Name: Mediterranean Salad with Feta, Kalamata Olives, and Herb Dressing Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large head Romaine lettuce or 2 medium, chopped (about 8 cups); 1 pint cherry tomatoes, halved; 1 cup sliced Persian cucumbers (or English cucumber); 3/4 cup sliced pepperoncini, drained; 1/2 cup thinly sliced red onion; 1/2 cup pitted Kalamata olives; 1/2 cup crumbled feta cheese; 1 cup garlic herb croutons; Freshly cracked black pepper to taste; 1/2 cup Greek yogurt; 1/4 cup mayonnaise (may substitute more yogurt); 1/3 cup red wine vinegar; 2 tablespoons lemon juice; 3 tablespoons extra-virgin olive oil; 1 tsp dried parsley; 1 tsp dried dill; 1 tsp dried basil; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried oregano; 1/2 tsp paprika; 1/2 tsp salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons grated parmesan cheese (powdered)

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Introduction

This Mediterranean Salad is a fresh and vibrant dish perfect for a light lunch or a colorful side. Packed with crisp vegetables, tangy olives, creamy feta, and a flavorful herb dressing, it brings the taste of the Mediterranean right to your table.

A fresh green salad is shown in a large wooden bowl sitting on a white marbled surface. The salad has several layers, starting with a base of bright green romaine lettuce leaves that create a textured, leafy foundation. Mixed through the greens are halved red cherry tomatoes adding pops of color, slices of light green cucumber with their peel, and thin rings of purple-red onion spread throughout. Yellow-green pepperoncini peppers and black olives add more visual interest and variety. Scattered across the salad are small golden-brown croutons, providing a crunchy look. The salad is topped with crumbly white feta cheese and sprinkled with fresh green parsley. In the background, two lemon halves sit on the white marbled surface, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head Romaine lettuce or 2 medium, chopped (about 8 cups)
1 pint cherry tomatoes, halved
1 cup sliced Persian cucumbers (or English cucumber)
3/4 cup sliced pepperoncini, drained
1/2 cup thinly sliced red onion
1/2 cup pitted Kalamata olives
1/2 cup crumbled feta cheese
1 cup garlic herb croutons
Freshly cracked black pepper, to taste
1/2 cup Greek yogurt
1/4 cup mayonnaise (may substitute all yogurt)
1/3 cup red wine vinegar
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon each dried parsley, dried dill, dried basil
1/2 teaspoon each garlic powder, onion powder, dried oregano, paprika, salt
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese (like powder)

Instructions

Step 1: Make the dressing by whisking together Greek yogurt, mayonnaise, red wine vinegar, lemon juice, olive oil, dried parsley, dill, basil, garlic powder, onion powder, oregano, paprika, salt, black pepper, and grated parmesan in a medium bowl. Adjust olive oil to reach your preferred consistency. Chill for at least 30 minutes to let flavors meld.
Step 2: In a large bowl, place the chopped Romaine lettuce. Add cherry tomatoes, cucumbers, pepperoncini, red onion, Kalamata olives, and crumbled feta cheese on top. Hold off on adding croutons if you expect leftovers to keep them crunchy.
Step 3: When ready to serve, drizzle the salad with your desired amount of dressing and toss gently to combine. Alternatively, dress individual servings. Sprinkle with garlic herb croutons and freshly cracked black pepper. Enjoy immediately.

Tips & Variations

For a dairy-free version, substitute Greek yogurt and mayonnaise with vegan alternatives.
Add grilled chicken or chickpeas to make it a heartier meal.
Use fresh herbs if available for a brighter flavor in the dressing.
Hold the croutons if you plan to store leftovers, adding them just before serving to keep them crisp.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The salad may wilt over time, so keep croutons separate and add them fresh when serving. Re-toss the salad with dressing before serving cold. The dressing can be stored for up to a week.

How to Serve

A large wooden bowl filled with a fresh salad layered in sections: the base is bright green romaine lettuce leaves, topped with shiny red halved cherry tomatoes sprinkled with chopped green herbs, next to pale yellow sliced pepperoncini, then white crumbly feta cheese mixed with round green cucumber slices, and thin rings of purple-red onion. A woman's hand is pouring creamy white dressing from a clear glass jar over the center. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

You can chop the vegetables and make the dressing ahead of time; keep them stored separately. Combine and add croutons just before serving for the freshest taste and best texture.

What can I use instead of pepperoncini?

If you don’t have pepperoncini, banana peppers or mild pickled peppers can be a good substitute, adding a similar tangy and slightly spicy note.