Bella Hadid Salad Feta (Printable view)

Crunchy lettuce, sweet peppers, cucumber, and creamy feta blend with zesty lemon dressing for a fresh lunch.

# What You Need:

→ Vegetables

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

→ Cheese

04 - ½ cup crumbled feta cheese

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon fresh lemon juice
07 - ½ teaspoon Dijon mustard
08 - ½ teaspoon honey (optional)
09 - ¼ teaspoon sea salt
10 - ¼ teaspoon freshly ground black pepper

# How To Make:

01 - Whisk together olive oil, fresh lemon juice, Dijon mustard, honey if using, sea salt, and freshly ground black pepper in a small bowl until emulsified.
02 - Place chopped Romaine lettuce, thinly sliced cucumber, and sweet bell pepper into a large salad bowl and toss lightly to blend.
03 - Drizzle the prepared dressing evenly over the vegetables and toss gently to coat all ingredients.
04 - Sprinkle crumbled feta uniformly on top of the dressed salad.
05 - Transfer the salad to serving plates or bowls and serve at once to preserve freshness and crunch.

# Expert Advice:

01 -
  • Ready in 10 minutes flat, no stove required, just pure vegetable-forward eating.
  • The lemon dressing is so simple you'll actually make it instead of reaching for a bottled version.
  • Feta brings this creamy, salty element that makes every bite feel intentional and satisfying.
02 -
  • Once dressed, this salad waits for no one, eat it within minutes or the lettuce starts to soften and lose its personality.
  • The acid in the lemon dressing actually helps the feta flavor come forward, so don't skip it even if you're tempted by milder options.
03 -
  • Wash your lettuce at least an hour before making the salad and spin it completely dry, any water left behind dilutes the dressing.
  • If your lemon is room temperature, roll it gently on the counter with the heel of your hand before cutting to release more juice.
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