The key to enjoying this salad again and again is balance. Use moderate amounts of cheese and nuts, choose simple dressings made with olive oil and citrus, and assemble it fresh for the best texture. This isn’t a salad you eat because you “should”—it’s one you genuinely look forward to.

4 cups mixed greens (arugula, spinach, or spring mix)
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/2 red onion, finely sliced
1/2 cup crumbled feta cheese
1/4 cup toasted nuts (almonds, walnuts, or pine nuts)
1/4 cup fresh herbs (parsley, basil, or mint)

Optional add-ins:
Avocado slices, olives, grilled chicken, or chickpeas
Lemon Vinaigrette
3 tbsp extra-virgin olive oil
1½ tbsp fresh lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt & black pepper to taste