Al Fresco Salad Recipe
Ingredients
Directions / Instructions
Why You'll Love This Al Fresco Salad
This Al Fresco Salad celebrates fresh seasonal ingredients with vibrant colors, crisp textures, and bright Mediterranean flavors. Tender grilled chicken, creamy mozzarella, ripe avocado, juicy cherry tomatoes, crisp cucumbers, and mixed greens are tossed together with a refreshing homemade lemon herb vinaigrette.
Whether you're enjoying lunch on the patio, hosting a summer barbecue, or looking for a nutritious dinner, this hearty salad is satisfying without feeling heavy. It's naturally high in protein, full of healthy fats, and loaded with fresh vegetables.
Ingredients
For the Salad
- 6 cups mixed salad greens
- 2 grilled chicken breasts, sliced
- 1 cup cherry tomatoes, halved
- 1 English cucumber, sliced
- 1 ripe avocado, sliced
- 1 cup fresh mozzarella pearls
- 1/4 cup thinly sliced red onion
- 1/4 cup Kalamata olives, pitted
- 2 tablespoons toasted pine nuts
- 2 tablespoons chopped fresh basil
For the Lemon Herb Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Prepare the Dressing
Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, parsley, salt, and pepper until emulsified.
2. Assemble the Salad
Arrange the mixed greens in a large serving bowl or platter. Top with the grilled chicken, tomatoes, cucumber, avocado, mozzarella pearls, red onion, and olives.
3. Add Garnishes
Sprinkle the salad with toasted pine nuts and chopped fresh basil.
4. Dress the Salad
Drizzle the lemon herb vinaigrette evenly over the salad just before serving.
5. Toss and Serve
Gently toss everything together or serve layered for an elegant presentation. Enjoy immediately while the vegetables are crisp and fresh.
Expert Tips
Allow the grilled chicken to rest before slicing to keep it juicy. Toast the pine nuts in a dry skillet for a richer flavor. Dress the salad just before serving to keep the greens crisp. Use fresh herbs whenever possible for the brightest taste.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add the avocado and dressing just before serving to maintain freshness and prevent browning.
Serving Suggestions
Pair this salad with warm artisan bread, garlic bread, grilled shrimp, roasted salmon, vegetable soup, or chilled pasta salad. It also makes an excellent side dish for grilled steaks or barbecue chicken.
Recipe Variations
Replace grilled chicken with grilled shrimp, steak, or chickpeas for a vegetarian version. Add quinoa, farro, roasted vegetables, feta cheese, or sun-dried tomatoes for extra flavor and texture. Swap mozzarella for burrata or goat cheese for a creamy twist.
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