Peel and finely mince 2 garlic cloves. If you prefer a milder garlic flavor, smash the cloves and let them sit in the lemon juice for 5 minutes before proceeding.

In a small bowl or jar, combine 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and the minced garlic.

Whisk in 1/4 cup extra-virgin olive oil slowly until the dressing emulsifies. Alternatively, secure the jar lid and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add more salt, pepper or honey as needed. If dressing is too sharp, add up to 1 tsp more olive oil or 1/2 tsp honey. Let sit for 5 minutes to allow flavors to meld.

Salad

Prepare the vegetables: thinly slice 1/2 cup red onion (about half a small onion). To reduce bite, soak the sliced onion in cold water for 5 minutes, then drain and pat dry.

In a large bowl, combine 4 cups chopped romaine lettuce and 2 cups baby spinach. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, the drained red onion, 1/2 cup halved kalamata olives, 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh mint (if using). Toss gently to combine.

Crumble 3 oz feta cheese over the salad and gently fold once or twice so some cheese mixes through but larger crumbles remain on top.

Dress the salad: drizzle about half of the prepared vinaigrette over the salad (start with ~2–3 tbsp), then toss gently. Taste and add more dressing as desired — usually all the vinaigrette for a more pronounced flavor.

Season with salt and freshly ground black pepper to taste. Serve immediately so the greens remain crisp.