously until the dressing emulsifies into a smooth, glossy consistency.
03 -
Place spring mix in a large serving bowl, then scatter cucumber, cherry tomatoes, red onion, and Kalamata olives evenly over the greens. Sprinkle crumbled feta cheese atop.
04 -
Pour the balsamic vinaigrette over the salad just before serving. Toss gently to distribute dressing evenly without bruising the greens. Serve immediately to preserve freshness and texture.
# Additional Suggestions:
01 -
Dry greens thoroughly using a salad spinner to ensure the vinaigrette adheres properly.
02 -
For optimal emulsion, whisk the vinaigrette until slightly thickened or shake in a sealed jar.
03 -
Add dressing immediately before serving to maintain crispness and avoid wilting.
04 -
Thinly slice red onion and, if desired, soak in cold water for 10 minutes to soften sharpness.
05 -
Keep all salad components chilled prior to assembly for maximum freshness.