Supreme Salad Recipe

Prepare greens

Rinse and dry the romaine or mixed greens thoroughly. Tear or chop into bite-sized pieces and place in a large salad bowl (about 10–12 inch).

Prep vegetables

Halve the cherry tomatoes, slice the cucumber into 1/4-inch half-moons, and thinly slice the red onion. Add tomatoes, cucumber, and red onion to the bowl with the greens.

Pit and halve the Kalamata olives if not already pitted. Quarter the pickle slices. Add olives and pickle pieces to the bowl.

Crumble the feta and sprinkle it over the top of the assembled vegetables. Gently toss later with dressing so feta distributes without breaking up completely.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, and fresh lemon juice.

Add the Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously (or tighten jar lid and shake) until emulsified and slightly thickened, about 20–30 seconds.

Taste and adjust seasoning: add a pinch more salt or a splash more vinegar if a brighter acidity is desired.

Pour about two-thirds of the dressing evenly over the salad. Gently toss the salad with tongs or salad servers to coat all components, taking care not to break up the feta too much. Add more dressing to taste if needed.

Garnish with chopped fresh parsley (if using) and an extra crack of black pepper. If desired, drizzle a little more olive oil or sprinkle additional feta on top.

Serve immediately as a large side salad or light main. Leftover dressing can be stored in the refrigerator for up to 5 days; keep greens and dressing separate if not serving right away.