Need a little salad inspo? Or a surefire way to impress your guests at your next backyard gathering? Meet my absolute favorite salad for summer entertaining!
This marinated salad is dressed to impress. It features marinated ripe summer tomatoes, a generous amount of avocado, fresh basil (don’t skimp here!), red onion and feta served over top of crisp mixed greens. It’s really simple to put together (just takes a little planning ahead for the marinating).
Pretty, right?
This recipe is adapted from a recipe I discovered in an issue of Cuisine at Home magazine years ago. Credit apparently goes to a San Francisco firefighter who used to make it for firehouse dinners, nourishing those hungry firefighters with pure deliciousness! And it’s definitely a recipe worth sharing!
Plus, who doesn’t need another way to use those perfectly ripe avocados?
If you’re dairy free or vegan, you can easily modify this recipe. Just sub out the feta for some crumbled almond or cashew cheese.
I hope you enjoy this salad as much as I do!
The Ultimate Summer Salad
Serves 6-8
For the vinaigrette:
¾ cup extra virgin olive oil
¼ cup white wine vinegar
1 large shallot, minced
Sea salt, to taste
Fresh ground pepper, to taste
For the salad:
3 avocados, pitted, peeled and sliced
2 tablespoons lemon juice
3 ripe tomatoes, sliced
½ small red onion, thinly sliced
1 cup basil, thinly sliced
4 oz. feta cheese, crumbled
Serve over:
12 oz. mixed salad greens
Directions:
Whisk together the ingredients for the vinaigrette.
Toss the sliced avocados in lemon juice (to prevent browning). In a large glass dish, layer the ingredients in order, starting with the avocado and finishing with the feta on top. Pour vinaigrette over the layers. Cover and chill 2-3 hours to marinate.
After the vegetables have marinated, serve them over mixed greens and enjoy immediately!
Adapted from “Something Different Salad” Cuisine at Home, June 2004
