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Jalapeno Balsamic Summer Salad

Jalapeno White Balsamic Summer Salad Recipe - Easy and Refreshing!

Looking for a vibrant summer salad that combines crisp flavors? Try our Jalapeno White Balsamic Summer Salad, featuring mixed greens, cherry tomatoes, cucumber, red onion, and a surprising twist of watermelon. Topped with crumbled feta cheese and toasted pine nuts or slivered almonds, this salad is a symphony of textures and tastes.

Our Baker and Olive Jalapeno White Balsamic Vinegar adds a tangy kick, balanced perfectly with the creaminess of crumbled feta and the satisfying crunch of nuts. Add in the homemade vinaigrette using our Mediterranean Blend Extra Virgin Olive Oil and every bite is a harmonious blend of flavors.

Easy to prepare and bursting with freshness, this Jalapeno White Balsamic Summer Salad is an ideal side dish for your outdoor gatherings or a delightful light meal on its own. Elevate your summer dining experience with this delectable salad that brings together the best of the season's produce.

Try our recipe today and experience the joy of a summer salad that's as beautiful as it is delicious. Enjoy the flavors of the season with every forkful!

Ingredients:

  • 4 cups mixed greens (lettuce, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1 cup fresh watermelon, cubed
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts or slivered almonds

For the Dressing:

  • 1/4 cup Baker and Olive Jalapeno White Balsamic Vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Salad:

    • Combine mixed greens (lettuce, spinach, arugula) for diverse textures.
    • Halve cherry tomatoes for vibrant color and flavor.
    • Slice cucumber for a refreshing element.
    • Thinly slice red onion for a subtle tang.
    • Cube watermelon for a sweet, juicy contrast.
    • Add crumbled feta cheese for creaminess.
    • Incorporate toasted pine nuts or slivered almonds for crunch.

  2. Make the Dressing:

    • Mix Baker and Olive Jalapeno White Balsamic Vinegar and Dijon mustard.
    • Add minced garlic for depth.
    • Drizzle in extra-virgin olive oil for balance.
    • Season with salt and pepper.

  3. Assemble the Salad:

    • Combine greens, cherry tomatoes, cucumber, red onion, watermelon, feta, and nuts.
    • Dress with the vinaigrette.

  4. Serve and Enjoy:

    • Plate the salad and garnish with additional nuts.
    • Enjoy a refreshing Jalapeno White Balsamic Summer Salad.
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