Salad By Pan Recipe
A fresh garden salad served in a pan style.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Toppings
Dressing
Method
Preparation
- 1
Prepare the Vegetables
Wash and dry the romaine lettuce thoroughly, then chop it into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber into thin rounds, finely chop the red onion, and dice the bell pepper.
- 2
Assemble the Salad
In a large pan, add the chopped romaine lettuce as the base. Layer the halved cherry tomatoes, cucumber slices, chopped red onion, and diced bell pepper on top of the lettuce.
Toppings and Dressing
- 3
Add Toppings
Sprinkle the feta cheese, olives, and sunflower seeds evenly over the salad.
- 4
Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the dressing over the salad evenly. Toss gently to combine all ingredients without crushing the vegetables.
