# What you'll need:
→ Greens
01 - 6 cups baby spinach leaves, washed and dried
02 - 3 cups arugula, washed and dried
→ Vegetables
03 - 2 large cucumbers, thinly sliced
04 - 2 cups cherry tomatoes, halved
05 - 1 yellow bell pepper, thinly sliced
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded purple cabbage
08 - 1/4 cup red onion, thinly sliced (optional)
→ Cheese & Garnish
09 - 1 cup crumbled feta cheese or vegan feta alternative
10 - 1/3 cup pitted Kalamata olives, halved
11 - 2 tablespoons capers (optional)
12 - 1/4 cup toasted pine nuts
→ Dressing
13 - 1/4 cup extra virgin olive oil
14 - 2 tablespoons lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon honey or maple syrup
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# How to make it:
01 - Arrange a large, flat platter or tray to serve as your base for the salad display.
02 - Evenly spread baby spinach and arugula in a thin layer to cover the platter's surface completely.
03 - Outline two overlapping equilateral triangles using thin cucumber slices to form the Star of David shape, ensuring precise angles for a distinct geometric pattern.
04 - Fill each triangular segment with clusters of cherry tomatoes, bell peppers, and shredded purple cabbage to establish vivid color contrasts within the star.
05 - Decorate edges and star points with crumbled feta, halved Kalamata olives, capers, and toasted pine nuts for texture and visual appeal.
06 - Whisk together olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, kosher salt, and black pepper until fully emulsified.
07 - Drizzle the dressing evenly over the salad immediately before serving or offer it on the side to maintain freshness.
08 - Present the salad platter promptly to preserve the vibrant colors and fresh textures.
