Pin This This salad appeared in my life during one of those frantic afternoons when I needed something that felt like a meal but didnt require cooking. A friend dropped by with a bag of farmers market finds and we just started chopping whatever looked crisp and bright. The combination hit my table and hasnt left since.
I served this at an impromptu picnic last summer and watched three people who claim to hate salad go back for seconds. Something about the crunch against the creamy feta just works.
Ingredients
- Romaine lettuce: Holds up better than delicate greens and gives you that satisfying crunch in every bite
- Cucumber: Thin slices matter here as they absorb the dressing without becoming soggy
- Sweet bell pepper: Red or yellow brings natural sweetness that balances the tangy lemon
- Feta cheese: The salty creaminess ties all the fresh vegetables together
- Extra-virgin olive oil: Use the good stuff since this dressing is simple and every flavor shines through
- Fresh lemon juice: Brightens everything and cuts through the rich cheese and oil
- Dijon mustard: The secret that keeps the dressing emulsified and adds depth
- Honey: Just enough to round out the acid but skip it if you prefer it sharp
Instructions
- Whisk the dressing first:
- Combine olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl and whisk until it looks thick and creamy.
- Prep your vegetables:
- Chop the romaine into bite-sized pieces and slice the cucumber and peppers as thin as you can manage.
- Combine the crunch:
- Pile all the vegetables into your largest salad bowl and give them a gentle toss to distribute everything evenly.
- Dress and serve:
- Drizzle the dressing over the vegetables toss gently to coat every piece then scatter the feta across the top.
Pin This This became my go-to when I moved into my first apartment and realized dinner could be something fresh without turning on the oven. Now it tastes like freedom.
Making It Your Own
Swap out vegetables based on whats in your fridge or what looks good at the market. The structure stays the same and the possibilities feel endless.
Timing Matters
This salad lives or dies by how you cut the vegetables. Take the extra five minutes to slice everything thin and uniform and youll notice the difference immediately.
Beyond The Bowl
Serve this alongside grilled fish or chicken and let the bright flavors cut through something rich and warm. It also works as a bed for leftover roasted vegetables or a can of drained chickpeas when you need more substance.
- Try fresh mint or basil instead of dried herbs for a completely different vibe
- Toasted walnuts or pine nuts add the kind of crunch that makes people pause and ask whats in this
- A half avocado sliced on top turns this from side dish to main course without any extra work
Pin This Good food doesnt always require heat or hours of preparation. Sometimes you just need a sharp knife a fresh lemon and ten minutes to put something together that makes you feel like youve taken proper care of yourself.
Recipe FAQs
- → Can I substitute feta cheese?
Yes, goat cheese works well as a creamy alternative, or omit cheese for a dairy-free option.
- → What makes the dressing zesty?
The combination of fresh lemon juice, Dijon mustard, and a touch of honey creates a vibrant, tangy dressing.
- → How should I prepare the vegetables?
Chop romaine lettuce roughly and thinly slice cucumber and bell peppers for the perfect crunchy texture.
- → Can this salad be stored after dressing?
It's best to serve immediately; storing dressed salad may cause the vegetables to become soggy.
- → Are there ways to add more texture?
Incorporate sliced avocado or toasted nuts like walnuts or almonds to add richness and crunch.