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Colorful Easter Salad with fresh vegetables and spring ingredients

Easter Salad

A fresh and vibrant salad that captures the spirit of spring with crunchy vegetables, tangy feta, and a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Fresh Salad Ingredients
  • 4 cups fresh mixed greens (spinach, arugula) Rinse and dry before use.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced Slice as thin as possible to minimize odor.
  • 1/2 cup crumbled feta cheese Can substitute with chickpeas for a vegan option.
  • 1/4 cup sunflower seeds For added crunch.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar Adjust to taste.
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by rinsing your fresh greens and drying them. A salad spinner is recommended.
  2. Dice the cucumber, slice the cherry tomatoes in half, and thinly slice the red onion.
Assembly
  1. In a large bowl, combine the mixed greens, tomatoes, cucumber, red onion, and sunflower seeds.
  2. If using, sprinkle crumbled feta cheese into the bowl.
Dressing
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  2. Pour the dressing over the salad and toss gently to combine.
Serving
  1. Serve in a beautiful bowl, optionally topping with extra sunflower seeds.

Notes

Fresh ingredients greatly enhance flavor; visit a local farmer's market. Use leftovers within 24 hours to avoid sogginess.