Imagine a salad that transports you straight to the sun-soaked coastlines of Italy with every single bite. This Sun-Dried Tomato Salad isn't just another ordinary side dish – it's a vibrant, flavor-packed culinary journey that combines the intense richness of sun-dried tomatoes, the creamy tang of feta, and the briny punch of olives. In just 10 minutes, you'll create a restaurant-worthy salad that will make your friends and family believe you've secretly trained as a gourmet chef!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup sun dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 cups mixed greens
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the mixed greens thoroughly and patting them dry with a clean kitchen towel or paper towels.
- Chop the sun-dried tomatoes into small, bite-sized pieces to ensure even distribution throughout the salad.
- Slice the olives thinly, creating delicate rings that will complement the other ingredients.
- In a large salad bowl, spread the mixed greens as a fresh, crisp base for the salad.
- Sprinkle the chopped sun-dried tomatoes evenly over the mixed greens.
- Add the sliced olives across the salad for additional texture and Mediterranean flavor.
- Crumble the feta cheese over the top, allowing it to create small, tangy pockets throughout the salad.
- In a small separate bowl, whisk together the olive oil and red wine vinegar to create a simple vinaigrette dressing.
- Season the vinaigrette with salt and freshly ground black pepper to enhance the overall flavor profile.
- Drizzle the prepared vinaigrette over the salad just before serving, ensuring an even coating of the ingredients.
- Gently toss the salad to mix all ingredients and distribute the dressing evenly.
- Serve immediately to enjoy the fresh, vibrant flavors and crisp textures of the salad.
Tips
- Always use high-quality, plump sun-dried tomatoes for maximum flavor intensity.
- Pat your mixed greens completely dry to prevent a watery salad.
- For extra flavor, briefly toast the olives in a dry pan before adding them to the salad.
- Use fresh, high-quality olive oil and red wine vinegar for the dressing.
- If possible, let the salad sit for 2-3 minutes after dressing to allow flavors to meld.
- For a protein boost, add grilled chicken or chickpeas.
- Serve immediately to maintain the crisp texture of the greens.
Nutrition Facts
Calories: 645kcal
Carbohydrates: 38g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
