Description
This vibrant Rainbow Veggie Crunch Salad is a delightful blend of fresh mixed greens, crisp vegetables, tangy feta, and olives, all tossed in a simple olive oil and vinegar dressing. Ready in just 15 minutes, it’s a nutritious and colorful salad perfect for a quick lunch or a refreshing side dish.
Ingredients
Scale
Salad Ingredients
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup cucumber, sliced
- 1 cup carrots, shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, sliced
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Wash all the vegetables thoroughly under cold water. Chop or slice the mixed greens, cherry tomatoes, bell peppers, cucumber, carrots, red cabbage, and red onion as specified to ensure even bite-sized pieces for the salad.
- Combine Ingredients: In a large salad bowl, add the mixed greens, halved cherry tomatoes, diced bell peppers, sliced cucumber, shredded carrots, shredded red cabbage, and thinly sliced red onion. Mix gently to combine the base of the salad evenly.
- Add Cheese and Olives: Sprinkle the crumbled feta cheese and sliced olives over the combined vegetables in the bowl. These add a salty, tangy dimension and enhance the overall flavor.
- Make Dressing: In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until emulsified. This simple dressing ties all the ingredients together with a bright, tangy finish.
- Toss the Salad: Pour the prepared dressing over the salad mixture. Toss gently with salad tongs or two large spoons to evenly coat all the vegetables and toppings with the dressing.
- Serve or Chill: Serve the salad immediately for a fresh crunch or refrigerate for 30 minutes prior to serving if you prefer a slightly chilled salad. This also allows the flavors to meld beautifully.
Notes
- Feel free to substitute the vinegar with lemon juice for a different tangy flavor.
- To make the salad vegan, omit the feta cheese or use a plant-based cheese alternative.
- Add nuts or seeds like walnuts or sunflower seeds for extra crunch and nutrition.
- This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
- Adjust salt and pepper to taste, especially if using salted olives.
