Top view of a Simple Salad in a plate


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I never think of myself as a great salad maker. Somehow I never get the oil and vinegar ratio quite right. This recipe, inspired by Patricia Wells’ Cheesemaker Salad, uses cream instead of oil, which gives it a lighter and richer flavor. I serve it with mixed greens, but you can substitute spinach or your favorite salad greens.


3 tablespoons white wine vinegar

1 shallot, peeled and sliced

3 tablespoons heavy cream

salt and pepper to taste

fresh mixed greens

12 cherry tomatoes, cut in half

½ cucumber sliced

¼ cup feta cheese, crumbled (optional)


Combine vinegar and shallot in small bowl. Let marinate for two hours.

Place greens, cucumbers, and tomatoes into a big salad bowl. Season with salt and pepper. Pour vinegar and shallots on top and gently toss. Drizzle heavy cream and gently toss.

Garnish with feta cheese. (optional)

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