Ingredients
For the salad
2 cups of fresh mixed greens (lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 red capsicum, diced
- 1/2 yellow capsicum, diced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves, torn
- 1/4 cup crumbled feta cheese (optional)
For the dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
Salt and pepper to taste
Instructions
1. Prepare the vegetables
Wash and dry all the vegetables. Slice the cherry tomatoes in half, slice the cucumber, dice the red and yellow bell peppers, and thinly slice the red onion.
2. Assemble the salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, red bell pepper, and yellow bell pepper.
3. Add fresh herbs
Gently tear the fresh basil and mint leaves and add them to the salad for a burst of flavour and fragrance. If you’re not a fan of tearing leaves, you can roughly chop them instead.
4. Optional feta cheese
If you desire a creamy and slightly salty element in your salad, sprinkle crumbled feta cheese over the top.
5. Prepare the dressing
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, and minced garlic until well combined. Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or vinegar if necessary.
6. Drizzle the dressing
Pour the dressing over the salad just before serving. Start with a little dressing and add more as needed. Toss the salad gently to coat all the ingredients evenly.
7. Serve and enjoy
Serve the salad immediately as a refreshing and vibrant side dish at your summer gatherings or as a light and healthy meal on its own. It’s perfect for those hot Australian summer days!
For the salad
2 cups of fresh mixed greens (lettuce, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 red capsicum, diced
- 1/2 yellow capsicum, diced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves, torn
- 1/4 cup crumbled feta cheese (optional)
For the dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
Salt and pepper to taste
1. Prepare the vegetables
Wash and dry all the vegetables. Slice the cherry tomatoes in half, slice the cucumber, dice the red and yellow bell peppers, and thinly slice the red onion.
2. Assemble the salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, red bell pepper, and yellow bell pepper.
3. Add fresh herbs
Gently tear the fresh basil and mint leaves and add them to the salad for a burst of flavour and fragrance. If you’re not a fan of tearing leaves, you can roughly chop them instead.
4. Optional feta cheese
If you desire a creamy and slightly salty element in your salad, sprinkle crumbled feta cheese over the top.
5. Prepare the dressing
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, and minced garlic until well combined. Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or vinegar if necessary.
6. Drizzle the dressing
Pour the dressing over the salad just before serving. Start with a little dressing and add more as needed. Toss the salad gently to coat all the ingredients evenly.
7. Serve and enjoy
Serve the salad immediately as a refreshing and vibrant side dish at your summer gatherings or as a light and healthy meal on its own. It’s perfect for those hot Australian summer days!
