“My Way” Green Salad with Olives and Feta Cheese

Name: "My Way" Green Salad with Olives and Feta Cheese
Total time: 30 min
Ingredients: 1 head green leaf lettuce, stem removed, torn into bite-size pieces, 4 to 6 cups; 1 bunch loosely packed baby spinach leaves, torn into bite-size pieces, about 4 cups; 2 cups loosely packed arugula leaves, torn into bite-size pieces; 1 cup sweet baby tomatoes, cut in half; 1 baby cucumber, sliced in half lengthwise, seeded, and cut into bite-size pieces, about 1 cup; 2 to 3 very thin slices of red onion, cut into bite-size strips, about ¼ cup; 2 tablespoons chopped fresh basil; Lemon Balsamic Vinaigrette

The Garden & Saucier

"My Way" Green Salad with Olives and Feta Cheese

Print Recipe

The Strategy:

Now let’s make a simple salad that works well with this vinaigrette.

Serves: 4 | Total Time: 30 minutes till it’s ready

Ingredients

1 head green leaf lettuce, stem removed, torn into bite-size pieces, 4 to 6 cups
1 bunch loosely packed baby spinach leaves, torn into bite-size pieces, about 4 cups
2 cups loosely packed arugula leaves, torn into bite-size pieces
1 cup sweet baby tomatoes, cut in half
1 baby cucumber, sliced in half lengthwise, seeded, and cut into bite-size pieces, about 1 cup
2 to 3 very thin slices of red onion, cut into bite-size strips, about ¼ cup
2 tablespoons chopped fresh basil
Lemon Balsamic Vinaigrette

Overhead prep shot of fresh lettuces, baby tomatoes, cucumber, red onion, basil, Kalamata olives, and feta cheese

Instructions

Place the lettuce, spinach, and arugula into a bowl. Toss with tomatoes, cucumber, and red onion. Sprinkle basil into the mix.
Spoon dressing over the salad. You want to lightly dress the leaves to avoid a soggy salad.
Season with salt and pepper.

Thing to Note:

Don’t be afraid to substitute any of your favorite lettuces here. You will find that sturdier lettuces like iceberg and romaine can handle more dressing, while lighter leaves, like the ones in this salad, require only a couple of spoonfuls.

Extreme close-up action shot tossing vibrant salad greens, tomatoes, olives, and feta cheese with wooden tongs

The full recipe lives in the Vault

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The Heart of the Table

The beauty of a perfectly executed estate salad lies in its textural contrast and restraint. By blending the peppery bite of arugula with the tender sweetness of baby spinach, then introducing the sharp, briny kick of Kalamata olives and rich feta crumbles, you create a deeply complex flavor profile that requires only the lightest kiss of vinaigrette.

An elegant, formal dinner table setting featuring a crisp serving of Green Salad with olives and feta, with a dinner party in the background

Neighborly Grace

THE PRESENTATION: Serve this in a large, heavy wooden bowl, using oversized wooden tongs to gently toss the delicate greens at the table. Ensure the heavy olives and feta crumbles haven't all sunk to the bottom before plating for your guests.
THE POUR: A crisp, dry Mediterranean white wine, such as an Assyrtiko or a bright Vermentino. The wine must be sharp enough to cut through the rich, salty fat of the feta and olives.
THE VIBE: Fresh, vibrant, and effortlessly elegant. This salad sets a lively, welcoming tone for an al fresco luncheon or serves as a brilliant, palate-cleansing intermezzo during a heavy estate feast.

Chef’s Recommendations

The Pitcher for the Table: Weekend Sangria
The Flatbread Beside It: Caprese Flatbread with Balsamic Vinegar Reduction
The Pasta This Salad Opens: Lamb Ragu over Penne Rigate
The Bright Finish: Lemon Curd Parfaits

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

“My Way” Green Salad with Olives and Feta Cheese

"My Way" Green Salad with Olives and Feta Cheese

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps