Salads Recipe

Prepare nuts and vegetables

If walnuts are not toasted, preheat a small skillet over medium heat and toast walnuts, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove to a plate to cool. Wash and spin dry the mixed greens. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Crumble the feta cheese and roughly chop the cooled walnuts.

Make the vinaigrette

In a small bowl or jar combine fresh lemon juice, white wine vinegar, Dijon mustard, honey, chopped parsley, chives, salt and pepper. Whisk or shake until combined. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify, or add oil to the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning (add more lemon or a pinch more salt if needed).

Assemble the salad

Place the mixed greens in a large bowl. Add the halved cherry tomatoes, sliced cucumber, and red onion. Sprinkle the crumbled feta and toasted walnuts over the top. Pour about two-thirds of the vinaigrette over the salad and gently toss with salad tongs until evenly coated. Add more dressing to taste, but avoid overdressing. Serve immediately.

Serving suggestion

Divide the salad among 4 plates or bowls. If using optional protein, top each portion with the prepared protein (see optional protein directions). Garnish with an extra grind of black pepper and a small drizzle of olive oil if desired.

Grilled chicken

Season a boneless chicken breast (about 6 oz) lightly with salt and pepper and a teaspoon of olive oil. Preheat a grill pan or outdoor grill to medium-high. Cook chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and arrange over salad portions.

Chickpeas (quick roast)

For a warm, slightly crispy option: toss rinsed chickpeas with 1 tsp olive oil, 1/4 tsp smoked paprika (optional), and a pinch of salt. Spread on a baking sheet and roast at 425°F (220°C) for 15–20 minutes, stirring once, until slightly crisp. Cool briefly and scatter over salad.

Seared tuna

Pat a fresh tuna steak dry and season with salt and pepper. Heat 1 tsp olive oil in a skillet over high heat until shimmering. Sear tuna 1–1.5 minutes per side for rare, 2–3 minutes per side for medium, depending on thickness. Remove, let rest 2 minutes, then slice thinly and place on the salad.