Garden Salad with Balsamic Dressing and Herb Feta


This garden salad is hearty enough to be a main dish. Serve with balsamic dressing on top to make the mix of veggies taste even better.

Garden Salad with Balsamic Dressing and Herb Feta
Total Time:
40 mins


  • 2 tablespoon balsamic vinegar

  • 6 tablespoon extra virgin olive oil

  • Juice from half of a lemon

  • A few sprigs of fresh mint, leaves picked and finely chopped

  • Sea salt

  • Freshly ground black pepper

  • 1 head of Boston lettuce or small heart of romaine lettuce

  • 3 small carrots, peeled

  • ½ of a cucumber

  • 6 radishes

  • 1 cup cherry or grape tomatoes, halved

  • ¼ of a head of broccoli, broken into florets

  • 2 Candy Cane beets, or beets, scrubbed, trimmed, and thinly sliced

  • A few sprigs of mixed soft herbs, such as mint, chives, flat-leaf parsley

  • 1 lemon

  • 6 ounce block of feta cheese

  • Sourdough bread, sliced lengthways into long pieces


  1. Put all dressing ingredients into a small screw-top jar with a tight--itting lid, adding a pinch of salt and pepper. Shake well and set aside.

  2. Remove any wilted or bruised outer leaves on the lettuce. Separate the rest of the leaves, tearing out any thick stems; tear leaves into bite-size pieces. Wash the leaves, spin dry in a salad spinner, and transfer to a serving bowl.

  3. Slice the carrots thickly on an angle. Halve the cucumber lengthwise and cut into half-moon slices. Slice the radishes as thinly as you can, and halve the tomatoes (or leave whole, if you like). Break up the broccoli florets into small bite-size pieces and add to bowl of lettuce along with the sliced beets. Gently toss together. Set aside.

  4. Finely chop the herbs on a cutting board. Grate lemon zest over the herbs and use your knife to sweep everything into the middle of the board. Place the block of feta on top to coat it with the herbs. Drizzle with a little olive oil. Sprinkle with a pinch of salt and pepper; turn it over and coat the other side of the cheese with the herbs.

  5. Toast the long slices of sourdough on a hot grill pan for a few minutes until golden with grill marks on both sides. When ready to serve, quickly dress the salad with half of the dressing and toss together. Serve the salad on the toasted bread with the herbed feta crumbled on top. Makes 4 servings.

Nutrition Facts (per serving)

339 Calories
20g Fat
32g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 339
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 754mg 33%
Total Carbohydrate 32g 12%
Total Sugars 10g
Protein 12g
Vitamin C 44.3mg 222%
Calcium 292.8mg 23%
Iron 3.1mg 17%
Potassium 655mg 14%
Folate, total 153.2mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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