Summer Salad with Strawberry Vinaigrette
There are two kinds of people in this world: those who like fruit on salad, and those who do not. As a self-professed World Class Flavor Blender, I fall unapologetically into the FRUIT ON SALAD category. The salty sweet combo from the fruit and feta just totally works for me. Add a crunchy candied nut to the mix and we’re in business.
Like many of my favorite recipes, this one is a copy of the Summer Salad at Over Easy Cafe in Sanibel, Florida. Their version comes topped with crispy fried coconut shrimp and I’M HERE FOR IT. You can easily make this a main by throwing your favorite protein on top. Either way, WATCH OUT, FRUIT-HATERS: this jaw-droppingly beautiful summer salad is coming to your next socially-distanced BBQ so GET ON BOARD.
STEP BY STEP PICTURES:
Yield: 6
Summer Salad with Strawberry Vinaigrette
Prep time: 10 MCook time: Total time: 10 M
Ingredients:
Vinaigrette:
- ¼ cup seedless raspberry or strawberry jam
- 2 tablespoons rice vinegar
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon kosher salt
- fresh ground black pepper
- ¼ cup plus 2 tablespoons extra virgin olive oil
Salad:
- 1 head butter lettuce or 4 mini baby gem lettuce heads
- 1 5oz bag mixed greens
- 1/3 cup blueberries
- 10 strawberries, sliced, (use more or less, your call!)
- 2/3 cup mandarin orange segments
- 7oz block of sheep or goat’s milk feta cheese, broken into rough chunks of varying sizes
Instructions:
Vinaigrette:
- In a mason jar, combine all ingredients and shake to combine. You may need to break up the jam with a fork or a whisk. Reserve.
Salad:
- Place lettuces in a large bowl. Toss with a little dressing. Slowly add more vinaigrette as needed, making sure not to over-dress the greens. Arrange lettuce onto a large, low serving platter and top with the fruit and feta. Drizzle a little more dressing over the fruit and throw as many candied pecans on top as you like before serving.
Equipment:
mason jar