Stove-Top Mediterranean Salad with Herb-Infused Cheese and Nutty Seeds

Ingredients

- For the Salad:
- 1 cup Romaine lettuce, chopped
- 1 cup Arugula
- 1 cup Kale, shredded
- 1 cup Baby spinach
- 1 cup Iceberg lettuce, chopped
- 1 cup Red leaf lettuce, chopped
- 1/2 cup Cucumbers, sliced
- 1/2 cup Radishes, thinly sliced
- 1/4 cup Onions, finely chopped
- 1 cup Tomatoes, diced
- 1/2 cup Sweet corn kernels (canned or cooked fresh)
- 1/2 cup Spring peas
- 1/2 cup Asparagus, blanched and chopped
- 1/2 cup Diced bell peppers
- 1/4 cup Olives, pitted and sliced
- 1/4 cup Walnuts, chopped
- 1/4 cup Pistachios, shelled
- 1/4 cup Sunflower seeds
- 1/4 cup Pumpkin seeds
- 1/4 cup Chickpeas, rinsed and drained (canned or cooked)

- For the Cheese Mixture:
- 1/4 cup Feta cheese, crumbled
- 1/4 cup Goat cheese, crumbled
- 1/4 cup Blue cheese, crumbled
- 1/4 cup Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh mint, chopped
- 2 tbsp Fresh basil, chopped

- For the Dressing:
- 1/4 cup Olive oil
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1 tsp Sugar
- Salt and pepper to taste

- For Garnish:
- 1/2 cup Blueberries
- 1/2 cup Strawberries, sliced
- 1 Peaches, sliced
- 1 Pear, sliced
- 4 Eggs, hard-boiled and sliced
- 1/4 cup Almonds, sliced

Instructions

1. Prepare the Cheese Mixture:
In a medium bowl, combine Feta, Goat, Blue, Mozzarella, and Parmesan cheeses. Add chopped parsley, mint, and basil. Mix thoroughly and set aside.

2. Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and sugar. Season with salt and pepper to taste. Adjust the seasoning based on your preference.

3. Blanch the Vegetables:
Bring a pot of water to a boil on the stove. Add asparagus, spring peas, and sweet corn; blanch for 2-3 minutes until bright and tender. Using a slotted spoon, transfer to an ice bath to cool quickly and retain color. Drain and pat dry.

4. Assemble the Salad:
In a large salad bowl, combine Romaine, Arugula, Kale, Baby spinach, Iceberg, and Red leaf lettuce. Add cucumbers, radishes, onions, tomatoes, blanched vegetables, bell peppers, and olives. Gently toss to mix.

5. Top the Salad:
Sprinkle the salad with walnuts, pistachios, sunflower seeds, pumpkin seeds, and chickpeas. Add the prepared cheese mixture over the top.

6. Garnish and Serve:
Arrange blueberries, strawberries, peaches, pear slices, and hard-boiled eggs attractively on the salad. Sprinkle with almond slices. Drizzle the dressing over the salad just before serving.

Preparation & Cooking Times

PT45M
45 minutes

Total Time

PT45M
45 minutes

Type of Dish

Lunch

Recipe Yield

Feeds 4 adults

Calories

Total: 2,100 calories

Keywords

Mediterranean salad, herb-infused cheese, nutty seeds, healthy lunch, gourmet salad, colorful salad, easy salad recipe, stove-top salad, mixed greens, fresh ingredients

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