Author Notes
This green and Greek salad, drizzled with a balsamic glaze, is a breeze to prepare for any summertime meal. —tw
Ingredients
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1 teaspoon
Dijon mustard
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1/4 cup
balsamic vinegar
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1/4 teaspoon
kosher salt
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1/4 cup
extra-virgin olive oil, preferably Greek
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1/4 cup
green Manzanilla olives, pitted and chopped
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1/4 cup
kalamata olives, pitted and chopped
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4 cups
mixed baby lettuces
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1/2 cup
large basil leaves, packed
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4
pickling cucumbers or small Persian cukes, peeled and thinly sliced
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1/2 cup
Marcona almonds
Directions
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Combine the mustard, vinegar, and salt in the bottom of a large mixing bowl and whisk until smooth. While whisking, drizzle in the oil until completely incorporated.
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Add the olives, lettuce, basil, cukes, and Marcona almonds and toss to combine.
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