Triangle (v G/f) Recipe

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

In a bowl, toss halved cherry tomatoes with 1 tablespoon olive oil, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.

Spread tomatoes cut-side up in a single layer on the prepared sheet. Roast for 18–22 minutes, until tomatoes are softened, slightly caramelized and juices are concentrated. Remove from oven and let cool to room temperature.

In a small bowl or jar, combine 3 tablespoons sherry vinegar, 1 teaspoon honey (or maple), 1 teaspoon Dijon mustard, and 1 tablespoon finely minced shallot. Whisk or shake to combine.

Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed. Refrigerate briefly if not using immediately; bring to room temperature before dressing salad.

If using walnuts, toast them: heat a small skillet over medium heat and add walnuts. Toast 3–5 minutes, stirring often, until fragrant and lightly browned. Remove and let cool, then roughly chop.

Prepare produce: thinly slice the red onion into half-moons and soak in cold water 5 minutes to mellow (optional), then drain and pat dry. Peel (if desired) and thinly slice or half-moon the cucumber.

In a large bowl, combine 4 cups mixed local greens, 1 cup cooled roasted tomatoes, 1 cup cucumber slices, and 1/4 cup drained red onion. Add 1/2 cup crumbled feta and the toasted chopped walnuts.

Add chopped fresh herbs if using. Drizzle about half the sherry vinaigrette over the salad and toss gently to coat. Add more dressing to taste (about 2–3 tablespoons more if needed).

If adding protein: for chicken, slice 6 oz cooked chicken breast and arrange on top; for salmon, flake or place a 6 oz cooked salmon filet on the salad. Lightly drizzle any residual pan juices or a teaspoon of olive oil over the protein.

Serve immediately, finishing with an extra sprinkle of crumbled feta and a few walnut pieces for texture. Offer additional vinaigrette on the side.