Third Wave Salad Recipe

Wash and thoroughly dry the mixed seasonal greens. Use a salad spinner or pat dry with clean kitchen towels. Transfer to a large mixing bowl.

Prepare the berries: if using strawberries, hull and slice them in halves or quarters depending on size. Add all berries to the bowl with the greens.

Add the thinly sliced red onion to the bowl. If you prefer a milder onion flavor, rinse the slices under cold water for 30 seconds and pat dry before adding.

Crumble the feta cheese and add it to the salad bowl, reserving a small pinch (about 1 tbsp) for garnish if desired.

Add the toasted sliced almonds to the salad bowl, reserving a small handful for garnish.

Toast almonds (if not pre-toasted)

Place 0.5 cup sliced almonds in a dry skillet over medium heat. Stir frequently until fragrant and lightly golden, 3–4 minutes. Transfer to a plate to cool to stop cooking.

In a small bowl or jar, combine 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 tablespoon minced shallot, 0.5 teaspoon minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon freshly ground black pepper.

Whisk while slowly drizzling in 3 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, secure the jar lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a pinch more salt or 0.5 tsp honey if you prefer sweeter, or 0.5 tsp more balsamic for sharper acidity.

Just before serving, drizzle about 3–4 tablespoons of the dressing over the salad (start with less — you can always add more). Gently toss the salad with tongs until the greens and berries are evenly coated. Taste and add more dressing if needed.

Transfer the tossed salad to a serving platter or divide among 4 plates. Sprinkle the reserved feta and almonds over the top for presentation. Serve immediately.