Mediterranean Salad Recipe

Prepare greens

Place 6 cups of mixed salad greens in a large salad bowl. Gently fluff and set aside in the refrigerator while you prepare the other ingredients if desired.

Prep avocado

Halve the avocado, remove the pit, and scoop the flesh out with a spoon. Slice or cube into 1/2-inch pieces. If not serving immediately, toss the pieces with a squeeze of lemon or a light drizzle of vinaigrette to slow browning.

Slice cucumber

Trim the ends of the English cucumber. If skin is waxy, peel half or all of it. Cut cucumber lengthwise and remove seeds if very watery, then slice into 1/4-inch half-moons (or quarter rounds if large).

Chop tomato

If using vine tomatoes, core and cut into 1/2-inch dice. If using cherry tomatoes, halve or quarter them depending on size.

Slice red pepper

Core and seed the red bell pepper, then cut into thin strips or 1/2-inch dice, as preferred.

Add olives and nuts

Roughly chop the roasted pistachios if not already chopped. Add 1 cup pitted Kalamata olives (whole or halved) and 1 cup chopped roasted pistachios to a small bowl to be sprinkled on the salad later.

Assemble salad

Arrange the mixed greens in the large bowl. Top evenly with avocado pieces, sliced cucumber, chopped tomatoes, red pepper, Kalamata olives, roasted pistachios, and 1 cup croutons. Sprinkle 3 oz crumbled feta cheese over the top.

In a small bowl or jar, combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove. Whisk or shake to combine.

Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the vinaigrette with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more honey for sweetness, more vinegar for acidity, or a pinch more salt if needed.

Just before serving, drizzle the vinaigrette over the assembled salad (start with about 2–3 tablespoons) and gently toss to coat the greens and distribute toppings. Add more dressing to taste, then finish with a final sprinkle of crumbled feta and any reserved pistachio pieces or croutons for crunch.