Ingredients:

For the Dressing: ¼ cup extra virgin olive oil, 3 Tablespoons red wine vinegar, 1 garlic clove, minced, ½ teaspoon dried oregano, ¼ teaspoon Dijon mustard, ¼ teaspoon salt and a pinch of freshly ground black pepper.

For the Salad: 1 seedless cucumber sliced thin, 1 green bell pepper chopped into 1 inch pieces, 2 cups of halved cherry tomatoes, 5 ounces of crumbled Feta cheese, 1/3 cup of Lil Bid Kitchens Pickled Red Onions, 1/3 cup of pitted Kalamata Olives, 1/3 cup of torn fresh Mint leaves.

Let’s make this salad!

Mix all the dressing ingredients in a small bowl and mix with a whisk. Pro Tip: do this step the night before to allow all the flavors to marry. (If you can’t do it the night before, it will be ok.)

For the Salad: I like to layer the ingredients into a disposable aluminum ½ sheet pan. To step it up, add some grilled chicken breasts sliced thin. Save those LBK Pickled Red Onions to top the salad with. (That bright red will definitely grab the attention of everyone). The final step is to dress the salad. Pro Tip: Put the fresh Mint leaves in one hand and slap them with your other hand. That will release the natural oils of the leaves. Now, you can tear the leaves for a rustic look or cut them chiffonade (*GTS) style to make it fancy.

*GTS = Google That Shit!

You're invited to our charcuterie board workshop!

Join us at Walden Floral Design for an evening of charcuterie, flowers, and fun! You'll learn how to create the perfect charcuterie board, as well as the art of arranging flowers. This event is perfect for all levels. Plus, you'll get to take home your very own charcuterie board and floral arrangement! Book your spot now for a delightful learning experience.