Mediterranean Salad Recipe

Prepare greens

Rinse the spring mix thoroughly in cold water, spin dry in a salad spinner or pat dry with clean towels. Place the dry greens in a large salad bowl.

Prep bell peppers

Trim the tops and remove seeds from the red and yellow bell peppers. Cut each into thin strips, then chop to make roughly 1/2-inch pieces. Measure and add 1/2 cup red and 1/2 cup yellow pepper to the bowl.

Prep cucumber

Peel the English cucumber if the skin is waxy (optional). Slice the cucumber lengthwise if desired and then cut into half-moon slices about 1/4-inch thick until you have about 3/4 cup. Add to the bowl.

Prep radishes

Trim radish ends and slice thinly into rounds to yield about 1/2 cup. Add to the bowl.

Prep tomatoes

Halve or quarter cherry tomatoes depending on size so you have about 1 cup. Add to the bowl.

Add olives and feta

Roughly chop olives if they are large; measure 1/2 cup and add to the salad. Sprinkle 3/4 cup crumbled feta over the top or reserve some to garnish after tossing.

In a small bowl or jar, combine 6 tbs extra virgin olive oil, 3 tbs fresh lemon juice, and 1 tbs red wine vinegar.

Add 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp honey (or maple syrup), and the minced clove of garlic to the liquid.

Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper.

Whisk vigorously for 30 seconds (or close jar and shake vigorously for 20–30 seconds) until the dressing emulsifies and slightly thickens. Taste and adjust: add up to 1/2 tsp more salt or 1/2 tbs more lemon if desired.

Pour about half of the dressing over the salad bowl and gently toss with tongs to coat the greens and vegetables evenly. Add more dressing, a tablespoon at a time, until desired coating is reached (you will likely use between half and all of the dressing depending on preference).

Transfer salad to a serving platter or divide into 4 plates. Sprinkle any reserved feta and a few extra whole olives on top for presentation. Serve immediately.

If making ahead: keep dressing separate and store in the refrigerator up to 3 days. Toss just before serving. The assembled salad is best served within 1–2 hours to avoid wilting.