Mixed greens salad a platform for 3 summer fruits

Executive Chef Cameron Ingram at Mosaic Cafe & Catering in Mount Pleasant.

Steven Niketas of Mosaic Restaurant uses a trio of seasonal fruits for this refreshing salad.


1 cup canola oil

1 cup olive oil

10 ounces toasted pistachios

1 cup red onion, thinly sliced

1 cup red wine vinegar

1/2 cup sugar

1/4 cup salt

1 cup Champagne vinegar

1/2 cup Dijon mustard

2 tablespoons honey

1 tablespoon vanilla extract

2 pounds mixed greens

3 cups watermelon, medium dice

3 peaches, sliced into 1/2-inch pieces

3 tomatoes, cored and sliced into 1/8-inch wedges

12 ounces feta cheese


Preheat oven to 325 degrees. Combine canola and olive oils. Toss the pistachios in a splash of blended oil and spread on baking sheet in an even layer. Roast pistachios in oven until they begin to smell nutty (about 8 minutes.) Remove pistachios from oven and transfer to another baking sheet or plate to cool.

Place onions in a mixing bowl. Add red wine vinegar, sugar and salt to a saucepot. Bring to a boil. Pour pickling liquid over onions and allow to cool completely.

Blend Champagne vinegar, Dijon mustard, honey and vanilla extract. Slowly add remaining blended oil to form a vinaigrette.

To assemble salad, spread greens on serving plate. Top with fruit (watermelon through tomatoes), pistachios, pickled red onions and feta cheese. Dress as desired with vanilla vinaigrette; you may have leftover dressing. If so, refrigerate and use for another time.