Emerald Isle Greenscape Salad (Printable Version)

Layered green salad with fresh spinach, kiwi, olives, and creamy mozzarella for a vibrant presentation.

# What You 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 or thinly sliced
14 - 1 tbsp crème fraîche or Greek yogurt (optional)

# How To Make:

01 - Arrange baby spinach and arugula evenly on a large serving platter to create a lush foundation.
02 - Layer the thinly sliced cucumber and diced green bell pepper across the greens to provide color contrast.
03 - Distribute kiwi slices, halved green grapes, and sliced green olives throughout the salad to enhance texture and shade variation.
04 - Tuck fresh basil leaves around the salad for aromatic freshness and visual appeal.
05 - Whisk basil pesto, extra-virgin olive oil, lemon juice, salt, and pepper until well combined.
06 - Drizzle the dressing uniformly over all components to ensure balanced flavor.
07 - Arrange fresh mozzarella pieces in a meandering line atop the salad to simulate a river; optionally add small dollops of crème fraîche or Greek yogurt along the path for added creaminess.
08 - Present the salad fresh so guests can appreciate the layered green hues before tossing.

# Cooking Tips:

01 -
  • It's a showstopper that looks restaurant-quality but takes just 25 minutes, making you look like a culinary genius without the stress
  • Every layer brings different textures and flavors—the creamy mozzarella river, the bright kiwi pop, the savory olives—so every bite feels like discovering something new
  • It's naturally vegetarian, gluten-free, and easily adaptable, so you can serve it confidently to almost anyone at your table
02 -
  • The mozzarella river works best when arranged just before serving—mozzarella can become oily if it sits on the dressed salad too long, so timing is everything
  • Pat your greens completely dry before plating; even tiny water droplets will dilute your dressing and make the presentation less striking
  • Taste your pesto dressing before adding it to the salad—pesto can vary wildly between brands, and you might need extra lemon juice or a pinch of salt to balance it
03 -
  • If your pesto is too thick, thin it with a touch more lemon juice rather than extra oil—it keeps the flavor bright instead of heavy
  • Arrange your salad on a platter slightly angled toward the light so the greens glow and the mozzarella river catches the gleam
  • Make the mozzarella river the last thing you do—it's your signature flourish and should look intentional and fresh when the salad meets the table
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