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Easter Salad

A vibrant and refreshing salad that combines fresh veggies, tangy dressing, and a mix of flavors, perfect for spring celebrations.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups mixed salad greens (spring mix or your favorite) Choose your preferred greens.
  • 1 cup cherry tomatoes, halved Freshly halved for flavor.
  • 1 cucumber, diced Diced for crunch.
  • 1/2 red onion, thinly sliced Adds a sharp flavor.
  • 1/4 cup feta cheese, crumbled For a creamy texture.
  • 1/4 cup Kalamata olives, pitted and sliced For a salty bite.
  • 1/4 cup sunflower seeds or sliced almonds For added crunch.
Dressing Ingredients
  • 1/4 cup olive oil Base for the dressing.
  • 2 tablespoons red wine vinegar Adds acidity.
  • 1 tablespoon Dijon mustard For tanginess.
  • salt and pepper to taste Season as preferred.

Method
 

Preparation
  1. Start by washing your salad greens and chopping all your veggies.
Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, a pinch of salt, and pepper.
Combine Ingredients
  1. In a large salad bowl, mix together the salad greens, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
Toss and Serve
  1. Drizzle the dressing over the salad and toss gently until everything is well coated. Top with sunflower seeds or sliced almonds.
  2. Serve immediately and enjoy!

Notes

Feel free to substitute the feta with goat cheese or a dairy-free variant. For longer-lasting freshness, keep the dressing separate until ready to serve.