Dinner

Red and Green Salad with Feta and Balsamic Dressing Recipe

ByNaomi Fletcher December 4, 2025December 4, 2025

Introduction

This vibrant red and green salad is a fresh, colorful mix perfect for a light lunch or as a side dish. Packed with crisp vegetables and a tangy homemade dressing, it’s both simple and satisfying.

A fresh salad arranged on a white plate with layers starting from the bottom with mixed green leaves including spinach and lettuce, adding a leafy texture. On top, bright red tomato slices are layered evenly, interspersed with yellow tomato slices for color contrast. Thin rings of purple-red onion are scattered across the salad, adding a light, translucent layer with a slight sheen. Small pieces of cucumber, pale green with dark green edges, are placed around, adding a crisp and juicy texture. The entire salad is lightly sprinkled with coarse ground black pepper and herbs, giving a speckled look of seasoning. The plate sits on a white marbled surface with a soft, natural light shine, capturing the freshness of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed greens (such as spinach, arugula, or romaine)
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 cucumber, sliced
1/2 red onion, thinly sliced
1 avocado, diced (optional)
1/2 cup feta cheese or goat cheese, crumbled (optional)
1/4 cup olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper to taste

Instructions

Step 1: Rinse the mixed greens and chop into bite-sized pieces if needed. Halve the cherry tomatoes, dice the red bell pepper, slice the cucumber, and thinly slice the red onion. Dice the avocado if using.
Step 2: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until the dressing is well combined and emulsified. Adjust seasoning to taste.
Step 3: In a large salad bowl, combine the mixed greens, cherry tomatoes, red bell pepper, cucumber, red onion, and avocado if using. Sprinkle the crumbled feta or goat cheese on top if desired.
Step 4: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest taste.

Tips & Variations

Use balsamic vinegar instead of red wine vinegar for a sweeter dressing.
Substitute honey with maple syrup to keep the dressing vegan.
Add toasted nuts or seeds for extra crunch and nutrition.
Try different greens like kale or romaine for varied texture.
Omit cheese to make it completely vegan and still delicious.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within one day to keep ingredients fresh and crisp. Re-toss the salad with dressing before serving. Avoid storing salad with avocado dressed to prevent browning.

How to Serve

A colorful salad is arranged on a white plate with a rough texture, placed on a white marbled surface. The first layer is fresh green spinach leaves with visible veins, forming the base. On top are bright red and yellow tomato slices, thick and juicy with a glossy texture. There are thin cucumber slices with a pale green inside and darker green edges scattered around. Light purple-red onion rings with a translucent look are layered across the salad. Small dark green basil leaves are mixed throughout, all coated lightly with a shiny dressing and black pepper specks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can chop the vegetables and prepare the dressing in advance, but it’s best to keep them separate and toss everything just before serving to maintain freshness and texture.

What can I substitute for feta cheese?

You can use goat cheese for a similar tangy flavor or omit cheese entirely for a dairy-free version. Nutritional yeast or vegan cheese alternatives also work well.