Mediterranean Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed greens using a salad spinner or clean towels. Halve the cherry tomatoes, thinly slice the red onion into half-moons, halve and pit the kalamata olives if not already pitted, slice the cucumber into 1/4-inch half-moons, and slice or leave whole the pepperoncini depending on desired heat.

Assemble salad

Place the dried mixed greens in a large serving bowl. Scatter the halved cherry tomatoes, sliced red onion, cucumber, and kalamata olives over the greens. Crumble the goat milk feta evenly across the top and sprinkle chopped parsley if using. Keep the assembled salad chilled while you finish the dressing and pita (or toss with dressing just before serving).

In a small bowl or jar, combine the red wine vinegar, lemon juice, dijon mustard, minced garlic, honey (if using), dried oregano, salt, and black pepper. Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies (or tighten jar lid and shake vigorously for 20–30 seconds). Taste and adjust seasoning — add a pinch more salt, a splash more vinegar, or a touch more honey to balance acidity as needed.

If not serving immediately, refrigerate up to 3 days. Bring to room temperature and re-whisk before using.

Just before serving, drizzle 2–3 tablespoons of dressing over the assembled salad and toss gently to coat. Reserve extra dressing on the side for guests.

Preheat oven to 375°F (190°C) or preheat a skillet over medium heat.

Brush both sides of each pita lightly with the olive oil and sprinkle with coarse sea salt if desired. For oven: place pitas directly on the oven rack or a baking sheet and toast for 5–7 minutes until slightly puffed and golden at edges. For skillet: toast 1–2 minutes per side until golden and warmed through.

Remove from heat and cut into wedges. Serve warm alongside the salad.