One Slice & Half Salad Recipe
Make One Slice & Half Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the salad (single serving)
For the one-slice toast (half portion accompaniment)
For the dressing (makes ~3 tbsp)
Method
For the salad (single serving)
Prepare vegetables
Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Halve the cherry tomatoes, thinly slice the cucumber, very thinly slice the red onion, and slice half an avocado. Tear the basil leaves into bite-sized pieces.
Assemble salad base
Place 3 cups of the mixed greens in a large bowl. Scatter the halved cherry tomatoes, sliced cucumber, red onion and avocado over the greens.
Add cheese & nuts
Sprinkle 2 tablespoons of crumbled feta and 1 tablespoon chopped toasted walnuts evenly over the salad.
Season
Lightly season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, keeping in mind the feta adds saltiness.
Finish with basil
Tuck the torn basil leaves into the salad for a fresh herbal lift just before dressing.
For the one-slice toast (half portion accompaniment)
Prepare toast
Preheat a skillet over medium heat or set your broiler. Brush one side of the bread slice lightly with 1 teaspoon olive oil on both sides to help crisp and brown. If using a skillet, place bread oil-side down and toast 1–2 minutes until golden, then flip and toast the other side 1–2 minutes. If broiling, arrange on a baking sheet and broil 1–2 minutes per side, watching closely to avoid burning.
Flavor the toast
While the toast is still warm, rub the cut half garlic clove over the top surface to impart a gentle garlic note. Optionally spread 1/2 teaspoon softened butter and zest 1/4 teaspoon lemon over the top for brightness.
Slice or halve
If you want a 'half' presentation, cut the slice diagonally and serve only one of the halves alongside the salad, or serve the full slice and consider it the single-slice accompaniment.
For the dressing (makes ~3 tbsp)
Whisk dressing
In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1 tablespoon minced shallot, 1/8 teaspoon salt and a pinch (about 1/16 teaspoon) freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified.
Adjust seasoning
Taste and adjust: add a few drops more vinegar if you'd like more tang, or a touch more oil if it's too sharp. The dressing should be bright and slightly silky.
Dress salad
Drizzle about 2 tablespoons of the dressing over the assembled salad and gently toss to coat the leaves evenly. Reserve any leftover dressing for another use (about 1 tablespoon).