Description
This is one of my go-to recipes for entertaining. It’s SO well loved (I’ve served this at so many dinner parties, and always get requested to have it again!).
Ingredients
Units
Scale
For the Salad
- 1 lb spring mix
- 4 persian cucumbers, small dice
- 1 jar roasted red peppers, diced
- 6 ounces sheep’s milk feta cheese, crumbled
- 1 bunch of mint, chopped – about 1 cup
- 1/2 bunch of cilantro, chopped – about 1/2 cup
- 1 cup kalamata olives, finely chopped – almost minced
- 1 pint of cherry tomatoes, halved
- 1/2 bunch radish, thinly mandolin’d (optional for color)
- 1/4 cup micro flowers (optional, for garnish and that fun extra flare)
For the Lemon Za’atar Vinaigrette
- Juice of 2 lemons
- 2 tablespoons champagne vinegar
- 1.5 teaspoons kosher salt
- Freshly ground black pepper
- 1 teaspoon za’atar
- 2 cloves garlic, minced
- 1/2 cup olive oil
Instructions
- Prep the vegetables, herbs, garlic, and olives.
- Make the vinaigrette by combining everything into a mason jar or bowl and whisk until emulsified.
- Toss the mixed greens with the chopped vegetables, herbs, olives, and feta. Right before serving, drizzle half the vinaigrette over the salad mixture and toss. Taste, add more dressing, salt and freshly ground pepper as desired, and serve immediately!
Notes
Even though I really recommend the olives, you can omit if you prefer.
- Prep Time: 30 minutes
- Category: entertaining
- Method: no cook
- Cuisine: Greek