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Big Green Salad Recipe
Emily

Big Green Salad

This Big Green Salad is fresh, vibrant, and packed with flavors. Crisp greens, juicy tomatoes, crunchy cucumber, and tangy feta come together in a zesty lemon-olive oil dressing — perfect as a side dish or light main any day of the week.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper, to taste
  • 1/2 cup feta cheese, crumbled

Equipment

  • large salad bowl
  • Whisk for dressing
  • knife and cutting board for chopping vegetables

Method
 

  1. Toss greens, tomatoes, cucumber, and onion in a large bowl.
  2. Whisk together olive oil, lemon juice, salt, and pepper. Pour over salad.
  3. Top with crumbled feta cheese and serve immediately.

Notes

Add variety by tossing in avocado, chickpeas, or toasted nuts for extra texture and protein. Swap feta for goat cheese or leave it out for a dairy-free option. Best served immediately after dressing.