Marry Me Salad
A vibrant and crunchy salad featuring mixed greens, cherry tomatoes, cucumber, feta cheese, olives, and sunflower seeds, all tossed in a tangy olive oil and balsamic dressing.
Ingredients
For the Base
- 4 cups Mixed greens Use baby spinach, arugula, or a spring mix if preferred.
- 1 cup Cherry tomatoes, halved Grape tomatoes or chopped Roma work fine in a pinch.
- 1/2 cup Cucumber, diced Use English cucumber for less wateriness; regular is fine if seeded and dried.
- 1/4 cup Red onion, thinly sliced Swap for shallots for milder taste. Soak in cold water to reduce sharpness.
For the Toppings
- 1/2 cup Feta cheese, crumbled Use reduced-fat feta or goat cheese for a tangy note.
- 1/4 cup Olives, pitted and sliced Kalamata for a briny punch; green gives a fruitier tone.
- 1/4 cup Sunflower seeds Pumpkin seeds or toasted pine nuts can be used as alternatives.
For the Dressing
- 1/4 cup Olive oil Use light-tasting extra virgin for a fruitier dressing.
- 2 tablespoons Balsamic vinegar Red wine vinegar can be substituted and sweetened if desired.
- Salt and pepper to taste Season sparingly as feta and olives are salty.
Instructions
Preparation
- Gather the mixed greens, cherry tomatoes, cucumber, red onion, feta, olives, and sunflower seeds in a large bowl.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until blended.
Combining
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
- Taste and adjust seasoning as needed.
- Serve immediately for the best crunch.
Notes
Dry greens well before dressing. Store dressed salad for no more than 24 hours to avoid sogginess.