Florida Salad Recipe
Crisp romaine lettuce topped with sliced cucumbers, radishes, cherry tomatoes, pickled onions, and crumbled feta cheese | Served with a side of herbed vinaigrette.
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Ingredients
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Salad
Herbed Vinaigrette & Quick Pickled Onions
Method
Herbed Vinaigrette & Quick Pickled Onions
Make quick pickled onions
Place 1/2 cup thinly sliced red onion in a small heatproof jar or bowl. Combine 1/4 cup vinegar, 1/4 cup water, 1 tsp sugar, and 1/4 tsp salt in a microwave-safe measuring cup or small saucepan. Warm briefly (about 20–30 seconds in microwave or until sugar dissolves) and pour over onions. Let sit at least 10 minutes at room temperature (longer yields milder onions). Drain slightly before using; reserve about 2 tbsp pickling liquid for the vinaigrette if desired.
Whisk vinaigrette
In a bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and the minced garlic. Add 1 tbsp finely chopped basil, 1 tbsp finely chopped chives, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/8 tsp crushed red pepper flakes. Whisk vigorously or shake in a jar until emulsified. Taste and adjust salt, acid, or sweetness. If you reserved pickling liquid, add up to 1 tbsp to the vinaigrette for a bright onion note.
Salad
Prepare vegetables: Rinse and dry the romaine leaves thoroughly. Chop or tear into bite-sized pieces until you have about 6 cups packed. Thinly slice cucumbers and radishes; halve cherry tomatoes. If you haven’t already, drain the quick pickled red onions slightly so they are not too wet.
Assemble salad: In a large mixing bowl, combine the chopped romaine (6 cups), 1 cup sliced cucumber, 1 cup sliced radishes, and 1.5 cups halved cherry tomatoes. Add about 1/2 cup of the quick pickled onions and gently toss with 2 tablespoons chopped parsley and 1 tablespoon chopped dill.
Dress and finish: Transfer salad to a serving platter or leave in the bowl. Serve the herbed vinaigrette on the side or drizzle about 3–4 tablespoons (or to taste) over the salad and toss lightly to coat. Sprinkle 3/4 cup crumbled feta evenly over the top. Taste and adjust with additional salt and pepper if needed. Garnish with a few extra herbs if desired.
Serve: Portion into 4 bowls (about 1.5 cups salad each). Serve immediately so romaine stays crisp. Any leftover dressing can be refrigerated up to 5 days; pickled onions keep up to 1 week refrigerated.