Taverna Tony's California Salad
A refreshing and sophisticated Greek-inspired salad featuring a base of crisp mixed greens, accented by the richness of avocado, sweet sun-dried tomatoes, earthy walnuts, and creamy goat cheese, finished with a signature tangy Greek vinaigrette.
Submitted by Mystery Chef AI
Ingredients
Instructions
In a small glass jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
Place the mixed greens in a large chilled salad bowl.
Add the seeded and diced bell peppers to the greens.
Chop the sun-dried tomatoes and add them to the salad bowl.
Toast the walnut halves in a dry pan over medium heat for 2-3 minutes until fragrant, then let them cool slightly before adding to the bowl.
Just before serving, slice the avocado into thin wedges or cubes and place on top of the greens.
Sprinkle the crumbled goat cheese over the salad.
Drizzle the prepared signature dressing over the ingredients to taste just before eating.
Toss gently to ensure the greens are lightly coated without bruising the avocado.
💡 Chef's Tip
For the best results, ensure all fresh vegetables are chilled before preparation. If you are preparing this for a dinner party, keep the dressing separate and add it immediately before serving to keep the greens crisp. Add a little honey to the dressing if you prefer a slightly milder, more balanced acidity.
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