Fadi's Salad Recipe

Prepare greens

Rinse the romaine lettuce and baby spinach under cold water. Dry thoroughly using a salad spinner or clean kitchen towels. Coarsely chop or tear the romaine into bite-sized pieces and place in a large salad bowl. Add the baby spinach.

Prep vegetables

Peel (optional) and slice the English cucumber in half lengthwise, then thinly slice crosswise into half-moons. Halve the cherry tomatoes. Thinly slice the red onion into half-rings and separate into strands. Add cucumber, tomatoes, and onion to the bowl with the greens.

Add olives and herbs

Add the pitted Kalamata olives to the bowl. Roughly chop the fresh mint and parsley, then sprinkle them over the salad.

Make dressing

In a small bowl or jar, mince or grate the garlic clove. Add fresh lemon juice, red wine vinegar, Dijon mustard, honey, dried oregano, kosher salt, and black pepper. Whisk together while slowly drizzling in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add more salt, pepper, or lemon if desired).

Combine salad and dressing

Pour about two-thirds of the dressing over the salad (reserve the rest to offer on the side). Toss the salad gently but thoroughly with tongs or salad servers to coat the greens and vegetables evenly with dressing.

Finish and serve

Sprinkle the crumbled feta cheese and toasted pine nuts over the dressed salad. Give a final gentle toss to distribute toppings without breaking the cheese. Transfer to a serving platter or individual bowls and serve immediately with the remaining dressing on the side.

To toast pine nuts (optional)

Heat a small dry skillet over medium heat. Add the pine nuts in a single layer and toast, stirring or shaking the pan frequently, until golden and fragrant, 2–4 minutes. Remove immediately to a plate to prevent burning and allow to cool before adding to the salad.