Rinse the mixed salad greens in cold water if not pre-washed. Spin or pat dry thoroughly with a clean kitchen towel or salad spinner to remove excess moisture. Place the dry greens into a large salad bowl.

Prepare vegetables

Wash the roma tomatoes and cut each in half or quarters depending on size. Core and thinly slice the red and yellow bell peppers. Peel and slice the red onion very thinly; if you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain. Drain banana peppers (if jarred) and slice into rings if not pre-sliced.

Assemble salad components

Add the prepared tomatoes, bell peppers, red onion, banana peppers, and kalamata olives to the bowl with the greens. Toss gently to distribute ingredients evenly. Sprinkle the crumbled feta over the top.

Sensation Dressing

In a small jar or bowl, combine the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (if using), minced garlic, dried oregano, salt, and black pepper.

Whisk vigorously or secure the jar lid and shake until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning—add more salt, pepper, or a splash more vinegar or lemon if desired.

If making ahead, refrigerate the dressing up to 3 days; bring to room temperature and re-shake before using.

Assembly & Serve

Just before serving, drizzle 2–3 tablespoons of the Sensation Dressing over the salad (reserve extra dressing on the side). Toss gently with tongs to coat the greens and vegetables evenly. Taste and add more dressing if needed.

Garnish with chopped fresh parsley and a light sprinkle of cracked red pepper flakes if desired. Serve immediately.

Leftovers: store salad components separately from the dressing in airtight containers in the refrigerator for up to 2 days. Toss with dressing just before serving to prevent sogginess.