Triangle Recipe

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.

Toss the halved tomatoes with 1 tablespoon olive oil, minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.

Spread tomatoes cut-side up (or cut-side down for more concentrated roasting) in a single layer on the baking sheet. Roast 12–18 minutes, until tomatoes are blistered and beginning to collapse. Remove from oven and let cool slightly.

While tomatoes roast, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, shaking the pan frequently, until fragrant and slightly browned. Transfer to a plate to cool, then roughly chop.

Crumble the feta into small pieces and set aside.

In a small bowl or jar combine 3 tbs sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, and the minced shallot. Whisk briefly.

Slowly whisk in 6 tbs extra-virgin olive oil until the dressing emulsifies. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as desired.

Peel the cucumber if desired, halve lengthwise and thinly slice; place into a large bowl with the 6 cups mixed greens.

Thinly slice the half red onion into rings or half-moons and add to the bowl.

Add the warm roasted tomatoes (with any juices) to the greens so the flavors meld slightly.

Drizzle 3–4 tablespoons of the sherry vinaigrette over the salad (start with less—you can add more to taste) and toss gently to coat.

Scatter the crumbled feta and toasted walnuts across the top. Serve immediately.

For chicken: if not already cooked, season a boneless skinless chicken breast with salt and pepper and cook in a skillet with 1 tbs olive oil over medium heat about 6–7 minutes per side (internal temp 165°F/74°C). Let rest 5 minutes, slice thinly and arrange atop salad. Add $4 equivalent protein portion.

For salmon: season a 6–8 oz salmon filet with salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Sear skin-side down 4–5 minutes until skin is crisp, flip and cook 2–4 minutes more until desired doneness (internal temp 125–135°F for medium). Rest 3–4 minutes, flake or slice and place on salad. Add $8 equivalent protein portion.

If using protein, drizzle a little extra vinaigrette over the meat just before plating.