Mediterranean Salad Recipe

Prepare produce

Rinse and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Peel (if desired), seed and dice the cucumber into bite-size pieces. Dice the red bell pepper into similar-size pieces. Thinly slice the red onion into half-moons and rinse briefly under cold water to mellow sharpness, then pat dry.

Assemble base

In a large serving bowl, combine the dried mixed greens, halved cherry tomatoes, diced cucumber, diced red bell pepper, and sliced red onion. Toss gently to distribute ingredients evenly.

Add olives and herbs

Scatter the halved Kalamata olives over the salad. Add the chopped parsley and chopped mint (if using). Toss lightly to integrate.

Top with cheese and nuts

Sprinkle the crumbled feta evenly over the salad. If using, toast pine nuts or chop walnuts and sprinkle them on top for crunch.

In a small bowl or jar with a tight-fitting lid, combine the fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey (or maple syrup), sea salt and freshly ground black pepper. Whisk briefly or close the jar and shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add the oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or more lemon for brightness if desired.

Let the dressing rest for 5 minutes so flavors meld. If the garlic remains strong, a short rest will mellow it.

Just before serving, pour the dressing over the salad—start with about three-quarters of the dressing, toss gently to coat all ingredients, then add more to taste. Serve immediately to keep greens crisp.