Emerald Isle Greenscape Salad (Print-Friendly)

Vibrant green layers with fresh mozzarella, kiwi, and basil pesto dressing combine for a bright, flavorful dish.

# What You'll Need:

→ Greens & Base

01 - 3.5 oz baby spinach leaves
02 - 1.75 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 - 1.75 oz green olives, pitted and sliced
08 - 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 into small pieces or cut into thin strips
14 - 1 tbsp crème fraîche or Greek yogurt (optional, for extra creaminess)

# How To Make It:

01 - Arrange baby spinach and arugula evenly on a large serving platter to form a lush green foundation.
02 - Layer thin cucumber slices and diced green bell pepper over the greens, distributing to create color contrast.
03 - Scatter kiwi slices, halved green grapes, and sliced green olives over the base to enhance texture and shade variations.
04 - Distribute fresh basil leaves throughout the salad to add aromatic freshness and deepen the green palette.
05 - Whisk together basil pesto, extra-virgin olive oil, lemon juice, salt, and black pepper until emulsified.
06 - Drizzle the dressing evenly over the assembled salad to ensure balanced flavor throughout.
07 - Arrange torn or sliced mozzarella pieces in a meandering line across the salad. Optionally, dot with small spoonfuls of crème fraîche or Greek yogurt for added creaminess.
08 - Present immediately to preserve vibrant colors and allow guests to admire the layered greens before tossing.

# Expert Advice:

01 -
  • It's a showstopper that takes just 25 minutes, making you look like a culinary wizard without the stress
  • Every bite delivers different textures and flavors—crispy, creamy, tangy, and fresh all at once
  • It's naturally vegetarian and gluten-free, so you can serve it confidently to anyone at your table
  • The visual drama of all those shades of green creates instant conversation and admiration before anyone even tastes it
02 -
  • The difference between a beautiful salad and a sad one is serving it immediately after assembly. Every minute counts here; the greens begin wilting, the colors fade, and the textures soften.
  • Slice your vegetables no more than 30 minutes before serving. Once cucumber hits air, it begins releasing water that will make everything soggy if you're not careful.
  • The mozzarella river is more striking if you arrange it last, literally just before the platter hits the table. It's your grand finale, not your foundation.
03 -
  • Use a mandoline to slice cucumbers paper-thin—it elevates the whole presentation and makes each piece more delicate
  • Don't dress the salad too far in advance. The greens will wilt and the colors will dull. Dress it five minutes before serving, maximum
  • If you want to add crunch, toss some toasted pistachios or pumpkin seeds in just before the river, but do it as your final step
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