New Orleans Soaked Salad
Immerse yourself in the vibrant flavors of the South with this New Orleans Soaked Salad, a refreshing and flavor-packed dish that's perfect for any occasion. Featuring crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, tangy kalamata olives, and creamy feta cheese, this salad is brought to life with a zesty red wine vinaigrette infused with Dijon mustard, honey, garlic, and oregano. What sets this recipe apart is its signature "soaking" step—allowing the salad to chill and marinate for at least an hour, ensuring every bite bursts with bold, harmonious flavors. Quick to prepare in just 20 minutes, this chilled salad is an ideal side dish for summer cookouts, potlucks, or as a light stand-alone meal. Elevate your table with this easy and irresistible New Orleans-inspired dish that’s as flavorful as it is effortless.
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Recipe Information
Ingredients
- 1 head romaine lettuce
- 2 cups cherry tomatoes
- 1 large cucumber
- 1 medium red onion
- 1 medium green bell pepper
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 0.25 cup red wine vinegar
- 0.5 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place it in a large salad bowl.
Slice the cherry tomatoes in half and add them to the bowl.
Peel the cucumber, slice it in half lengthwise, and remove the seeds with a spoon. Slice the cucumber into half-moons and add them to the salad.
Peel and thinly slice the red onion into rings. Add it to the bowl.
Dice the green bell pepper into small pieces and add it to the salad.
Roughly chop the kalamata olives and sprinkle them over the salad.
Crumble the feta cheese and set it aside to add later.
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the salad, tossing well to ensure every ingredient is coated.
Cover the salad bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and ‘soak.’
Before serving, sprinkle the crumbled feta cheese on top and give the salad a gentle toss.
Serve chilled as a side dish or enjoy on its own!
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4014 mg | 175% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 34.7 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 877 mg | 67% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3092 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
