Free recipe
Feta & Olive Salad
Built around mixed salad leaves and feta -- the method starts by wash.
Crisp, colorful, and bright with lemon -- the salad you actually crave. Here it's built on mixed salad leaves, feta and mixed olives -- a easy, salad recipe that starts by wash, and is ready in roughly 30 minutes.
Ready in 30 minutes -- genuinely doable on a weeknight.
An easy, forgiving method -- hard to get wrong on a first try.
Built around mixed salad leaves, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 6 cups mixed salad leaves
- 6 oz (170 g) feta, crumbled
- 1/2 cup mixed olives
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Wash and dry the salad leaves well - wet leaves make a watery salad - and pile them into a large bowl.
Add the cherry tomatoes, olives, and red onion.
Whisk the olive oil, lemon juice, honey, salt, and pepper into a dressing.
Pour just enough dressing to lightly coat the leaves and toss gently (dress it right before serving so it stays crisp).
Scatter the crumbled feta over the top.
Add a final grind of pepper and serve.
The step worth not rushing: Pour just enough dressing to lightly coat the leaves and toss gently (dress it right before serving so it stays crisp).
