Mediterranean Salad Recipe

Wash and chop

Rinse the mixed salad greens thoroughly and spin or pat dry. Peel (if desired) and slice the cucumber into half-moons to total about 1 cup. Cut the tomato into wedges or medium dice to equal about 1 cup.

Hard-boil eggs

Place 2 eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer for 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and cut into halves or quarters.

Preheat the oven broiler or set oven to 450°F (230°C). Halve the red and orange/yellow bell peppers, remove seeds and membranes, and slice into 1/2-inch strips. Toss the pepper strips with 1 tablespoon olive oil and a pinch of salt. Spread on a rimmed baking sheet in a single layer.

Roast under the broiler 6–10 minutes, turning once, until skins are blistered and edges char slightly (or roast at 450°F for 15–20 minutes, stirring once). Remove from oven and let cool 5 minutes. If desired, place peppers in a bowl covered with plastic wrap for 10 minutes to steam, then peel skins; otherwise leave skins on. Slice to even strips if needed.

If olives are whole, drain and halve or slice them. Keep 1 cup of black olives ready for assembling.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk (or shake in a jar) until fully emulsified. Taste and adjust salt, lemon, or oil as needed.

In a large bowl, place the 6 cups of mixed greens. Add the sliced cucumber (1 cup), chopped tomato (1 cup), roasted pepper strips, and halved or sliced black olives (1 cup).

Drizzle about half of the dressing over the salad and gently toss to combine. Add more dressing to taste—reserve some to avoid overdressing.

Top the salad with crumbled feta (3 oz), chopped fresh parsley (2 tbsp) and optional chopped mint (1 tbsp). Arrange the hard-boiled egg halves on top.

Serve immediately, offering additional dressing at the table.