Green Salad Balsamic Vinaigrette (Printer-Friendly Version)
Crisp greens with cherry tomatoes, olives, and feta lightly coated in a tangy balsamic dressing.
# What You'll Need:
→ Salad
01 -
5 oz 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
# Steps to Follow:
01 -
Rinse and thoroughly dry spring mix greens 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 aside for assembly.
02 -
In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, garlic powder, and salt. Whisk vigorously until the dressing emulsifies into a smooth, glossy vinaigrette.
03 -
Place the prepared greens in a large bowl. Evenly scatter cucumber, cherry tomatoes, red onion, and olives over the greens, then sprinkle the crumbled feta on top.
04 -
Just before serving, drizzle the vinaigrette over the salad and toss gently to coat without bruising the greens. Serve immediately for optimal freshness and texture.
# Additional Tips:
01 -
Dry greens thoroughly using a salad spinner to help the vinaigrette adhere properly.
02 -
Whisk vinaigrette until fully emulsified; alternatively, shake in a sealed jar for convenience.
03 -
Add dressing immediately before serving to maintain crispness and prevent wilting.
04 -
Thinly slice red onion to distribute flavor evenly; soak in cold water for 10 minutes if a milder taste is desired.
05 -
Keep all ingredients chilled until assembly to preserve crisp texture.