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- Wash and thoroughly dry your mixed greens. Place them in a large serving bowl.
- Slice the cucumber into thin rounds or half-moons. Dice the bell pepper. Finely chop the red onion. Halve the cherry tomatoes.
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- Add all the vegetables to the bowl of greens.
- Sprinkle crumbled feta over the top.
- Add toasted nuts and dried fruit, if using, for a delightful contrast in flavor and texture.
2. Make the Tangy Dressing
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- In a small bowl or mason jar, combine olive oil, lemon juice, vinegar, honey, minced garlic, salt, and pepper.
- Add red pepper flakes if you enjoy a bit of spice.
- Whisk or shake until fully emulsified and smooth.
- Taste and adjust: add more lemon for tang, honey for sweetness, or salt for depth.
3. Toss & Serve
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- Right before serving, pour about half of the dressing over the salad.
- Gently toss with salad tongs or clean hands, making sure everything is coated.
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- Add more dressing if needed.
- Let the salad sit for 5–10 minutes so the flavors can meld.
- Serve fresh, crisp, and cool.
