Go Back
Print

The Heirloom Salad

A delicious, easy seasonal salad.
Course Salad
Cuisine Italian
Keyword easy lunch recipe, light recipe, summer recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

Salad:

  • 4 cups mixed baby greens
  • 1 cup baby arugula
  • 1 small fennel bulb, thinly sliced
  • 1 red, 1 orange and 1 yellow heirloom tomato, diced
  • ½ of one small red onion, thinly sliced
  • Shaved Parmigiano Reggiano

Dressing:

  • 3 Tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 Tablespoons good quality Balsamic vinegar
  • 1 clove garlic, peeled and minced
  • ½ cup extra virgin olive oil
  • pinch of sea salt and freshly ground pepper

Instructions

Salad:

  • Combine all salad ingredients on platter, dress, toss and plate. Use a ‘Y’ peeler to shave Parmesan on top of plated salad and serve.

Dressing:

  • Combine all ingredients and whisk till emulsified. Dress salad, top with shaved Parmesan.