Mediterranean Recipe

Wash and dry greens

Rinse the spring mix in cold water and spin or pat dry thoroughly. Place in a large salad bowl and chill briefly if desired.

Core and dice the tomatoes into roughly 1/2-inch pieces to yield about 2 cups. Add to the bowl with the greens.

Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick to make ~1 cup. Add to the bowl.

Peel and thinly slice the red onion into half-moons. Separate the rings and measure about 1/2 cup; add to the bowl. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain before adding.

Drain banana peppers and slice into rings if not already sliced; measure 1/2 cup and add to the bowl.

Drain the black and green olives. Slice or halve as preferred and add 1/2 cup of each to the salad bowl, tossing gently to distribute.

Crumble the feta cheese and sprinkle approximately 3/4 cup over the top of the assembled salad. Reserve a little for garnish if desired.

In a small jar or bowl, combine 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, and 1 teaspoon minced garlic.

Add 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon sugar or honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Cover and shake vigorously (or whisk) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or lemon to balance acidity.

Just before serving, drizzle the prepared Italian dressing over the salad — start with about 3 to 4 tablespoons and toss gently to coat. Add more dressing to taste, being careful not to overdress.

Garnish with chopped fresh parsley and an extra sprinkle of feta if desired. Serve with lemon wedges on the side for a bright finish.

Serve immediately. Leftover dressing can be refrigerated up to 5 days; store salad components separately for best freshness.