Save to Pinterest Last summer, my roommate came home with a bag of farmers market produce and challenged me to make something that tasted like sunshine. This salad was born out of that lazy afternoon, windows open, music playing, nothing but time and vegetables on the counter. Now it's the one thing I make when I need to feel like I'm treating myself right.
I made this for my sister when she was recovering from surgery and couldn't handle heavy meals. She texted me three days later asking for the recipe, and now she makes it twice a week. Sometimes the simplest food is what people remember most.
Ingredients
- Romaine lettuce: The crunch holds up beautifully against the dressing, unlike softer greens that wilt instantly
- Cucumber: Thin slices are key here, they release just enough moisture to mingle with the olive oil
- Sweet bell pepper: Red or yellow brings natural sweetness that balances the tangy feta
- Feta cheese: Don't skip the creaminess, it's what ties all the crisp vegetables together
- Extra virgin olive oil: Quality matters since it's the base of the dressing
- Fresh lemon juice: Bottled juice works but fresh makes the whole salad sing
- Dijon mustard: Just a tiny bit emulsifies the dressing so it coats every leaf
- Honey: Optional, but it rounds out the acidity if your lemon is especially tart
Instructions
- Whisk the dressing first:
- Combine olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl until it thickens slightly
- Prep your vegetables:
- Chop the romaine into bite sized pieces and slice the cucumber and pepper as thin as you can manage
- Build the base:
- Pile all the crunchy vegetables into your largest salad bowl, leaving plenty of room for tossing
- Dress and toss:
- Drizzle the dressing over the top and use salad tossers or your hands to coat everything evenly
- Finish with feta:
- Sprinkle the crumbled cheese on top right before serving so it stays distinct and creamy
Save to Pinterest This became my go to contribution to dinner parties after I watched it disappear in minutes at a potluck. Someone actually asked for the recipe before they even finished their first bite.
Make It Your Own
I've played around with this base more times than I can count. Fresh mint leaves change the whole vibe, especially in summer when the herb is at its peak. Sometimes I'll add thinly sliced red onion for bite, or toasted walnuts for extra crunch. The structure stays solid no matter what you throw at it.
Serving Suggestions
This salad shines alongside grilled fish or roasted chicken. I've also served it as a main course topped with chickpeas or grilled shrimp when I want something filling but not heavy. The dressing pairs beautifully with whatever protein you have on hand.
Storage And Prep
Wash and chop everything up to two days ahead and store in separate containers in the fridge. The dressing keeps for a week in a sealed jar. Just don't combine everything until you're ready to eat.
- Keep the crumbled feta in its own container so it doesn't get soggy
- If meal prepping, pack the dressing in a small separate container
- Revive slightly wilted lettuce by soaking it in ice water for ten minutes
Save to Pinterest Some recipes are about technique, but this one is about ingredients and treating them right. That's why it never gets old.
Recipe FAQs
- → What kind of lettuce is best for this salad?
Romaine lettuce works well due to its crisp texture and mild flavor, enhancing the salad's freshness.
- → Can I substitute feta cheese with other options?
Yes, goat cheese makes a great alternative, or you can omit cheese altogether for a dairy-free version.
- → How is the dressing made?
The dressing combines extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and freshly ground black pepper whisked together.
- → Is this salad suitable for specific diets?
It fits vegetarian and gluten-free diets, making it a versatile, health-conscious choice.
- → How should I serve this salad?
Serve immediately after tossing to retain the crunch of the vegetables and the freshness of the dressing.