Mediterranean Salad Recipe

Wash and dry the romaine or mixed greens thoroughly. Tear larger leaves into bite-size pieces and place in a large salad bowl.

Halve the cherry tomatoes and add them to the bowl.

Peel (if desired), seed and dice the cucumber into 1/2-inch pieces and add to the bowl.

Dice the red bell pepper into similar-sized pieces and add to the bowl.

Thinly slice the red onion into half-moons, separate the rings and add to the bowl.

Pit and halve the Kalamata olives and add to the bowl.

Crumble the feta cheese and reserve to sprinkle on the salad just before serving.

Chop the parsley (and mint if using) and set aside.

Combine ingredients

In a small bowl or jar with a tight-fitting lid, combine the lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey (or maple syrup), salt and pepper.

Whisk or shake vigorously while slowly adding the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or lemon if desired.

If using optional warm add-ins (grilled chicken or warm chickpeas), arrange them on top of the greens now so heat won’t wilt the lettuce too much.

Pour about two-thirds of the dressing over the salad and gently toss with tongs to coat evenly. Add more dressing to taste; reserve any leftover dressing for serving or refrigeration.

Sprinkle the crumbled feta, chopped parsley (and mint if using), and toasted nuts (if using) over the salad. Toss lightly one more time so the toppings are distributed.

Taste and adjust final seasoning with extra salt, pepper, or a squeeze of lemon if needed. Serve immediately.