This salad hits the spot for me. It’s salty and sweet. Crunchy and fresh.
Served alongside a perfect tangy balsamic dressing and you have perfection.
I don’t want to measure this salad out for you. It speaks for itself. When I build this salad I work from the inside out.
First chopping the romaine lettuce and cucumber, take your time to hone your knife skills.
It’s a perfect opportunity to dive into your OCD. After the lettuce and cucumber, I chop up the carrots and the radishes. Finishing with the feta and pepperoncini.
I never add the dressing to this salad I always just leave it on the side for people to dress themselves, that way you get leftovers the next day. No one likes a soggy leftover salad.
Feta (Omit for vegan option)
1 shallot, minced super fine
1 small garlic clove, grated
1 teaspoon dijon mustard
1 teaspoon honey
1/4 cup balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste
Combine the shallot, garlic, dijon, honey, and balsamic in a bowl. Slowly whisk in the olive oil. Add salt and pepper and whisk again.