Blue Moon Brunch Salad: A Greek Salad for Brunch

Friends for Brunch: The Recipe Series

Welcome to SydsaChef Cooking Club, this recipe is part of my current series, Friends for Brunch: The Recipe Series. The Blue Moon Brunch Salad if the first FREE brunch recipe in this series.

Thai recipe series is part of my first e-book launch Friends for Brunch: A Legit Guide which will be available June 28th. This e-book will not only include these delicious brunch recipes but a template and resources to help you through hosting at your house. Friends for Brunch: A Legit Guide will include grocery lists, four menus packages and a step by step timeline for prep, cooking and serving. So you can know the brunch you start cooking is the brunch you can finish cooking! 

Recipes videos posted directly on Instagram and TikTok @sydsachef 

Blue Moon Brunch Salad 

“A Greek Salad, but for brunch” 

Blue Moon Brunch Salad Recipe

My Blue Moon Brunch Salad is like a Greek Salad but for brunch. 

As a recipe developer and brunch enthusiast, it was essential that I include a salad to the menu. A salad can divide and lighten the palette and plate when a guest is nearly overwhelming with sugar and waffle fatigue. The Blue Moon Brunch Salad has a light and classic lemon vinaigrette. The rest of the salad comes together quickly, with fresh ingredients, this recipe is easy and perfect for a summer brunch. 

The Blue Moon Brunch Salad gets its name from one special ingredient that makes it decidedly step away from a  classic Greek Salad. In this recipe I have introduced fresh blueberries. These fresh berries not only pair perfectly with the hearty spinach base but pop deliciously against the fresh citrus vinaigrette. The combination of the kalamata olives, they work perfectly too, but that one will just have to take a bit of trust. 

Leave a comment below when you try out this recipe!

The Blue Moon Brunch Salad Recipe

Recipe Type: Brunch Recipes, A Light Brunch, A Late Brunch, Summer Salad 

Dietary Restrictions: Nut Free, Vegetarian Recipe, Vegan Option, Sugar Free Recipe, Gluten Free Recipe 

Serves: 6-10 

Prep Time: 15 minutes 

Cook/Active Time: 5 minutes  

Assembly: 5 Minutes 

The Blue Moon Brunch Salad Recipe 

Spinach, Blue Berry, Feta Cheese, Salad Dressing Recipe

Ingredients: 

6 - 8 oz. Fresh Baby Spinach 

¼ cup Red Onion, sliced

¼ cup Cherry Tomatoes, quartered 

¼ cup Kalamata Olives, divided   

⅓ cup Fresh Blueberries

½ cup Feta Cheese 

Zest of 1 Lemon 

½ tsp. Red Pepper Flakes 

½ cup Extra Virgin Olive Oil 

¼ cup Red Wine Vinegar 

½ tsp. Salt & Pepper 

Juice from 1 Lemon  

Directions: 

1. Prepare the spiced Feta Cheese: in a small bowl add feta cheese and red pepper flakes. With a zester, zest the rind of one whole lemon into the cheese and stir to combine. Ste aside until assembly. If you do not have a zester, check out the tips and tricks sections for alternative options.  

2. Dice the vegetables: roughly chop baby spinach and add to a large bowl or serving dish. Sliced red onion thinly. Chop cherry tomatoes into quarters. Cut kalamata olives in halves. Toss the chopped veggies into the spinach and combine using tongs or your hands. 

3. Make the dressing: in a measuring cup, add extra virgin olive oil, red wine vinegar, salt and pepper and juice of one lemon. Use a hand held immersion blender to emulsify the vinaigrette together, pulsing for 20-60 seconds until emulsified. The vinaigrette should lighten in color and give the dressing more body and reduce separating of oil and vinegar. If you don’t have an immersion blender, check out the tips and tricks section.  

4. Prepare the Salad: with the chopped vegetable already added, place fresh blueberries over the top and then spiced feta cheese. Vinaigrette can be drizzled over top before serving or you can allow guests to dress the salad themselves. If you are going to top the salad with the vinaigrette before serving I recommend waiting until the last few minutes before serving to ensure the salad has a solid crunch.      

Easy Salad Recipe

Tips and Tricks: 

If you don’t have a zester: 

• Use the finest side of the box (cheese grater) grater you have. 

• If you don’t have a small side of the grater you can place parchment paper over the grates and secure using a rubber band at top and bottom. This will dull the grates and allow zest to collect on top of the parchment.  

• Don’t have any grater, use a knife or peeler to gently slice the peel from the rind, making sure to collect only the yellow parts. After sliced, dice peel into fine pieces with a knife. 

If you don’t have a hand held immersion blender: 

• You can pulse the dressing in a food processor, blender, or bullet blender for 20-60 seconds until vinaigrette becomes emulsified. 

• You can use the dressing unblended, but I highly suggest you shake vigorously before serving to ensure olive and vinegar mix together. 

If you don’t like Spinach: 

• Feel free to use an alternative like arugula (which adds subtle pepper) or romaine lettuce. Even a classic iceberg would be fine, at the end of the day you know what you and your guests will enjoy the most!

If you don’t like Feta Cheese:

• Mozzarella cut into small cubes or pre-made pearls could be a nice alternative. 

• You can also leave out the cheese entirely to make the recipe Vegan. 

Friends for Brunch: A Legit Guide 

This recipe will be included in my e-book Friends for Bunch: A Legit Guide. The Blue Moon Brunch Salad will have companion recipes that come together to make delicious brunch spread.

Follow @sydsachef to receive the additional Free Brunch Recipes from this series.