Greek Summer Salad: Strawberries And Feta On Mixed Baby Greens

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 ounces mixed baby greens
• 2 tablespoons fresh tarragon, chopped
• 1/2 pint fresh strawberries, sliced
• 2 ounces kalamata olives, pitted and sliced
• 1/3 cup walnuts, chopped and toasted
• 3/4 cup feta cheese, crumbled
• lemon zest
• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon garlic, finely minced
• 1 teaspoon shallot, finely minced
• 1/2 teaspoon greek oregano
• 1/2 teaspoon coarse salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup extra virgin olive oil
• 6 tablespoons light olive oil

Recipe

• 1 wash & rinse your salad greens, pat dry with paper towels to ensure most of the water has been removed from the leaves. set aside.
• 2 in a large serving bowl, whisk together the first 7 vinaigrette ingredients. continue whisking while adding a slow and steady stream of extra-virgin olive oil, followed by the mild/light olive oil. whisk until you get a creamy, emulsified mixture. (makes about 1 cup. refrigerate in an airtight container for up to 2 weeks.).
• 3 add the salad greens, tarragon, strawberries, and olives to the bowl; gently toss to coat all your salad leaves with the vinaigrette.
• 4 equally divide your salad and place on chilled plates; top with the walnuts, feta, and lemon zest. do like the greeks, serve with crusty italian or french bread to mop up the leftover vinaigrette and strawberry juices.