Description
A fresh and colorful mix of greens, tomatoes, cucumbers, onions, olives, and feta, all brightened with a tangy Italian dressing.
Ingredients
- Mixed greens (arugula, baby spinach, romaine, or a mix) — about 6 cups
- Cherry tomatoes — 1 to 2 cups, halved
- Cucumber — 1 medium, sliced
- Red onion — 1 small, thinly sliced
- Olives — 1/2 to 3/4 cup, pitted and halved if large
- Feta cheese — 3/4 to 1 cup, crumbled
- Italian dressing — 3 to 4 tablespoons
- Salt and pepper — to taste
Instructions
- Rinse and spin-dry the mixed greens. Remove any wilted leaves.
- Halve the cherry tomatoes and add them to a large salad bowl.
- Slice the cucumber into rounds or half-moons and add to the bowl.
- Thinly slice the red onion and soak if desired.
- Toss in the olives.
- Crumble the feta over the top.
- Drizzle the Italian dressing and toss gently until evenly coated. Add more dressing if desired.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
Keep dressing separate until serving to maintain crispness. Refrigerate undressed salad for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian