Early Summer Salad with Gardiniera Viniagrette

Early Summer


20 mins


serves ~2

One of my favorite parts about salads is their flexibility. With whatever you have kicking around, you can whip together something quick and easy. Having pickled things on hand (gardiniera here, and the pickled beets from your last share) are flavorful ways to bring acidity to the party. If you don’t have any beet pickle liquid, you could swap in any acid (apple cider vinegar, wine vinegar, lemon juice, etc.) I would just cut it with a bit of water, and add some honey or sugar for sweetness. The mustard holds together the vinegar and oil to make a quick vinaigrette so whichever is your preferred type would work. And then breadcrumbs bring the salad to the next level with some additional textures.
This is perfect as a quick lunch (for a packed lunch, keep vinaigrette+veggies in one container, and greens+sunflower seed crumble in another). Or for a larger meal serve alongside roasted turnips, chicken thighs, or skirt steak.


from your CSA Club Share

from your pantry

  • Beet pickle liquid – 2T
  • Mustard (brown or yellow) – 1 t
  • Salt – to taste

larder items

  • Gardiniera – 2T oil, ¼ veggies
  • Sunflower Seed Crumble – 2 T


Nothing special for this recipe!



  1. Pour off gardiniera oil into a large bowl. Add mustard and acid. Vigorously mix with a fork or whisk. Taste, and adjust seasoning to taste (salt, sugar or acid). Add in gardiniera veggies.
  2. Dice cucumber and tomato. Add to bowl with vinaigrette. Set aside until ready to serve.


Straight to plating for this recipe!


Add greens to bowl with vinaigrette and veggies. Toss, and plate. Sprinkle sunflower seed crumble on top to garnish. Enjoy.