Olive And Feta Cheese Salad Recipe

Prepare vegetables

Rinse and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels; place in a large salad bowl. Rinse cherry tomatoes and halve them. Peel (if desired) and slice the cucumber into half-moons or quartered rounds to total about 1 cup. Thinly slice the red onion into rings or half-rings and separate the slices. Chop the parsley finely.

Assemble salad base

Add the halved cherry tomatoes, sliced cucumber, sliced red onion, and chopped parsley to the bowl with the greens. Scatter the halved kalamata and green olives evenly over the vegetables. Crumble the feta cheese with your fingers or a fork and sprinkle it on top of the salad, reserving a little for garnish if desired.

In a small bowl or jar with a tight-fitting lid, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), dried oregano, minced garlic, salt, and freshly ground black pepper.

Whisk vigorously for about 20–30 seconds until the dressing emulsifies, or secure the lid and shake the jar vigorously for 20–30 seconds. Taste and adjust seasoning: add an extra pinch of salt or a squeeze more lemon if you prefer brighter acidity.

If you used whole garlic and want a milder flavor, let the dressing sit for 5–10 minutes to mellow. Give the dressing another quick whisk or shake just before dressing the salad.

Just before serving, pour about two-thirds of the dressing over the salad (reserve the rest to serve on the side). Using salad tongs, gently toss the salad to coat the greens and vegetables evenly, taking care not to break up the feta too much.

Taste a small portion and add more dressing, salt, or pepper if needed. Transfer to a serving bowl or plate. Garnish with the reserved crumbled feta and a small drizzle of olive oil if desired.

Serve immediately. Leftover dressing can be refrigerated in a sealed container for up to 5 days; bring to room temperature and re-whisk before using.