Salads & Raw Recipe

Prepare vegetables

Wash all produce. Peel cucumber if desired; quarter lengthwise and slice into 1/4-inch half-moons to yield about 1 cup. Halve cherry tomatoes. Core, seed and dice the red bell pepper into roughly 1/4-inch pieces. Thinly slice the red onion into half-moons and rinse briefly under cold water if you prefer milder onion flavor; drain well.

Place cucumber, cherry tomatoes, red bell pepper and red onion in a large mixing bowl. Add crumbled feta, halved kalamata olives, chopped parsley and chopped mint (if using). Gently toss to combine so cheeses and herbs are evenly distributed.

Emulsify dressing

In a small jar or bowl combine extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, dried oregano, sea salt and black pepper. Whisk vigorously (or close jar and shake) until the dressing is fully emulsified and slightly thickened, about 20–30 seconds. Taste and adjust: add up to 1 tsp more lemon juice for brightness, or a pinch more salt if needed.

If you prefer a smoother garlic flavor, let the dressing rest for 5–10 minutes before using to mellow the raw garlic notes.

Pour about two-thirds of the dressing over the salad and gently toss until everything is lightly coated. Add additional dressing to taste if you want a wetter salad. Be careful not to overdress—start conservatively and add more if desired.

If using add-ins: sprinkle toasted pine nuts or chopped walnuts over the salad and fold in grilled halloumi or cooked chickpeas for extra protein. Finish with lemon zest and extra parsley sprigs for brightness and visual appeal.

Transfer the salad to a serving platter or individual bowls. Serve immediately at room temperature or chilled. Leftovers keep well refrigerated in an airtight container for up to 2 days; if storing, keep extra dressing separate and add just before serving to preserve texture of the vegetables and feta.