Salad: United States – Mixed Greens with Lemon-Herb Vinaigrette and Pickled Peppers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 cups (150 g) mixed salad greens, loosely packed
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium (8 oz (225 g)) English cucumber, sliced into half-moons
- 1/4 small (1 oz (30 g)) red onion, thinly sliced
- 8 pepperoncini peppers, approx. 4 oz (115 g), drained and sliced
- 2 tbsp (30 ml) pepperoncini brine, reserved from jar (optional, for dressing)
- 4 oz (115 g) crumbled feta cheese
- 1/3 cup (35 g) toasted walnut halves
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1 small clove garlic, minced
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (4 g) fresh chives, finely chopped
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste

Show original ingredient measurements

- 6 cups (150 g) mixed salad greens, loosely packed
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium (8 oz / 225 g) English cucumber, sliced into half-moons
- 1/4 small (1 oz / 30 g) red onion, thinly sliced
- 8 pepperoncini peppers, approx. 4 oz (115 g), drained and sliced
- 2 tbsp (30 ml) pepperoncini brine, reserved from jar (optional, for dressing)
- 4 oz (115 g) crumbled feta cheese
- 1/3 cup (35 g) toasted walnut halves
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1 small clove garlic, minced
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (4 g) fresh chives, finely chopped
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste

Instructions

1. If walnuts are not toasted, heat a small dry skillet over medium heat. Add walnuts and toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.
2. In a small bowl or jar combine lemon juice, Dijon mustard, honey, minced garlic, chopped parsley, chives, thyme, and reserved pepperoncini brine if using. Whisk or shake to combine.
3. Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Season with kosher salt and black pepper; taste and adjust acidity or salt as needed.
4. In a large bowl add mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Add sliced pepperoncini and about two-thirds of the crumbled feta.
5. Drizzle about half the vinaigrette over the salad and toss gently to coat; add more dressing as desired to taste.
6. Transfer salad to a serving bowl or platter. Scatter toasted walnuts and remaining feta over the top. Finish with a light grind of black pepper and serve immediately alongside the roast.