Large Sun-dried Tomato Recipe

Combine dressing ingredients

In a small bowl or jar, add 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon minced garlic and 1 tablespoon finely minced shallot (if using).

Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, secure the jar lid and shake vigorously for 30 seconds.

Taste and season with salt and freshly ground black pepper to taste (start with 1/4 teaspoon salt and 1/8 teaspoon pepper) and adjust acidity or sweetness with a splash more vinegar or honey if needed. Set aside at room temperature.

Prepare produce: rinse and spin-dry 6 cups mixed salad greens. Drain sun-dried tomatoes well on paper towels and slice thinly if they are large pieces (use the oil for another use). Halve 1 cup cherry tomatoes. Thinly slice 1/4 cup red onion. Tear about 1/4 cup basil leaves if using.

Optional toasting: In a small skillet over medium heat, toast 2 tablespoons pine nuts or chopped walnuts, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove from heat and cool.

Place the greens in a large bowl. Add the halved cherry tomatoes, sliced red onion, and torn basil.

Add about 2–3 tablespoons of the prepared balsamic vinaigrette to the bowl (you can add more to taste). Gently toss the greens and vegetables until evenly coated. Taste and add more dressing if desired—aim for a light, even coating, not drenched.

Transfer the dressed greens to a serving platter or individual plates. Evenly distribute the drained, sliced sun-dried tomatoes over the top of the salad.

Sprinkle 3 ounces crumbled feta cheese over the salad, followed by the toasted nuts if using. Finish with a few grinds of fresh black pepper and a light pinch of coarse salt only if needed (feta is salty).

Serve immediately. Leftover dressing can be refrigerated up to 5 days; bring to room temperature and re-emulsify before using.