Emerald Isle Greenscape Salad (Print Version)

A vibrant layered salad highlighting fresh greens, kiwi, grapes, olives, basil, and creamy mozzarella cheese.

# What You'll Need:

→ Greens & Base

01 - 3.5 oz baby spinach leaves
02 - 1.8 oz arugula
03 - 1 small cucumber, thinly sliced
04 - 1 green bell pepper, diced

→ Green Accents

05 - 2 kiwis, peeled and sliced
06 - 3.5 oz green grapes, halved
07 - 1.8 oz green olives, pitted and sliced
08 - 1.1 oz fresh basil leaves

→ Dressing

09 - 3 tbsp basil pesto (store-bought or homemade)
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp lemon juice
12 - Salt and freshly ground black pepper, to taste

→ Cheese River

13 - 3.5 oz fresh mozzarella, torn or thinly sliced
14 - 1 tbsp crème fraîche or Greek yogurt (optional)

# Cooking Steps:

01 - Arrange baby spinach and arugula evenly on a large serving platter to create a lush foundation.
02 - Distribute thinly sliced cucumber and diced green bell pepper across the greens for layered texture and color.
03 - Scatter kiwi slices, halved green grapes, and sliced green olives across the salad to build depth and color variation.
04 - Tuck fresh basil leaves throughout the salad for aromatic notes and enhance the green palette.
05 - Whisk together basil pesto, extra-virgin olive oil, lemon juice, salt, and pepper until emulsified.
06 - Drizzle the dressing evenly over the entire salad to coat all ingredients lightly.
07 - Arrange fresh mozzarella pieces in a winding line across the salad, optionally dot with small spoonfuls of crème fraîche or Greek yogurt for creaminess.
08 - Present the salad fresh, allowing guests to admire the layered shades of green prior to tossing.

# Expert Advice:

01 -
  • It's a showstopper that requires no cooking, so you can spend your energy on the presentation instead of stress
  • Every bite is different—textures dance between crispy, creamy, and tender while the green palette keeps surprising you
  • Naturally gluten-free and vegetarian, it's the rare dish that makes everyone at the table feel included
02 -
  • Wet greens are the enemy of a beautiful presentation—pat everything dry before you start, and your plating work will actually stay where you put it
  • This salad is a temple to freshness. Assemble it no more than 15 minutes before serving, or the greens start to wilt and the colors lose their luminosity. It's worth timing around this constraint.
  • Room temperature mozzarella tastes creamier and spreads more easily than cold, so pull it from the refrigerator 10 minutes before you plate
03 -
  • Slice your cucumber and bell pepper last, right before assembly, so they stay at their crispest. Prepare everything else ahead of time and your plating becomes quick and stress-free
  • If mozzarella isn't available or you want something different, fresh burrata creates an even more luxurious river effect—it spreads like clouds across the landscape
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