16.5oz. containerspring mixRomaine lettuce or any combination of red and green leaf lettuces can be used
10.5oz.grape tomatoesor half pint can be yellow sunshine cherry tomatoes, if desired
1cucumbersliced
1green pepperdiced
1/3cupred oniondiced
1cupwhole Kalamata olivespitted
1/3 to 1/2cupmild pepper ringsdrained and patted dry
1canartichoke heartsdrained and patted dry
1canhearts of palmdrained and sliced
1cansmall whole baby corn cobsdrained and patted dry
8oz.feta cheesecrumbled
2tbsp.caperspatted dry
2-3tsp.oregano
2-3tsp.basil
TARRAGON SALAD DRESSING:
1/2cupolive oil
1/3cupwhite wine vinegar
1/3 to 1/2cuphoneyas more
3/4tsp.pink Himalayan sea salt
1/2tsp.black pepper
1tsp.tarragon
1tbsp.lemon juice
2green onionssliced
1tsp.dijon mustard
Instructions
MEDITERRANEAN SALAD:
Layer salad ingredients in order above.
Sprinkle oregano and basil over top of Feta cheese and capers.
Toss salad before serving.
Drizzle salad dressing over top of salad.
TARRAGON SALAD DRESSING:
Place ingredients in blender and blend until mixture is emulsified – about 15-30 seconds.
Double ingredients if you like a lot of salad dressing.
Makes 1 ¼ cups dressing.
Notes
NOTE: If you are going to serve the whole salad at once (and don’t plan on any leftovers) you can add the salad ingredients and mix the salad. But if you don’t have 10 people planning to eat this salad it’s probably better to serve the dressing over individual servings because it won’t last otherwise.