Description
This vibrant Mediterranean Salad combines fresh greens, juicy cherry tomatoes, creamy mozzarella, and briny black olives, all dressed in a tangy olive oil vinaigrette. A refreshing and healthy choice for lunch or as a side dish!
Ingredients
Units
Scale
For the Salad:
- 4 cups mixed salad greens (arugula, spinach, or mesclun)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/3 cup black olives (Kalamata or your choice), pitted
- 1/4 cup thinly sliced red onion
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Salad:
- In a large salad bowl, combine the mixed greens, cherry tomatoes, mozzarella balls, black olives, and red onion.
- Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and oregano. Season with salt and pepper to taste.
- Dress the Salad:
- Pour the dressing over the salad and toss gently to combine.
- Serve:
- Divide the salad into individual bowls or serve it family-style. Add freshly cracked black pepper for garnish, if desired.
Notes
- Customize with additional ingredients like cucumber, roasted red peppers, or artichoke hearts.
- For a vegan option, replace mozzarella with avocado or omit it altogether.
- Leftovers should be stored undressed in an airtight container in the refrigerator for up to 2 days.