Salad Tray Recipe

Wash and dry greens

Rinse the mixed baby greens thoroughly in cold water, then spin dry in a salad spinner or pat very dry with clean kitchen towels. Excess water will wilt the salad and dilute the dressing.

Prepare tomatoes and cucumber

Rinse the cherry tomatoes and cucumber. Halve the cherry tomatoes. Slice the cucumber into 1/4-inch rounds or half-moons depending on size; place in a bowl and set aside.

Slice peppers, onion, radishes, carrots

Core and thinly slice the red and yellow bell peppers. Thinly slice the red onion and radishes. If carrots are whole, julienne or use a peeler to create thin ribbons. Keep each vegetable in separate small bowls or piles for an attractive tray layout.

Prepare proteins & cheese

If using cooked chicken, slice into thin strips. Rinse and drain canned chickpeas and pat dry. Crumble the feta cheese into a serving bowl.

In a small bowl or jar combine the lemon juice, white wine vinegar, Dijon mustard, honey (or maple), and minced garlic. Whisk or shake until combined.

Slowly whisk in the extra-virgin olive oil until the vinaigrette emulsifies. Stir in the chopped parsley and basil. Season to taste with salt and black pepper. Adjust acidity or sweetness by adding more lemon or honey as desired.

Taste and set aside at room temperature. If making ahead, refrigerate and bring to room temperature and re-whisk before serving.

Choose a large platter or tray (about 14–18 inches) and arrange the components in sections for easy self-service. Start by placing the mixed baby greens in a central pile or along one side as a base.

Neatly arrange the halved cherry tomatoes, cucumber slices, red and yellow bell pepper strips, shredded carrots, radish slices, and red onion in separate clusters around the greens so colors contrast and are easy to reach.

Add bowls or small piles of chickpeas, sliced grilled chicken (if using), crumbled feta, kalamata olives, dried cranberries, and toasted seeds around the tray. Keep wet items (tomatoes, olives) slightly separated from delicate greens to avoid sogginess.

Place the dressing in a small pitcher or jar with a serving spoon or pourer beside the tray, and provide tongs or spoons for each section so guests can portion what they like.

Just before serving, toss a portion of greens with a small amount of dressing if you want a pre-dressed option, or leave everything undressed so guests can add dressing to taste.

Sprinkle the toasted seeds and a light pinch of black pepper over the plated portion or across the tray for visual finish. Serve immediately.

Leftovers: store components separately (greens, vegetables, proteins, dressing) in airtight containers in the refrigerator for up to 2–3 days. Dress greens only when ready to serve.