# 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
# Steps:
01 - Select a large, flat serving platter or tray to use as the base.
02 - Arrange baby spinach and arugula evenly across the platter to form a thin foundation layer.
03 - Use cucumber slices to outline two overlapping equilateral triangles forming the six-pointed Star of David, carefully adjusting angles to maintain geometric clarity.
04 - Fill each interior triangle with clusters of cherry tomatoes, bell peppers, and purple cabbage to provide vibrant color contrasts.
05 - Enhance edges and points of the star with feta cheese, Kalamata olives, capers, and toasted pine nuts to add texture and visual interest.
06 - Whisk olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, kosher salt, and black pepper in a small bowl until emulsified.
07 - Drizzle the dressing evenly over the assembled salad just before serving, or offer separately on the side.
08 - Present immediately to preserve freshness and enjoy the striking presentation.
