Leafy Green Salad with Olives and Sun-Dried Tomatoes

Step-by-step method

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At a glance

This fresh leafy salad comes together in just 15 minutes with minimal effort. You're simply tearing greens, tossing in olives and sun-dried tomatoes with mozzarella, then mixing up a quick vinaigrette—making it a versatile side that pairs beautifully with grilled meat or bread.

  1. 1/4

    Tear the leaves

    Place the washed and dried lettuce in a bowl. Tear the lollo biondo and lollo rosso into smaller pieces. Toss together.

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  2. 2/4

    Add the rest of the ingredients

    Add the olives, sliced into rounds, the chopped sun-dried tomatoes and torn mozzarella. Toss again.

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  3. 3/4

    Dressing

    Pour the wine vinegar into a bowl and add salt and pepper. If you like your dressing a touch sweeter, add a pinch of sugar too. Whisk with a small whisk until the salt has dissolved.

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Leafy Green Salad with Olives and Sun-Dried Tomatoes

bohynekuchyne
Active time total 8 min
Prep 8 min Cook —
10 Ingredients
4 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

155 kcal

Calories

16 g

Carbohydrates

8 g

Fats

7 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Nothing tastes quite as good as meat straight off the grill, paired with fresh homemade baguette or bread and a good salad. And with salads, you can play around endlessly, swapping in different ingredients.

Gluten-free Vegetarian Salad Mediterranean

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