Pin It There's something about a salad that catches you off guard with its simplicity. I was making lunch on a Tuesday when I realized I'd been overthinking it, reaching for heavy dressings and complicated techniques when what I really wanted was just the snap of fresh lettuce, the brightness of lemon, and nothing standing between me and actual flavor. This salad became my reset button, the one I make when I want to taste vegetables the way they're meant to taste.
I made this for a friend who was going through one of those weeks where nothing felt right, and watching her eat it slowly, actually tasting things again, reminded me that sometimes what people need isn't complicated care but just something clean and honest. She asked for the recipe, then made it three times that month.
Ingredients
- Romaine lettuce: Get it as fresh as you can find it, and chop it yourself rather than buying pre-chopped if you want that real crunch to last.
- Cucumber: Slice it thin so it catches the dressing and becomes tender without getting soggy.
- Sweet bell pepper: Red or yellow both work beautifully, and they add a natural sweetness that balances the salty feta.
- Feta cheese: Crumble it by hand just before serving so the pieces stay distinct and creamy.
- Extra-virgin olive oil: This is where your money matters—cheap oil makes a flat dressing.
- Fresh lemon juice: Squeeze it yourself; bottled juice tastes like regret.
- Dijon mustard: Just a touch, but it adds a subtle depth that makes people wonder what you did.
- Honey: Optional but worth the teaspoon—it rounds out the sharpness of the lemon.
- Sea salt and black pepper: Grind the pepper fresh; it makes a real difference in the taste.
Instructions
- Make the dressing first:
- Whisk together the oil, lemon juice, mustard, honey if you're using it, salt, and pepper in a small bowl. Taste it before you move on—this is your chance to adjust the balance.
- Build your salad:
- Toss the lettuce, cucumber, and pepper together in a large bowl, giving everything a gentle mix so nothing gets bruised.
- Dress it gently:
- Drizzle the dressing over the vegetables and toss with a light hand, making sure every piece gets coated but nothing gets smashed.
- Add the cheese:
- Sprinkle the feta on top just before serving, so it stays bright and distinct rather than melting into everything.
- Serve right away:
- The moment you finish tossing is when it's best—warm salad bowls from the cupboard help it stay nice.
Pin It The first time someone called this the Bella Hadid salad, I laughed because it seemed too simple to have a name, but then I realized that's exactly the point. It's the kind of salad that shows up in your life when you decide that good food doesn't have to be complicated to matter.
How to Pick Your Vegetables
The lettuce should feel crisp when you hold it, with no brown edges or soft spots. Cucumbers should be firm and smell slightly fresh, not watery or bitter. Peppers should have tight, glossy skin and feel heavy for their size. These things matter because a salad is only as good as its weakest ingredient, and there's nowhere to hide when everything is raw.
The Dressing Ratio That Works
I used to pour dressing on salad the way I poured coffee until I learned that balance is everything. The ratio here—two parts oil to one part acid—creates something that coats without drowning, and the mustard and honey work together to make it taste intentional rather than sharp. Once you understand this ratio, you can adjust it based on what you're dressing, but this version is the one I come back to every time.
Ways to Make It Your Own
This salad is a foundation, not a law. I've added fresh herbs like mint or parsley when they're in the garden, swapped feta for goat cheese when I wanted something creamier, and thrown in avocado slices on days when I needed more substance. You can add toasted nuts for crunch or skip the cheese entirely if that's what you need.
- Fresh herbs like parsley, mint, or dill change the entire mood of this salad without complicating the technique.
- A handful of toasted walnuts or almonds adds texture and makes it feel more like a complete meal.
- Leave it undressed if you're packing it for later and want it fresh when you eat.
Pin It This salad taught me that the best meals are often the ones that step out of the way and let you actually taste your food. Make it when you need something honest.
Recipe Q&A
- → What type of lettuce is best for this salad?
Romaine lettuce provides a crisp and sturdy base perfect for holding the dressing and mixing well with other vegetables.
- → Can the feta cheese be substituted?
Yes, goat cheese can be used as an alternative or omitted entirely for a dairy-free option without sacrificing flavor.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified for a balanced, zesty dressing.
- → Are there any suggestions to enhance this salad?
Adding fresh herbs like parsley or mint, or including sliced avocado or toasted nuts, provides extra freshness and texture.
- → Is it better to serve the salad immediately or can it be stored?
For maximum crunch and freshness, it’s recommended to serve the salad immediately after tossing with the dressing.