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Tangled Garden Salad

Tangled Garden Salad

Wife with the Knife
This Tangled Garden Salad is like a garden party in a bowl! Crunchy cucumbers, sweet sundried tomatoes, and briny Kalamata olives, all topped with crumbly blue cheese and creamy balsamic dressing. Fresh, bold, and delicious. Perfect for any meal or as the star of the show! You won’t stop at just one bite!
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Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Salad, Side Dish, starter
Cuisine Mediterranean Style
Servings 4

Ingredients
  

Salad

  • 4 cups mixed greens
  • ½ cup sundried tomatoes thinly sliced
  • 1 medium Vidalia onion thinly sliced
  • ½ cup Kalamata olives halved or sliced
  • 1 English cucumber cut into matchsticks (centers discarded)
  • ½ cup crumbled blue cheese

Creamy Balsamic Dressing

  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 3 tbsp mayonnaise
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp brown sugar
  • 1 tsp basil paste see notes for Fresh Basil Paste
  • 2 tbsp water optional
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • For the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, mayonnaise, garlic, Dijon mustard, brown sugar, basil paste, and water (if using). Season with salt and pepper to taste.
  • In a large bowl, combine the mixed greens, sundried tomatoes, Vidalia onion, Kalamata olives, and cucumber matchsticks.
  • Toss gently to combine the ingredients.
  • Sprinkle crumbled blue cheese over the top.
  • Drizzle with the creamy balsamic dressing and toss lightly again just before serving.
  • Enjoy

Notes

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Keyword Arugula Apple Salad, Balsamic Dressing, caramelized onions, Creamy Balsamic, Cucumbers, Fresh Salad, Kalamata Olives, Sweet and Tangy