Ingredients

  • 1 green salanova butter lettuce (or similar small lettuce leaves)
  • 1 continental cucumber
  • 1 punnet of cocktail tomatoes
  • 100g of feta cheese (optional)
  • 1 small yellow or orange capsicum
  • handful of sunflower seeds (lightly roasted)

Dressing ingredients

  • White Balsamic vinegar (2-3 tablespoons)
  • Olive oil (4 tablespoons)
  • ¼ teaspoon brown sugar

Author of this recipe

Steven Roberts

Steven Roberts

Amateur cook

I love sensational simplicity and the flavours, colours of wonderful fresh produce. A founding member and regular contributor to Love my Salad, I'm based in Newcastle, Australia. Read more
Total votes: 8

I love this salad because is all about simplicity. It’s a flat salad, which I like much better than bowl salads as the dressing compliments the vegetables rather than suffocating them. I use cocktail tomatoes as they are sweeter and I like the cucumber cut in wedges and the capsicum in large strips. In this version we add a little crumbled feta cheese and roasted sunflower seeds.

Preparation

Rinse & spin dry the lettuce leaves then blend dressing ingredients together. Spoon half the dressing on a large flat serving plate first. Then place handfuls of lettuce leaves that sit on top of dressing on the plate. (This means the leaves don't get too covered in dressing). Cut the tomatoes into quarters and place on lettuce and add sliced cucumber and capsicums. Cut or crumble feta over the top and sprinkle the roasted sunflower seeds. Drizzle remainder of dressing lightly over the top of the salad. Season with salt and pepper. Well with the feta you don't really need the salt. Enjoy!

Tips from the author

In this salad I used one head of the green salanova butter lettuce because of the small leaves. You can also use your favourite bag of mixed lettuce leaves or a normal butter lettuce.

 

This salad will serve 4 people as a starter or side dish.

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