This time the little nudge was pickled red onions!
I had a variation of this salad while out to lunch with a friend and I couldn't get those sweet-tart onions off my mind. They just added such a great punch of flavor... perfectly paired with meaty kalamatas and slow-roasted tomatoes.
While I initially served this salad as part of a birthday lunch, with little rounds of fresh mozzarella, I substituted hard-boiled egg for the cheese this time out. (And... I properly drained the onions... not doing so will sorely compromise your dressed greens!) The egg is a great little partner to all the zing going on with the pickled onion and olives. And it breaks down beautifully to mingle with the salad dressing in a creamy, wonderful way.
And, of course, there are those stovetop croutons... little knobs of crusty, crunchy seasoned bread that add great texture to this deconstructed salad.
Only the greens get dressed here... a honey-citrus balsamic vinaigrette. Everything else gets nestled alongside for you to bring in in bits and bobs of flavor as you see fit.