Taverna Tony's California Salad
This easy California-style salad with avocado, goat cheese, and walnuts comes together in 15 minutes. A lightly emulsified Greek dressing and smart tossing technique make it restaurant-worthy.
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 teaspoons (10 ml) lemon juice from 1 lemon
- 1 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1 medium clove garlic, minced
- 1 teaspoon (5 ml) red wine vinegar
- 1 teaspoon (5 ml) mayonnaise (see notes)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 8 ounces mesclun or spring mix (about 8 loosely packed cups)
- 1/2 red bell pepper (4 ounces; 113 g), cut into 1/4- by 2-inch strips (about 1 cup) (see notes)
- 1/2 green bell pepper (4 ounces; 113 g), cut into 1/4- by 2-inch strips (about 1 cup) (see notes)
- 1/2 cup drained and thinly sliced oil-packed sun-dried tomatoes
- 2 large ripe avocados, pitted, skinned, and cut into 3/4-inch pieces
- 4 ounces (113 g) goat cheese, crumbled into large pieces (1 cup) (see notes)
- 2/3 cup toasted walnuts, chopped (3 ounces; 85 g)