Mediterranean Salad Recipe

Prepare lettuce

Wash and dry the romaine leaves thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl; chill while preparing other components if desired.

Prepare vegetables

Halve the cherry tomatoes and add to the bowl. Halve the cucumber lengthwise, slice into 1/4-inch half-moons and add. Thinly slice the red onion into half rings; if you want milder onion, soak slices in cold water for 5 minutes then drain and pat dry before adding.

Add olives and cheese

Pit and halve the Kalamata olives and add them to the bowl. Crumble the feta cheese over the assembled vegetables.

Add mint

Lightly tear the fresh mint leaves with your fingers (do not chop fine) and sprinkle over the salad to preserve aromatic oils.

In a small bowl or jar with a tight lid, combine the red wine vinegar, fresh lemon juice, Dijon mustard, honey, minced garlic, ground sumac, salt, and black pepper.

Whisk (or close jar and shake vigorously) while slowly drizzling in the extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add a little more lemon or vinegar for brightness, a pinch more honey if too tart, or a little extra salt if needed.

Let the vinaigrette sit for 5 minutes at room temperature to allow the garlic and sumac to bloom, then give it one final whisk or shake before using.

Just before serving, drizzle about 3–4 tablespoons of the sumac vinaigrette over the salad (reserve any extra dressing in the refrigerator for up to 3 days).

Toss gently but thoroughly to combine so the dressing coats the vegetables and lettuce evenly, taking care not to break up the feta too much.

Taste and adjust: add more dressing, salt, or pepper if desired. Serve immediately.