Pin it I discovered this salad on a lazy summer afternoon when my fridge was running low and I had nothing but basics—lettuce, peppers, cucumber, and a block of feta. There was something about the simplicity that felt right, like I was stripping everything back to what actually mattered. The lemon dressing came together in seconds, and the first bite was so crisp and alive that I kept coming back for more. Now whenever I need something that feels both nourishing and effortless, this is what I reach for.
I made this for a friend who was going through a rough week, and watching her face light up at that first bite reminded me how powerful simple food can be. She asked for the recipe before she'd even finished her bowl, and now it's become her go-to when she needs something that feels both comforting and energizing. There's something about fresh, honest ingredients that just works when everything else feels complicated.
Ingredients
- Romaine lettuce (4 cups, chopped): The backbone of this salad—choose heads that feel crisp and heavy for their size, as they'll stay crunchier longer.
- Cucumber (1 cup, thinly sliced): English cucumbers work beautifully because they're seedier than hothouse varieties, giving you more juice and flavor.
- Sweet bell pepper (1 cup, red or yellow): Red peppers are slightly sweeter and more mellow than green ones, which is why I prefer them here.
- Feta cheese (1/2 cup, crumbled): Buy a block and crumble it yourself rather than pre-crumbled—it tastes fresher and holds its shape better in the salad.
- Extra-virgin olive oil (2 tablespoons): This is where quality matters; a good olive oil makes the difference between a dressing and something memorable.
- Fresh lemon juice (1 tablespoon): Always use fresh lemon, never bottled—the brightness is entirely different.
- Dijon mustard (1/2 teaspoon): This tiny amount emulsifies the dressing and adds a subtle depth that keeps things interesting.
- Honey (1/2 teaspoon, optional): I use it on days when my lemon feels especially tart, just enough to balance without making it sweet.
- Sea salt (1/4 teaspoon): Coarse salt dissolves better than fine salt and gives you better control over seasoning.
- Freshly ground black pepper (1/4 teaspoon): Grind it just before you make the dressing so you catch all the volatile oils that give pepper its bite.
Instructions
- Build the dressing first:
- Whisk together olive oil, lemon juice, Dijon mustard, honey if you're using it, salt, and pepper in a small bowl until it emulsifies slightly and the flavors marry. You'll notice the dressing thickens a little as you whisk—that's the mustard doing its job.
- Prepare the vegetables:
- Chop your lettuce into bite-sized pieces, slice the cucumber into half-moons, and cut the bell pepper into thin strips. Keep everything roughly the same size so each bite feels balanced.
- Toss with intention:
- Put your prepared vegetables in a large bowl and drizzle the dressing over top, then toss gently with your hands or two large spoons—this keeps everything from bruising and helps the dressing coat evenly.
- Top and serve immediately:
- Scatter the crumbled feta over the salad just before serving and eat right away while everything is at peak crunch. The moment you dress a salad, the clock starts ticking on its texture.
Pin it I remember making this salad for a potluck on a warm evening, and it was the first thing to empty. Later, someone told me they'd never realized how much they loved fresh, simple food until they tasted something this uncomplicated. It felt like a small revelation about what really matters in cooking.
How to Make It Your Own
The beauty of this salad is how forgiving it is with additions and swaps. If you want to add protein, sliced grilled chicken or chickpeas work beautifully without overwhelming the delicate balance. Swap the feta for crumbled goat cheese if you prefer something tangier, or skip dairy altogether if that's what you need. The dressing stays the same, anchoring everything.
Timing and Freshness Matter
This is a salad that rewards last-minute assembly over advance planning. The vegetables will keep, the dressing will keep, but together they're best within minutes of coming together. If you're bringing this to a gathering, pack the components separately and dress it just before serving—your guests will taste the difference.
Everyday Variations That Keep Things Fresh
I've learned that repeating the exact same salad every day gets boring, but changing just one element keeps it interesting. Try adding torn mint or parsley for herbaceous brightness, scatter in some toasted almonds or sunflower seeds for crunch, or toss in sliced avocado for creaminess. Even small tweaks make it feel new without losing what made you love it in the first place.
- Fresh herbs like parsley, mint, or dill add layers of flavor without changing the salad's essential character.
- Nuts or seeds—walnuts, almonds, or toasted sunflower seeds—give you texture variation and keep each bite interesting.
- Avocado is wonderful but add it just before serving so it doesn't get crushed or discolor.
Pin it This salad has become my shorthand for when I want to eat well without overthinking it. It's proof that you don't need complicated techniques or rare ingredients to make something genuinely delicious.
Recipe FAQs
- → What type of lettuce is best for this salad?
Crisp romaine lettuce works best, providing a sturdy, crunchy base that holds up well with the dressing.
- → Can I substitute feta cheese with other options?
Yes, goat cheese can be used for a similar creamy texture, or omitted for a dairy-free alternative.
- → How is the dressing prepared?
Combine extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper, then whisk until emulsified.
- → Are there recommended additions to enhance the flavor?
Fresh herbs like parsley or mint, sliced avocado, or toasted nuts can add depth and texture to the salad.
- → How should this salad be served for best results?
Serve immediately after tossing to maintain the crispness of the vegetables and the fresh flavors of the dressing.