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Field greens with creamy Greek cheese and honey dressing is my go-to salad for sunny days or when I only have a quick lunch break. That creamy cheese mixed with crunchy greens and sweet tangy sauce just shouts good vibes every time and reminds me of garden feasts in summer.
I actually threw this salad together the first time for a buddy who had friends over on a crazy hot day and we wanted something easy and light. Since then I keep making it and friends always want seconds.
Ingredients
- Field greens: Pick super fresh ones—the brighter the green the tastier it’ll be
- Greek cheese: Creamy and a little salty, go for the classic made from sheep’s milk if you can
- Cherry tomatoes: Sweet, juicy little tomatoes add a burst of color and freshness
- Red onion: Gives a gentle kick and goes great with the other flavors
- Walnuts: Crunchy and tasty—get the freshest ones possible
- Olive oil: Use a good cold-pressed one for mixing up your vinaigrette
- Apple cider vinegar: Adds a nice fruity sharpness
- Honey: Brings natural sweetness, try to use a mild local kind
- Salt and pepper: Grind it fresh if possible for extra pep
Step-by-step guide
- Mix it up:
- Pour the honey dressing over the salad greens and gently toss with a pair of big spoons. Make sure everything’s just lightly coated. Serve straight away in bowls or on plates and enjoy!
- Dressing time:
- In a little bowl, whisk honey, apple cider vinegar, and olive oil together. Shake in a pinch of salt and fresh pepper, then keep whisking until it all looks nicely mixed.
- Add cheese and nuts:
- With your hands, crumble the cheese right over the salad, then sprinkle on some roughly chopped walnuts to get that perfect hit of crunch.
- Toss in veggies and onions:
- Slice your cherry tomatoes in half and drop in the thin onion rings too. All those colors and flavors keep things interesting.
- Start with greens:
- Spread your washed, well-dried greens out in a big bowl. This way they'll stay fresh and fluffy, not soggy when you add the dressing.
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Good to know
Field greens are packed with vitamins, plus a bunch of iron and folic acid
Greek cheese is a great source of protein and healthy fats
Hearty walnuts add top-notch nutrients to every bite
Putting honey in your vinaigrette makes it sweeter and takes the edge off the onion
I seriously adore Greek cheese in this. It doesn’t melt right away and gives the whole salad a massive flavor boost. Even my little nieces have begged for seconds after tasting it at picnics.
How to keep your salad fresh
Field greens get limp pretty fast so try to eat them as soon as you can. If you end up with leftovers, keep the dressing and salad in separate containers in the fridge and only combine them right before you eat. Your greens will stay crisp and won’t lose their nutrients that way.
Need to swap an ingredient
If you’re out of walnuts, toasted sunflower seeds or pecans are awesome too. Not into Greek cheese? Go with a mild goat cheese. And if you want the salad a bit fruitier, sliced grapes are totally delicious in place of tomatoes.
Serving ideas
This field greens salad with cheese and honey dressing is awesome for a light lunch on hot days. Or pair it with oven-baked potatoes, some baguette, or grilled chicken. It’s always a hit at our family’s summer BBQs.
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How it fits into Greek and German salad traditions
Greek cheese has been loved for ages. Mixing it with crunchy greens, veggies, and honey brings in that Mediterranean vibe and ties in local harvests. So it just fits right in with modern everyday meals in both places.
Frequently Asked Questions
- → Can I use nuts besides walnuts?
Sure thing, pecans or pine nuts work great too and make it a little different.
- → How do I keep field greens extra crisp?
Wash them well, let them dry completely, and only add the dressing just before you eat.
- → Which vinegar works best for honey vinaigrette?
Apple cider vinegar goes perfectly, but if you want a gentler taste, try white wine vinegar instead.
- → Can I prep this ahead?
Chop and store the ingredients early, but toss everything and add the dressing right before serving.
- → How can I tweak the flavor?
Chop up some fresh herbs like parsley or mint, or add a squeeze of lemon juice for more zing.