Emerald Isle Greenscape Salad (Printer View)

Vibrant greens, kiwi, olives, and creamy mozzarella combine for a refreshing, visually appealing dish.

# What you'll need:

→ Greens & Base

01 - 3.5 oz baby spinach leaves
02 - 1.75 oz arugula
03 - 1 small cucumber, thinly sliced
04 - 1 green bell pepper, diced

→ Green Accents

05 - 2 kiwis, peeled and sliced
06 - 3.5 oz green grapes, halved
07 - 1.75 oz green olives, pitted and sliced
08 - 1 oz fresh basil leaves

→ Dressing

09 - 3 tbsp basil pesto (store-bought or homemade)
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp lemon juice
12 - Salt and freshly ground black pepper, to taste

→ Cheese River

13 - 3.5 oz fresh mozzarella, torn into small pieces or cut into thin strips
14 - 1 tbsp crème fraîche or Greek yogurt (optional, for extra creaminess)

# Method:

01 - Arrange the baby spinach and arugula as the base on a large serving platter, creating a lush landscape.
02 - Layer the cucumber slices and diced green bell pepper evenly over the greens to add color variation.
03 - Scatter the kiwi slices, green grape halves, and sliced green olives artistically over the salad to build depth and shade variation.
04 - Tuck fresh basil leaves throughout the salad for aromatic freshness and to enhance the green palette.
05 - Whisk together the basil pesto, extra-virgin olive oil, lemon juice, salt, and black pepper until well combined.
06 - Drizzle the prepared dressing evenly over the entire salad to integrate the flavors.
07 - Artfully arrange the mozzarella pieces in a meandering line across the salad surface; optionally dot with small spoonfuls of crème fraîche or Greek yogurt for added creaminess.
08 - Serve immediately to preserve the vibrant colors and layered presentation before tossing.

# Expert Advice:

01 -
  • It's a salad that stops conversations—people actually pause to photograph it before eating, which feels like the highest compliment
  • Every bite brings a different texture and flavor, from crisp cucumber to sweet grapes to peppery arugula, so it never feels monotonous
  • You'll feel impossibly sophisticated serving this, yet it takes less time than scrolling social media
02 -
  • This salad will weep liquid if it sits for more than fifteen minutes—the cucumber releases water and everything becomes soggy. Serve it fresh, or assemble everything but the dressing until the last possible moment
  • The mozzarella matters more than you'd think; room-temperature or cool mozzarella will taste creamy and tender, but cold-from-the-fridge mozzarella becomes rubbery and loses its delicate charm
03 -
  • Pat your greens completely dry after washing; water clinging to the leaves will dilute your dressing and make the whole salad taste weak
  • Cut all your vegetables roughly the same thickness so the salad eats evenly—thin slices of cucumber with chunky pepper pieces makes for an uneven experience
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