Salat Large Recipe

Wash and thoroughly dry the mixed salad greens. Place them in a large salad bowl and gently tear any large leaves into bite-sized pieces.

Prepare vegetables: dice or wedge the tomatoes, slice the cucumber, thinly slice the red onion, and thinly slice the bell pepper. Add all prepared vegetables to the bowl with the greens.

Crumble the feta cheese and scatter it over the salad. Add the halved olives and toasted sunflower seeds or chopped walnuts.

Chop the fresh herbs and sprinkle them evenly over the salad.

If using grilled chicken: slice cooked, rested grilled chicken breasts and arrange on top of the salad. If using canned tuna, drain well and flake over the salad. If using chickpeas, rinse and drain canned chickpeas and add to the bowl.

In a small bowl or jar, combine extra virgin olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper.

Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning: add more salt, pepper, or vinegar/lemon to balance.

Just before serving, drizzle the dressing over the salad (start with about three-quarters of the dressing and reserve the rest). Gently toss the salad with two large spoons until everything is evenly coated. Add any reserved dressing to taste.