Salada Mista Recipe

Prepare greens

Wash romaine, spinach and mixed greens thoroughly under cold water. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry.

Tear and combine

Tear larger lettuce leaves into bite-sized pieces and place in a large salad bowl. Add baby spinach and mixed greens.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, and thinly slice the red onion. Add all vegetables to the bowl with the greens.

Pit and halve the olives if not already pitted, crumble the feta if using, lightly toast the sunflower seeds or walnuts in a dry skillet over medium heat until fragrant (about 2–3 minutes), and roughly chop the parsley.

Scatter the olives, crumbled feta, toasted seeds or nuts, and chopped parsley over the vegetables in the bowl. Keep separate if you prefer guests to add themselves.

Emulsify dressing

In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey (if using), minced garlic, salt, and black pepper. Whisk vigorously until emulsified, or shake in a closed jar until combined and slightly thickened.

Adjust seasoning

Taste the dressing and adjust salt, pepper, or lemon to your preference. If too acidic, add a touch more olive oil or a small pinch more honey.

Dress the salad

Just before serving, drizzle about half to two-thirds of the dressing over the salad (you can reserve the rest for individuals). Gently toss the salad with tongs until the greens and vegetables are evenly coated. Sprinkle the remaining add-ins (cheese, seeds/nuts) on top and serve immediately.