I’ll be honest—salads were never my favorite. Unless smothered in dressing or served as a side I barely touched, I usually ignored them. But that all changed with one amazing, flavor-packed bowl. From the very first bite, I knew this was different. It was fresh, tangy, and absolutely delicious—so much so that I found myself going back for seconds before finishing my plate.
What makes this salad stand out is its perfect harmony of textures and tastes. It begins with a lively mix of greens: peppery arugula, tender spinach, or baby kale, all thoroughly washed and tossed. Then it’s topped with crunchy cucumber slices, diced red bell pepper, finely chopped red onion, and sweet cherry tomatoes. A sprinkle of crumbled feta adds a creamy, tangy touch, while toasted almonds or walnuts give a satisfying crunch. For a hint of sweetness, dried cranberries or cherries are the perfect addition.
But the true highlight is the dressing. It’s a simple, homemade combination of extra-virgin olive oil, freshly squeezed lemon juice, a splash of apple cider or red wine vinegar, a touch of honey or maple syrup, one finely grated garlic clove, and a pinch of salt, pepper, and red pepper flakes (for those who like a little heat). Light and zesty, it brings all the ingredients together without overpowering any of them.
