Abstract Expressionist Salad Layers (Print version)

Vibrant layers of fresh produce and herbs combined with crunchy seeds and feta create a sensory delight.

# What You Need:

→ Vegetables & Fruits

01 - 1 cup cherry tomatoes (red and yellow), halved
02 - 1 small golden beet, peeled and shaved
03 - 1 small cucumber, sliced into ribbons
04 - 1/2 cup red radishes, thinly sliced
05 - 1 cup watermelon, cut into irregular cubes
06 - 1 ripe avocado, cubed

→ Greens & Herbs

07 - 1 cup mixed baby greens (arugula, baby spinach, frisée)
08 - 2 tbsp fresh mint leaves, torn

→ Crunch & Texture

09 - 1/4 cup toasted pumpkin seeds
10 - 1/4 cup pomegranate seeds

→ Cheese

11 - 1/4 cup crumbled feta cheese

→ Dressing

12 - 3 tbsp extra-virgin olive oil
13 - 1 tbsp white balsamic vinegar
14 - 1 tsp honey
15 - 1/2 tsp Dijon mustard
16 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Arrange all vegetables and fruits separately in bowls for easy assembly.
02 - Scatter mixed baby greens and torn mint leaves loosely on a large serving platter or shallow bowl.
03 - Artfully distribute cherry tomatoes, shaved golden beet, cucumber ribbons, radish slices, watermelon cubes, and avocado atop the greens, allowing colors and textures to intermingle.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese irregularly over the layered ingredients.
05 - Whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
06 - Drizzle the dressing generously over the salad using zigzag and splatter motions to mimic brushstrokes.
07 - Present immediately so diners can admire the artistic arrangement before mixing.

# Expert tips:

01 -
  • It's naturally gluten-free and vegetarian, so you can serve it to almost anyone without stress or substitutions.
  • The whole thing comes together in twenty minutes, yet looks like you spent hours planning every element.
  • Every bite is different because the ingredients are scattered freely, giving you a new flavor adventure with each forkful.
02 -
  • Prep everything before you start assembling—once you begin scattering vegetables, you want to work quickly so nothing has time to oxidize or wilt.
  • The watermelon absolutely must go on last, right before serving. It releases water quickly, and if it sits on the other ingredients for even ten minutes, everything gets soggy.
  • Don't dress the entire salad ahead of time. If you're serving more than two people, dress individual plates or bring the dressing on the side so diners can control how much they want.
03 -
  • If you don't have a mandoline, a sharp knife and a steady hand work just fine. The ribbons don't need to be perfect—slightly thick or thin variations actually add to the artistic look.
  • Make the dressing in the morning and let it sit in the fridge. The flavors meld and deepen, and it emulsifies better than a fresh dressing. Just whisk it again before drizzling.
Go back