Bella Hadid Feta Salad (Print View)

Crisp lettuce, sweet peppers, cucumber and creamy feta tossed in zesty lemon dressing for a fresh taste.

# Components:

→ Vegetables

01 - 4 cups chopped Romaine lettuce
02 - 1 cup thinly sliced cucumber
03 - 1 cup thinly sliced sweet bell pepper (red or yellow)

→ Cheese

04 - 1/2 cup crumbled feta cheese

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon fresh lemon juice
07 - 1/2 teaspoon Dijon mustard
08 - 1/2 teaspoon honey (optional)
09 - 1/4 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

# Preparation Steps:

01 - Whisk olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper in a small bowl until combined.
02 - In a large bowl, mix chopped Romaine lettuce, sliced cucumber, and bell pepper.
03 - Drizzle the dressing over the vegetable mixture and toss gently to achieve even coating.
04 - Sprinkle crumbled feta cheese evenly over the salad.
05 - Serve immediately to preserve crisp texture and freshness.

# Expert Advice:

01 -
  • It comes together in ten minutes flat, which means lunch happens before you've even thought about being hungry.
  • The crunch stays crisp, the feta stays creamy, and the dressing tastes bright without needing any fancy ingredients.
  • It's the kind of salad that works as a light meal on its own or sits perfectly next to absolutely anything else on your plate.
02 -
  • Lettuce releases water the moment it meets salt and acid, so dress this salad literally minutes before you eat it or you'll end up with a soggy disappointment in a bowl.
  • The feta's saltiness is a feature, not a bug—don't oversalt the dressing trying to taste it without the cheese already on board.
03 -
  • If your lemon feels hard and waxy, warm it on the counter or roll it under your palm for a minute—it'll juice easier and give you more liquid.
  • Slice your pepper and cucumber with a sharp knife and patience; a dull blade crushes instead of cuts, and bruised vegetables weep water.
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