Sandy Salad Recipe

Prepare produce

Wash and dry the mixed baby greens thoroughly using a salad spinner or clean kitchen towels; place in a large salad bowl. Rinse tomatoes and basil. Pat dry.

Cut tomatoes

Core the tomatoes if needed and slice each tomato into 1/4-inch thick wedges or 1/2-inch slices depending on size. If using cherry tomatoes, halve them.

Tear mozzarella

If using a large mozzarella ball, tear or slice it into bite-size pieces (roughly 1/2- to 1-inch pieces). If using bocconcini, drain and blot on paper towel to remove excess liquid.

Assemble salad

Add the sliced tomatoes and torn mozzarella to the bowl with the mixed greens. Scatter the whole fresh basil leaves evenly over the salad. Gently toss with your hands or salad tongs to combine, taking care not to bruise the basil too much.

Dress and season

Drizzle the extra-virgin olive oil and lemon juice (if using) over the salad. Sprinkle the salt and freshly ground black pepper evenly. Gently toss again to distribute the oil and seasonings.

Finish with balsamic glaze

Just before serving, use a spoon or squeeze bottle to drizzle the balsamic glaze in a thin, even layer across the top of the salad (about 3 tablespoons total). Start with less and add more to taste. Serve immediately.

Notes

If you prefer a thinner dressing, substitute 2 tbsp balsamic vinegar mixed with 1 tsp honey and whisk into the olive oil before tossing. For a heartier salad, add sliced avocado or toasted pine nuts.