Description

Garden Fresh Mixed Salad brings together crisp baby greens, vibrant cherry tomatoes, cool cucumber, sweet red bell pepper, and zesty red onion, dressed in a tangy balsamic-Dijon vinaigrette. Topped with creamy feta, this salad offers refreshing flavors and a delightful mix of textures for a nutritious side or light meal, ready in just minutes and perfect for any occasion.

Ingredients

4 cups mixed baby greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 red bell pepper, julienned
1/4 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

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Instructions

Wash and dry all vegetables thoroughly.
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, and red onion.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced garlic.
Season the dressing with salt and pepper to taste.
Drizzle the dressing over the salad just before serving.
Toss gently to coat all ingredients evenly.
Top the salad with crumbled feta cheese.
Serve immediately.

Notes

For a vegan option, substitute feta with vegan cheese or omit entirely. You can use spinach or arugula if mixed baby greens are unavailable. Prepare the dressing ahead and refrigerate separately for up to 3 days; combine with salad before serving. Store leftover salad (undressed) in an airtight container for up to 2 days. If salad wilts, refresh with an extra splash of olive oil. Avoid sogginess by adding dressing only at serving time.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Raw
Cuisine: Mediterranean