Confetti Greens

Mini cucumbers, Castelvetrano olives, and fresh herbs are staples in my fridge—they add incredible flavor to so many of my salads. But they’re equally delicious in a salad of their own! This quick salad is perfect for when you want something crunchy, fresh, and you don’t have a ton of time. It’s a great side for a juicy steak and even better served on toast with cottage cheese. Like my Dilly Cucumber Salad and Mediterranean Chopped Salad, the superfine chop puts this salad in a league of its own.

The beauty of this recipe is that you can use whatever’s in your fridge. Don’t have arugula? Use spinach or kale. Swap out an English cucumber for minis or even a bell pepper, and kalamata olives for Castelvetranos. As long as you have dark leafy greens, fresh herbs, and a bit of crunch in your fridge, you can make this salad!