Description
A bright and tangy Italian salad featuring mixed greens, cherry tomatoes, cucumber, olives, and feta, all tossed with Italian dressing.
Ingredients
- 6 cups mixed greens (arugula, baby spinach, romaine, or a mix), washed and spun dry
- 1 to 2 cups cherry tomatoes, halved
- 1 medium cucumber, sliced (English or Persian preferred)
- 1 small red onion, thinly sliced (soak 5 minutes in cold water for milder flavor)
- 1/2 to 3/4 cup olives (black or green, pitted; halve large ones)
- 3/4 to 1 cup feta cheese, crumbled
- 3 to 4 tablespoons Italian dressing (homemade or store-bought)
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse the mixed greens and spin dry. Discard any wilted leaves.
- Place the greens in a large salad bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Slice the cucumber into rounds or half-moons and add to the greens.
- Thinly slice the red onion; soak in cold water for 5 minutes if desired, then drain and add.
- Toss in the olives.
- Crumble the feta cheese evenly over the salad.
- Drizzle 3 tablespoons of Italian dressing over the salad. Gently toss until everything is coated. Add more dressing a tablespoon at a time if desired.
- Season with salt and black pepper to taste. Serve immediately, keeping dressing separate if holding for later.
Notes
For a vegan option, replace feta with marinated tofu or a store-bought vegan feta. Store undressed salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian