Greek Summer Salad: Strawberries and Feta on Mixed Baby Greens

Ingredients

• 8 ounces mixed baby greens
• 2 tablespoons fresh tarragon, chopped
• 1/2 pint fresh strawberries, sliced
• 2 ounces kalamata olives, pitted and sliced
• 1/3 cup walnuts, chopped and toasted
• 3/4 cup feta cheese, crumbled
• lemon zest

Greek Vinaigrette

• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon garlic, finely minced
• 1 teaspoon shallot, finely minced
• 1/2 teaspoon Greek oregano
• 1/2 teaspoon coarse salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup extra-virgin olive oil
• 6 tablespoons light olive oil

Directions

1. 1

   Wash & rinse your salad greens, pat dry with paper towels to ensure most of the water has been removed from the leaves. Set aside.

2. 2

   In a large serving bowl, whisk together the first 7 VINAIGRETTE ingredients. Continue whisking while adding a slow and steady stream of extra-virgin olive oil, followed by the mild/light olive oil. Whisk until you get a creamy, emulsified mixture. (Makes about 1 cup. Refrigerate in an airtight container for up to 2 weeks.).

3. 3

   Add the salad greens, tarragon, strawberries, and olives to the bowl; gently toss to coat all your salad leaves with the vinaigrette.

4. 4

   Equally divide your salad and place on chilled plates; top with the walnuts, feta, and lemon zest. Do like the Greeks, serve with crusty Italian or French bread to mop up the leftover vinaigrette and strawberry juices.