Mediterranean Salad Recipe

Prepare lettuce

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl.

Prepare cucumber

Peel (optional) and halve the cucumber lengthwise. Scoop out large seeds if desired, then slice into 1/4-inch half-moons. Add to the bowl.

Prepare tomatoes

If using cherry tomatoes, halve them. If using larger tomatoes, dice into 1/2-inch pieces. Add to the bowl.

Chop bell pepper and onion

Core and seed the red bell pepper, then dice into 1/2-inch pieces. Thinly slice the red onion into half-rings (rinse briefly under cold water if you want milder onion). Add both to the bowl.

Add olives and chickpeas

Add the pitted Kalamata olives and the drained, rinsed garbanzo beans to the salad bowl.

Add herbs and cheese

Sprinkle the chopped fresh parsley over the salad and crumble the feta evenly on top. Gently toss the salad to combine the ingredients if you will dress immediately; if not, wait to toss until just before serving.

In a small bowl or jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, honey (or sugar), kosher salt, and black pepper. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or add oil to jar, seal, and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or vinegar if desired.

If preparing ahead, refrigerate dressing in a sealed container for up to 5 days. Bring to room temperature and whisk or shake again before using.

Just before serving, pour 3–4 tablespoons of dressing over the salad (or to taste). Gently toss to coat all ingredients. Add additional dressing as needed. Serve immediately.