- 1 bag of fresh mixed greens
- 1 package of Feta cheese
- 1 red onion
- Raspberry Balsamic Vinegar
- Ascolano Extra Virgin Olive Oil
- *optional: Green olive tapenade
Vinaigrette: Combine 50% Raspberry Balsamic Vinegar and 50% Ascolano Olive Oil together in a cruet and shake vigorously to emulsify.
Pour bag of mixed greens into a large salad bowl. Sprinkle Feta cheese and diced red onion on top of salad. Drizzle vinaigarette atop salad.
For a tasty addition, serve a spread of green olive tapenade atop a toasted crostini.