Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Vegetables
Toppings
Dressing
Method
Preparation of Salad Base
Prepare the Lettuce
Rinse the lettuce leaves under cold water to remove dirt and debris. Pat dry with a paper towel or use a salad spinner to remove excess moisture. Chop the lettuce into bite-sized pieces.
Prepare the Tomatoes
Wash the tomatoes, remove the stems, and chop them into small pieces or wedges, depending on your preference.
Preparation of Vegetables
Slice the Cucumber
Peel the cucumber if desired. Slice it into rounds or half-moons to add texture to the salad.
Chop the Red Onion
Peel the red onion, cut it in half, and slice thinly to create small pieces that will add flavor to the salad.
Prepare the Bell Pepper
Remove the seeds and stem from the bell pepper, and chop it into small pieces.
Assembly of Salad
Combine Ingredients
In a large salad bowl, combine the chopped lettuce, tomatoes, cucumber, red onion, and bell pepper. Toss gently to mix all the ingredients.
Add Toppings
Sprinkle the feta cheese, olives, and sunflower seeds over the salad mixture.
Preparation of Dressing
Mix the Dressing
In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, and honey. Whisk or shake well until the ingredients are fully combined.
Season the Dressing
Add salt and black pepper to taste, adjusting according to your preference.
Final Assembly
Dress the Salad
Drizzle the dressing over the salad just before serving. Toss gently to ensure even coating of the dressing on all ingredients.
Serve
Serve the large salad immediately, or refrigerate for up to an hour before serving for a chilled option.