The Trio Salad Recipe
One made one way.... the one, two, three salad is the only way
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Ingredients
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Salad Components
Trio Dressings (makes about 1 1/2 cups total — 3 small dressings)
Optional Garnish & Finish
Method
Prepare Salad Components
- 1
Wash and dry greens
Wash the mixed salad greens thoroughly and spin dry or pat dry with paper towels. Place in a large salad bowl and chill briefly while you prepare other components.
- 2
Prep vegetables
Halve the cherry tomatoes, slice the cucumber 1/4-inch thick, thinly slice the red bell pepper and red onion. Add tomatoes, cucumber, bell pepper, and onion to separate small bowls or arrange in three distinct piles on a platter to emphasize the 'one, two, three' presentation.
- 3
- 4
Crumble cheese
Crumble the feta cheese and set aside in a small bowl.
Make the Trio Dressings
- 5
Vinaigrette (red wine base)
In a small jar or bowl combine 2 tablespoons red wine vinegar, 6 tablespoons (3/8 cup) olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon minced garlic. Whisk or shake until emulsified. Taste and adjust seasoning. This is Dressing A.
- 6
Balsamic-Honey Dressing
Combine 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon honey and 1/2 teaspoon Dijon mustard in a small bowl. Whisk until smooth. This is Dressing B.
- 7
Herb-Lemon Dressing
In a small bowl whisk together 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon minced shallot, 1 tablespoon chopped basil, 1 tablespoon chopped parsley, 1/4 teaspoon salt and a pinch of black pepper. This is Dressing C.
- 8
Portioning the trio
Place the three dressings in small serving vessels or ramekins. Label them if serving family-style so diners can choose their favorite. Each dressing yields about 3–4 tablespoons; there should be enough to lightly dress 4 servings if used sparingly.
Assemble & Serve
- 9
Arrange salad for 'one, two, three' presentation
On a large platter or serve-in-bowl, spread the mixed greens as a base. Arrange the halved tomatoes, cucumber slices, and red bell pepper in three distinct stripes or sections across the greens (this creates the one-two-three visual). Scatter thin red onion slices over the top.
- 10
Add cheese and nuts
Sprinkle the crumbled feta and the toasted chopped nuts evenly across the salad, keeping the visual separation if desired.
- 11
Dress and finish
Offer the three dressings at the table for guests to choose. To plate immediately for 4 servings: drizzle about 1 tablespoon of a chosen dressing over each plate (or toss the whole salad gently with 3–4 tablespoons total, depending on preference). Finish with a light drizzle of olive oil (optional) and a sprinkle of lemon zest for brightness.
- 12
Serving suggestion
Serve immediately so greens stay crisp. Provide extra dressings, salt and pepper on the side.