Bella Hadid Fresh Salad (Printable)

Crisp lettuce, sweet peppers, cucumber, and creamy feta with a tangy lemon dressing for a vibrant meal.

# 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 - 1/2 cup feta cheese, crumbled

→ 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

# Directions:

01 - Whisk together olive oil, lemon juice, Dijon mustard, honey if using, salt, and pepper in a small bowl until emulsified.
02 - Place chopped lettuce, sliced cucumber, and bell pepper in a large salad bowl.
03 - Drizzle prepared dressing over vegetables and toss gently to coat evenly.
04 - Sprinkle crumbled feta cheese on top of the salad.
05 - Serve immediately to maintain maximum freshness and crunch.

# Expert tips:

01 -
  • It comes together in the time it takes to have a conversation, no cooking required, just knife work and mixing.
  • The textures stay vibrant and snappy because you're eating it fresh, and there's something deeply satisfying about that immediate crunch.
  • Feta does this quiet magic where it transforms simple vegetables into something that feels intentional and special.
02 -
  • Don't dress this until you're ready to eat it, or you'll end up with wilted lettuce and regret instead of crunch.
  • The dressing amounts are just a suggestion—taste as you go, because acidity and salt are personal, and your lemon might be juicier than mine was.
03 -
  • Taste the dressing before it goes on the salad—you're the only one who knows how acidic you like things, so adjust the lemon and salt until it makes your mouth happy.
  • Cold plates make a difference if you're cooking for someone else, because warm plates are the enemy of fresh salads and they're such an easy detail to get right.
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