Ingredients
For the Salad
- 3 medium apples, cored and diced
- 2 cups mixed greens or chopped romaine lettuce
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup Kalamata olives, sliced
- ⅓ cup crumbled feta cheese
- ¼ cup walnuts or almonds, roughly chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
For the Dressing
- 3 tbsp extra-virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Prepare the apples: Core and dice the apples into bite-sized pieces. Toss them with 1 teaspoon of lemon juice to help prevent browning.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, oregano, garlic powder, salt, and black pepper until well combined.
- Combine the salad: Add the mixed greens, apples, cucumber, cherry tomatoes, red onion, Kalamata olives, feta, walnuts, parsley, and mint to a large salad bowl.
- Dress the salad: Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
- Serve: Serve immediately for the best texture. Add a little extra feta, fresh mint, or chopped walnuts on top if desired.
Tips
- Use Honeycrisp, Fuji, or Granny Smith apples for a nice balance of sweetness and crunch.
- Toast the walnuts for 3–5 minutes in a dry skillet for extra flavor.
- Add grilled chicken or chickpeas to make the salad a more filling meal.
- For a sweeter salad, add a small handful of dried cranberries or raisins.
