Mediterranean Summer Salad
Servings: 6 servings
Try a variation on the salad! Use a flavored balsamic or olive oil, different nuts and cheese, or switch up the greens! Best when served immediately after dressing.
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Ingredients
- 1 cup marcona almonds or sliced almonds
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 clove garlic grated or minced
- 1/4 cup mint leaves chopped and divided
- 1/4 cup each fresh basil, parsley, cilantro leaves, chopped and divided
- 1/2 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 oz each arugula and baby spinach*
- 3 cups seedless watermelon cubed
- 1 small red onion thinly sliced
- 1 orange or yellow bell pepper, thinly sliced
- 1 small English cucumber diced
- 4-6 oz gorgonzola cheese crumbled
*see notes
Instructions
- Preheat your oven to 350°F. Line a sheet pan with aluminum foil and lay out the marcona almonds in a single layer (spread out evenly). Place in the hot oven and toast for 5 minutes. Remove from the oven and allow to cool.
- Prepare the balsamic vinaigrette in a small bowl by combining the vinegar, honey, garlic and 1 tsp of each of the chopped herbs. Whisk to combine. While whisking, slowly pour the olive oil into the vinegar in a stream. Whisking vigorously and continuously, add the oil slowly to create an emulsion. The oil should not separate if this is done correctly. Alternatively, you can use the blender to create the dressing in the same manner. Season to taste with salt and pepper.
- In a large salad bowl, add the remaining herbs, the greens, watermelon, onion, pepper, cucumber, cheese and the cooled nuts. Toss well to combine.
- Just before serving, pour half of the dressing* over the salad and toss to coat. Add more vinaigrette if desired. Serve immediately and enjoy.
*see notes
Notes
*alternatively, use a 5-10 oz package of an arugula/spinach blend
* this vinaigrette can be made a day ahead. Leftover dressing can be used as a delicious marinade for chicken, shrimp or pork.