Pin it There's something about a salad that doesn't feel like salad—the kind that tastes like summer even when it's grey outside. I discovered this version while standing in a kitchen in Barcelona, watching someone toss romaine with such casual confidence that I realized I'd been overthinking salads my whole life. The simplicity of it stuck with me: crisp lettuce, a squeeze of lemon, some crumbled feta, and suddenly you're not eating leaves, you're eating brightness.
I made this for a friend who'd been working late all week, and watching her face when she took the first bite reminded me that food doesn't need to be complicated to feel generous. She asked for the recipe immediately, before she'd even finished the bowl. That's when I knew it was the kind of thing worth keeping in your back pocket.
Ingredients
- Romaine lettuce: Use the inner leaves if you want extra tenderness, and chop it just before serving so it doesn't wilt or go limp.
- Cucumber: Slice it thin enough to actually taste in every bite, and if you want to avoid watery salad, pat the slices dry with a paper towel first.
- Sweet bell pepper: Red and yellow are sweeter than green, and that sweetness balances the sharp tang of the dressing beautifully.
- Feta cheese: Buy it in a block and crumble it yourself; pre-crumbled tends to clump and never distributes as evenly.
- Extra-virgin olive oil: Don't waste your best oil here; good oil makes a noticeable difference in something this simple.
- Fresh lemon juice: Bottled juice feels like a betrayal in a salad this minimal; squeeze it fresh and taste the difference.
- Dijon mustard: Just a whisper of it, but it adds an unexpected depth that keeps the dressing from tasting one-note.
- Honey: Optional, but it softens the acidity and makes the dressing rounder and more forgiving.
- Sea salt and black pepper: Finish with pepper fresh from the grinder; pre-ground tastes tired in comparison.
Instructions
- Make the dressing first:
- Whisk the olive oil, lemon juice, mustard, and honey together in a small bowl until it emulsifies into something silky and cohesive. Season it generously with salt and pepper, then taste it straight from the whisk to make sure it's bright enough before it meets the vegetables.
- Build the base:
- Chop and combine the lettuce, cucumber, and bell pepper in your largest bowl, keeping everything separate until you're ready to dress. The cool thing about waiting is that your vegetables stay crisp and don't start breaking down.
- Dress gently:
- Pour the dressing over everything and toss slowly with your hands or two spoons, making sure every leaf gets coated but nothing gets bruised. You're looking for an even shine, not a puddle at the bottom.
- Top and serve:
- Scatter the crumbled feta across the top right before serving, so it doesn't sink into the dressing and disappear. Eat it immediately while the lettuce still has that satisfying snap.
Pin it There's a moment in cooking when you realize that some of the best things come from knowing when not to over-complicate things. This salad taught me that.
Variations That Still Feel Right
The beauty of this salad is that it's flexible enough to bend with what you have on hand. Add a handful of fresh mint or parsley if herbs are calling to you, or toss in sliced avocado for creaminess and richness. Toasted walnuts or almonds bring a subtle crunch that makes it feel more substantial. If dairy isn't your thing, goat cheese has a different tang that's equally delicious, or you can skip the cheese entirely and let the vegetables shine. I've even added a handful of chickpeas when I wanted to turn it into something closer to a meal.
When to Make This
This is the salad you make when you have ten minutes and zero energy for fussing, but you still want something that feels intentional and fresh. It's equally at home alongside grilled chicken or fish, or standing alone as a light lunch on a warm afternoon. In summer, when tomatoes are actually good, I sometimes sneak in a handful of good cherry tomatoes, quartered. The freshness never gets old, no matter how many times you make it.
- Prep everything while the dressing comes together so assembly takes literal minutes.
- Keep your ingredients cold by storing them in the fridge until the last moment.
- If you're making this ahead for a picnic or gathering, pack the dressing separately and combine everything just before eating.
Pin it Some recipes teach you techniques; this one just reminds you that the simplest things, made with care, are often the best. Keep this in your rotation.
Recipe FAQs
- → What dressing is used for the Bella Hadid salad?
A zesty lemon dressing made from extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper provides bright, balanced flavors.
- → Can the feta be substituted?
Yes, goat cheese can be used, or it can be omitted entirely for a dairy-free option.
- → How should the vegetables be prepared?
Romaine lettuce should be chopped, cucumber thinly sliced, and bell peppers thinly sliced to ensure a crisp and fresh texture.
- → Are there any suggested additions for extra flavor?
Fresh herbs like parsley or mint, sliced avocado, or toasted nuts can be added for more complexity and texture.
- → Is this salad suitable for special diets?
It fits vegetarian and gluten-free diets, but note it contains dairy from feta cheese.