Emerald Isle Greenscape Salad (Printer-Friendly)

Layered green leaves, fruit accents, and creamy mozzarella combine for a fresh, vibrant salad experience.

# 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 thin strips
14 - 1 tbsp crème fraîche or Greek yogurt (optional)

# How To Make It:

01 - Arrange baby spinach and arugula evenly on a large serving platter to form a vibrant green foundation.
02 - Layer thin cucumber slices and diced green bell pepper over the greens to add color and texture variety.
03 - Distribute sliced kiwi, halved green grapes, and sliced green olives artistically over the salad for depth and shade contrast.
04 - Tuck fresh basil leaves evenly throughout to infuse aromatic notes and accentuate the green palette.
05 - Whisk together basil pesto, extra-virgin olive oil, lemon juice, salt, and black pepper until emulsified.
06 - Evenly drizzle the dressing over the entire salad to unify flavors and enhance freshness.
07 - Artfully arrange torn mozzarella pieces in a meandering line across the salad, optionally dotting with crème fraîche or Greek yogurt for added creaminess.
08 - Present immediately, allowing diners to appreciate the salad’s layered green hues before tossing.

# Expert Suggestions:

01 -
  • It's a showstopper that looks restaurant-quality but takes just 25 minutes, making you feel like a culinary artist without the stress.
  • The creamy mozzarella river cuts through all those fresh, crisp greens in a way that feels both indulgent and surprisingly light.
  • Every bite brings different textures—tender spinach, snappy cucumber, sweet grapes, and that tangy basil pesto—so it never gets boring.
02 -
  • Moisture is your enemy in presentation salads—if any ingredient is even slightly wet, it will make the whole platter look limp within minutes. Pat everything dry with paper towels, and this includes the mozzarella if it's been in any liquid.
  • This salad is best eaten within 30 minutes of assembly. The pesto will continue to coat the greens and darken them slightly, which is actually beautiful, but the crispness fades. If you're making it ahead, assemble everything except the basil and mozzarella river, then add those final touches right before serving.
03 -
  • Invest in a good sharp knife and a mandoline for slicing vegetables uniformly—these tools are the difference between a salad that looks homemade and one that looks intentional.
  • The secret to mozzarella that tastes amazing is temperature; let it warm to room temperature before serving, and never skip the quality—fresh mozzarella from a good cheese shop tastes nothing like the rubbery version from a supermarket.
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