Mediterranean Salad Recipe

Prepare vegetables

Rinse and dry mixed salad greens thoroughly (use a salad spinner or pat dry). Slice the cucumber into half-moons, thinly slice the red onion, halve and pit the olives if not already pitted, drain and slice the sun-dried tomatoes, and slice the roasted red peppers into strips. Chop parsley and mint if using.

Assemble salad

In a large salad bowl, combine the dried mixed greens (6 cups), cucumber (1 cup), red onion (1/2 cup), black olives (1/2 cup), sun-dried tomatoes (1/2 cup), and roasted red bell pepper strips (1 cup). Toss gently to distribute ingredients evenly.

Add cheese and herbs

Sprinkle the crumbled feta (3/4 cup) evenly over the top and scatter the chopped parsley (2 tbsp) and mint (1 tbsp) if using.

Make the dressing: In a small bowl or jar, combine the lemon juice (3 tbsp), red wine vinegar (1 tbsp), Dijon mustard (1 tsp), honey (1 tsp) and minced garlic (1 clove). Whisk or shake to combine.

Emulsify: While whisking continuously, slowly stream in the extra-virgin olive oil (1/4 cup) until the dressing is emulsified. Alternatively, add all ingredients to a jar, secure the lid and shake vigorously until combined.

Season: Stir in the dried oregano (1/2 tsp), salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Taste and adjust seasoning — add up to 1/4 tsp more salt or a pinch more honey if too tart.

Dress the salad: Right before serving, drizzle about half to two-thirds of the dressing over the assembled salad (start with ~2–3 tablespoons). Toss gently to coat all ingredients evenly. Serve any remaining dressing on the side.