Small Sun-dried Tomato Recipe

Make the dressing

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking constantly (or add oil to jar, secure lid and shake vigorously) until the dressing is emulsified and slightly thickened, about 30–45 seconds of whisking.

Taste and adjust seasoning: add more salt, pepper, or a little extra honey for sweetness if desired. Set aside at room temperature for up to 1 hour before tossing.

Prepare ingredients: If using oil-packed sun-dried tomatoes, drain off excess oil and thinly slice them into strips. Thinly slice the red onion. Crumble the feta if not pre-crumbled. If using pine nuts or walnuts, toast them briefly in a dry skillet over medium heat until fragrant, about 2–3 minutes, stirring frequently; cool.

Combine greens and add-ins: Place 4 cups of mixed salad greens in a large bowl. Add the sliced sun-dried tomatoes and the sliced red onion.

Dress the salad: Drizzle about 2 tablespoons of the prepared balsamic vinaigrette over the greens (reserve remaining dressing). Using salad tongs or two large spoons, toss gently but thoroughly to coat the leaves evenly. Add more dressing, 1 tablespoon at a time, if you prefer a saucier salad—avoid overdressing.

Finish and serve: Transfer the tossed greens to a serving bowl or divide among 2–4 plates. Sprinkle the crumbled feta evenly over the top and scatter the toasted pine nuts or walnuts if using. Grind a little extra black pepper over each portion and serve immediately with the remaining dressing on the side.