Mediterranean Salad Recipe

Prepare lettuce

Remove any bruised outer leaves from the iceberg head. Slice the head into quarters, then core each quarter and thinly slice crosswise into bite-size ribbons. Rinse under cold water, shake or spin dry, then transfer to a large salad bowl.

Prep vegetables and aromatics

Halve the cherry tomatoes and add to the bowl. Thinly slice the red onion into half-rings, separate and add 1/4 cup to the bowl (reserve any extra for another use). If using cucumber, peel if desired, halve lengthwise, remove seeds with a spoon if watery, and dice; add to the bowl. Roughly tear or chiffonade the fresh mint leaves and scatter them over the salad.

Add olives and cheese

Scatter the country olive mix evenly over the salad. Crumble the feta cheese into medium-sized pieces over the top so it distributes through the salad.

Toss and serve

When ready to serve, pour the vinaigrette over the salad (start with about two-thirds of the dressing and reserve the rest). Gently toss the salad with salad tongs or two large spoons until the leaves are coated and ingredients are evenly distributed. Taste and add remaining dressing if needed. Transfer to a serving platter or bowls and serve immediately.

Combine the lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, chopped mint, salt and black pepper in a small bowl or mason jar. Whisk (or close jar and shake vigorously) until honey and mustard are fully incorporated.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add more salt, pepper or a touch more honey if it's too tart. Set aside until ready to dress the salad.