Feta Cheese Salad Recipe

Prepare lettuce

Wash the romaine lettuce or mixed greens thoroughly under cold water. Spin or pat dry with paper towels until mostly dry. Tear or chop into bite-sized pieces and place in a large salad bowl.

Prepare cucumber

If using an English or Persian cucumber, rinse and trim the ends. Halve lengthwise and slice into 1/4-inch thick half-moons. Add to the bowl with the lettuce.

Prepare tomatoes

Halve cherry tomatoes (or chop vine tomatoes into bite-sized pieces). Add to the salad bowl.

Prepare red onion

Peel and cut the red onion in half. Slice very thinly. If desired, soak the slices in cold water for 5 minutes to mellow the bite, then drain and pat dry. Add to the bowl.

Add feta

Crumble the feta cheese with your fingers or a fork and sprinkle over the salad components in the bowl. Reserve a small pinch for garnish if desired.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice (or red wine vinegar), Dijon mustard, minced garlic (if using), dried oregano, salt, and black pepper. Whisk vigorously until emulsified, or screw the lid on the jar and shake until well combined. Taste and adjust seasoning (add more lemon/vinegar for acidity, salt for seasoning, or olive oil to mellow).

Let the dressing rest for 2–5 minutes so the flavors meld.

Just before serving, pour the dressing over the salad (start with about two-thirds of the dressing and reserve the rest). Toss gently with salad tongs until everything is lightly coated. Taste and add more dressing if desired.

Scatter the reserved crumbled feta (if any), optional Kalamata olives, and chopped parsley or oregano over the top for garnish.

Serve immediately. Leftover dressing can be stored in the refrigerator for up to 5 days; toss cold salad with a little extra olive oil or let sit 5 minutes after dressing if refrigerated so the greens relax.