Emerald Isle Greenscape Salad (Printable)

Layers of fresh greens, kiwis, grapes and mozzarella create a vibrant, visually stunning salad with a creamy drizzle.

# 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)

# Directions:

01 - Arrange the baby spinach and arugula on a large serving platter to form a lush green base.
02 - Layer the thinly sliced cucumber and diced green bell pepper evenly over the greens for color contrast.
03 - Scatter kiwi slices, halved green grapes, and sliced green olives across the salad to add texture and shade variations.
04 - Tuck fresh basil leaves throughout the salad to impart aromatic freshness and enhance the green palette.
05 - Whisk together the basil pesto, extra-virgin olive oil, lemon juice, salt, and freshly ground black pepper until well combined.
06 - Drizzle the dressing evenly over the entire salad to ensure balanced flavor.
07 - Artfully arrange mozzarella pieces in a meandering line across the greens; optionally, add small dollops of crème fraîche or Greek yogurt for added creaminess.
08 - Present the salad fresh so guests can appreciate the vibrant layers before tossing.

# Expert Tips:

01 -
  • It's a showstopper that looks like edible art—your guests will literally gasp when you bring it to the table
  • Completely vegetarian and gluten-free without tasting like you're missing anything
  • Takes just 25 minutes but tastes like you spent hours in the kitchen
  • The creamy mozzarella river is an unexpected touch that transforms simple greens into something truly memorable
02 -
  • Assemble this salad no more than 15 minutes before serving. The greens will start to wilt if they sit too long with the dressing, and you'll lose both the vibrant color and the crispness that makes this special.
  • Use a sharp knife for everything—dull blades bruise delicate vegetables and make them weep their juices. A bruised cucumber slice looks tired before it even gets to the plate.
  • Don't skip tasting your dressing before it goes on the salad. A slightly under-seasoned dressing ruins the whole experience, but you can't take it back once it's on.
03 -
  • Pat your greens completely dry after washing—any excess water will dilute your dressing and make the salad soggy
  • Slice everything on the bias or at interesting angles, not straight across. It catches light differently and looks more intentional
  • Keep the mozzarella in the refrigerator until the very last moment so it stays firm and creates a striking contrast against the greens
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