My senior year in college I lived in this cute little beach apartment with my two best friends. Most evenings, you could find us riding our beach cruisers to happy hour for margaritas and $1 tacos.
But once or twice a week, we’d make dinner together. My dinner contribution was almost always this salad, which I called “Italy Meets Greece” because it had some of my favorite flavors from both regions.
Alas, my happy-hour-dinner nights are long gone (apart from the occasional night out), but this salad continues to live on as one of my favorites. I make it the exact same way I did 12 years ago: with tomatoes, olives, feta, fresh basil, homemade croutons and balsamic vinaigrette.
It just wouldn’t be salad month if I didn’t share this with you 🙂
- 1 5-oz bag Earthbound Fresh Herb Blend, or other spring mix
- ½ pint cherry tomatoes, halved
- ¼ cup Kalamata or other Greek olives
- ¼ cup feta cheese, crumbled (look for Sheep's milk feta, it's the best!)
- 2 Tbsp torn fresh basil leaves
- 1 cup homemade croutons
- 2 Tbsp sliced red onion (optional)
- balsamic vinaigrette
- Place greens in a salad bowl or on a large platter.
- Layer on remaining ingredients, then drizzle with balsamic dressing and toss.
- Serve right away.
- ¼ cup balsamic vinegar
- ¼ cup apple cider or sherry vinegar
- 2 Tbsp honey
- 2 tsp Dijon mustard
- ⅓ cup extra virgin olive oil
- pinch each salt & pepper
- Whisk all ingredients, except oil, in a medium bowl.
- Slowly whisk in olive oil until dressing is emulsified (well-blended).
- Store any remaining dressing in the fridge for up to 2 weeks.