Summer Chef's Salad Recipe

Name: Summer Chef's Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 garlic cloves, peeled; 2 teaspoons dried oregano; 5 cups mesclun salad blend (about 3 ounces); 10 ounces Black Forest ham, cut into matchstick-size strips; 6 ounces Swiss cheese, cut into matchstick-size strips; 1 1/2 cups coarsely shredded peeled carrots; 1 1/2 cups halved cherry tomatoes (about 10 ounces); 1 cup thinly sliced red onion; 2 hard-boiled eggs, cut into wedges; 1/4 cup slivered fresh basil

Servings: persons

1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
2 teaspoons dried oregano
5 cups mesclun salad blend (about 3 ounces)
10 ounces Black Forest ham, cut into matchstick-size strips
6 ounces Swiss cheese, cut into matchstick-size strips
1 1/2 cups coarsely shredded peeled carrots
1 1/2 cups halved cherry tomatoes (about 10 ounces)
1 cup thinly sliced red onion
2 hard-boiled eggs, cut into wedges
1/4 cup slivered fresh basil

1
Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth.
2
Season vinaigrette to taste with salt and pepper.
3
Set aside.
4
Arrange mesclun on large platter.
5
Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun.
6
Place egg wedges around edge of platter.
7
Sprinkle with slivered basil.
8
Drizzle with vinaigrette and serve.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 garlic cloves, peeled, 2 teaspoons dried oregano, and more.

Yes, Summer Chef's Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Chef's Salad

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