Ingredients
Scale
- 1 cup pickled cherry tomatoes (for tang and color)
- 1/2 cup pickled onions, sliced
- 1/2 cup pickled cucumbers, chopped
- 1 cup fresh mixed greens or arugula
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup chopped fresh basil
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Start by assembling the fresh vegetables and pickled cherry tomatoes. Ensure the tomatoes are well drained to prevent excess liquid in your salad.
- In a large salad bowl, combine the mixed greens, sliced pickled onions, chopped pickled cucumbers, and fresh basil. Toss gently to distribute evenly.
- Add the pickled cherry tomatoes and sprinkle the crumbled cheese over the salad. The tangy tomatoes complement the creamy cheese and greens.
- Whisk together the olive oil and balsamic vinegar with a pinch of salt and pepper. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately for the freshest taste or refrigerate for 30 minutes to allow flavors to meld. Enjoy with grilled meats or seafood for a complete summer meal.
Notes
- Ensure the pickled cherry tomatoes are well drained before adding to prevent excess moisture.
- Feel free to add other pickled vegetables like onions or cucumbers for extra flavor.
- This salad can be customized with additional toppings such as sliced avocado or nuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg