Feast Your Eyes!'s Note:
Bring the taste of the sun drenched Mediterranean to your dinner table with this delicious Greek summer salad. The sweet and tart flavors of the strawberries play well against the savory kalamatas, and the hint of lemon and herbs mixed with feta cheese and olive oil on a bed of greens. It makes an excellent summer lunch served with ice cold Mythos Greek beer!
My Private Note
Units: US | Metric
- 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
- 1Wash & rinse your salad greens, pat dry with paper towels to ensure most of the water has been removed from the leaves. Set aside.
- 2In 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.).
- 3Add the salad greens, tarragon, strawberries, and olives to the bowl; gently toss to coat all your salad leaves with the vinaigrette.
- 4Equally 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.
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Nutritional Facts for Greek Summer Salad: Strawberries and Feta on Mixed Baby Greens
Serving Size: 1 (156 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 517.2
- Calories from Fat 471
- Total Fat 52.4 g
- Saturated Fat 10.3 g
- Cholesterol 25.0 mg
- Sodium 732.3 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 2.3 g
- Sugars 3.6 g
- Protein 6.5 g
The following items or measurements are not included:
mixed baby greens