Description
A fresh and flavorful salad featuring creamy feta cheese, crisp vegetables, and a tangy dressing. Perfect as a light lunch, a side dish, or a Mediterranean-inspired meal. Variations include Greek-style, beetroot, or balsamic dressings for added flavor and color.
Ingredients
🛒 Ingredients (serves 2–4):
For the Salad:
2 cups mixed greens (lettuce, arugula, spinach)
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
½ cup olives (Kalamata preferred)
½ cup crumbled feta cheese
Optional: ½ cup roasted beetroot, diced
For the Dressing (choose one or combine flavors):
3 tbsp olive oil
1 tbsp balsamic vinegar (for balsamic feta salad)
1 tsp lemon juice
½ tsp dried oregano
½ tsp Dijon mustard (optional)
Salt and pepper, to taste
Instructions
📝 Instructions:
Step 1: Prepare the Vegetables
Wash and chop all vegetables. Slice cucumber and red onion thinly. Halve cherry tomatoes. Dice roasted beetroot if using.
Step 2: Assemble the Salad
In a large salad bowl, combine mixed greens, tomatoes, cucumber, red onion, olives, and optional beetroot.
Step 3: Add Feta
Sprinkle crumbled feta over the top of the salad.
Step 4: Make the Dressing
Whisk together olive oil, balsamic vinegar, lemon juice, oregano, Dijon mustard (if using), salt, and pepper until emulsified.
Step 5: Toss and Serve
Drizzle dressing over the salad and gently toss until everything is evenly coated. Serve immediately.
Notes
- Quick Version: Use pre-washed greens and store-bought dressing for a 5-minute salad.
- Flavor Boost: Add roasted nuts or seeds for extra crunch.
- Make-Ahead: Prepare vegetables ahead, but add dressing just before serving to keep greens fresh.
- Prep Time: 10 minutes
- Cook Time: 0–5 minutes (if roasting beetroot)
- Category: Salad / Mediterranean
- Method: No-cook / Tossed
- Cuisine: Greek / Mediterranean