Ingredients
For the Salad
- 4 cups mixed greens (such as arugula, spinach, or baby kale)
- 1 large cucumber, thinly sliced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese (or substitute goat cheese for a creamier texture)
- ½ cup toasted almonds or walnuts (optional, for extra crunch)
- ¼ cup dried cranberries or cherries (optional, for a touch of sweetness)
For the Tangy Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 clove garlic, finely minced (or ½ teaspoon garlic powder)
- Salt and freshly ground black pepper, to taste
- A pinch of red pepper flakes (optional, if you like a little heat)
Instructions
- Make the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, pepper, and red pepper flakes (if using). Set aside. - Assemble the Salad:
In a large salad bowl, combine the mixed greens, cucumber slices, diced red bell pepper, chopped red onion, and halved cherry tomatoes. Toss gently. - Add Toppings:
Sprinkle the salad with crumbled feta cheese, nuts (if using), and dried fruit (if using). - Dress & Toss:
Pour the tangy dressing over the salad just before serving. Toss lightly to coat everything evenly. - Serve & Enjoy:
Transfer to plates or a serving platter, and dig in!
Pro Tip
- For an extra flavor punch, let the salad sit for 5-10 minutes after tossing so the dressing can mingle with all the ingredients.
- Want a heartier meal? Add grilled chicken, shrimp, or chickpeas for protein!
This salad is proof that even the most dedicated non-salad lovers can be converted. Fresh, tangy, and endlessly customizable—it’s a crunchy, colorful delight that’s sure to win you over!