Mediterranean Fresh Salad
Bright, colorful, and full of flavor — crisp vegetables, creamy feta, briny olives, and a zesty lemon-oregano dressing. Healthy eating never tasted so good.
Ingredients
For the salad:
- 4 cups mixed salad greens or romaine lettuce, torn
- 1 large cucumber, diced
- 4 ripe tomatoes, chopped
- 1 red onion, thinly sliced
- 1 green bell pepper, diced
- 1 cup Kalamata olives, pitted
- 8 oz (225g) feta cheese, cubed
For the dressing:
- ⅓ cup (80ml) extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Dijon mustard (optional)
Instructions
- Make the dressing first: In a jar or bowl, combine olive oil, lemon juice, garlic, oregano, salt, pepper, and mustard. Whisk or shake vigorously until fully emulsified. Taste and adjust — add more lemon if you like it tangier.
- Arrange the greens on a large platter or in a wide bowl as your base.
- Top with cucumber, tomatoes, red onion, bell pepper, and olives — distribute them evenly for color in every bite.
- Scatter the feta cubes generously over the top. Don't crumble it — keeping it in chunks gives a better texture.
- Drizzle the dressing evenly over the salad just before serving — don't dress it too early or the greens will wilt.
- Garnish with extra oregano and a grind of black pepper. Serve immediately.
Chef's Tips 💡
- Use ripe, in-season tomatoes — they make all the difference.
- For extra crunch, add toasted pine nuts or croutons.
- Let the dressing sit for 10 minutes before using — the flavors meld together beautifully.