This isn’t just another salad. It’s the one that changes your mind about salads forever—bright, bold, and layered with texture and flavor. Whether you’re looking for a vibrant side dish or a light, satisfying main, this recipe delivers.
Ingredients
For the Salad
Ingredient
Amount
Mixed greens (arugula, spinach, or baby kale)
4 cups
Cucumber, thinly sliced
1 large
Red bell pepper, diced
1
Red onion, finely chopped
1 small
Cherry tomatoes, halved
1 cup
Feta cheese, crumbled (or goat cheese for creamier option)
½ cup
Toasted almonds or walnuts (optional, for crunch)
½ cup
Dried cranberries or cherries (optional, for a touch of sweetness)
¼ cup
For the Tangy Dressing
Ingredient
Amount
Extra-virgin olive oil
¼ cup
Fresh lemon juice
2 tbsp
Apple cider vinegar (or red wine vinegar)
1 tbsp
Honey (or maple syrup for vegan option)
1 tsp
Garlic, minced (or ½ tsp garlic powder)
1 clove
Salt and black pepper
To taste
Red pepper flakes (optional, for a mild kick)
A pinch
Instructions
1. Prepare the Salad Ingredients
Wash and thoroughly dry your mixed greens. Place them in a large serving bowl.
Slice the cucumber into thin rounds or half-moons. Dice the bell pepper. Finely chop the red onion. Halve the cherry tomatoes.
Add all the vegetables to the bowl of greens.
Sprinkle crumbled feta over the top.
Add toasted nuts and dried fruit, if using, for a delightful contrast in flavor and texture.
2. Make the Tangy Dressing
In a small bowl or mason jar, combine olive oil, lemon juice, vinegar, honey, minced garlic, salt, and pepper.
Add red pepper flakes if you enjoy a bit of spice.
Whisk or shake until fully emulsified and smooth.
Taste and adjust: add more lemon for tang, honey for sweetness, or salt for depth.
3. Toss & Serve
Right before serving, pour about half of the dressing over the salad.
Gently toss with salad tongs or clean hands, making sure everything is coated.
Add more dressing if needed.
Let the salad sit for 5–10 minutes so the flavors can meld.
