Mixed Mediterranean Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Thinly slice 1/2 red onion into half-moons and separate rings. Remove seeds and white membrane from the red bell pepper and cut into 1/4-inch strips or dice depending on preference. Peel (optional) and dice the cucumber into 1/2-inch pieces. Dice the tomatoes into 1/2-inch pieces and gently squeeze out any excess seeds/juice with your hand or a spoon to avoid watering down the salad.

Combine salad base

In a large salad bowl, add the dried mixed greens, sliced red onion, diced bell pepper, diced cucumber, and diced tomatoes. Add the pitted olives and gently toss to combine.

Make pita croutons

Preheat the oven to 400°F (200°C). On a baking sheet, toss the 1-inch pita pieces with 1 tablespoon olive oil and a pinch (about 1/8 tsp) of salt and spread them in a single layer. Bake for 8–10 minutes, shaking the pan once halfway through, until crisp and light golden. Remove and let cool. Alternatively, pan-toast in a skillet over medium heat for 5–7 minutes, stirring often until golden and crisp.

Assemble salad

When ready to serve, add the cooled pita croutons and crumbled feta to the bowl with the greens and vegetables. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, but wait to toss with dressing until the vinaigrette is made so you can adjust seasoning after tasting.

In a small bowl, glass jar, or measuring cup, combine 3 teaspoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/2 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk or shake to combine.

Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) to emulsify the dressing. Taste and adjust: add a little more vinegar if it needs brightness, a pinch more salt if flat, or another 1/4 teaspoon honey if too acidic. The dressing should be balanced, slightly tangy, and silky.

Let the dressing sit for 5 minutes at room temperature to allow the flavors to meld. Give it a quick whisk or shake again before dressing the salad.

Pour about half the vinaigrette (or to taste) over the salad bowl and gently toss with salad tongs until ingredients are evenly coated. Taste and add more dressing, salt, or pepper as desired. If you expect leftovers, dress only a portion to keep the rest crisp.

Divide the salad among 4 plates or bowls and serve immediately. Optionally garnish with extra crumbled feta or a drizzle of olive oil.