Everything is cut small: romaine, cherry tomatoes, cucumber, red onion and shredded carrot, with crumbled feta and roasted pepitas through the bowl.
The dressing is Greek yogurt with olive oil, lemon, parsley and Dijon, which coats without flooding the leaves. There is no salami, provolone or crouton here.
What Fills the Bowl
Roughly how the salad divides.
- Chopped romaine1 large heart
- Tomato, cucumber, onion and carrotAbout 2 1/2 cups combined
- Feta and pepitas1/2 cup and 1/3 cup
The yogurt dressing coats rather than pools.
How to Make It
Salad combined
Place the chopped romaine, tomatoes, cucumber, red onion, carrot, feta and pepitas in a large bowl.
Dressing whisked
Whisk the Greek yogurt, olive oil, lemon juice, parsley, Dijon, salt and pepper until creamy.
Tossed
Pour the dressing over the salad and toss until the vegetables are evenly coated.
Served
Serve immediately so the romaine and pepitas stay crisp.
Why This Recipe Works
- Chopping everything to a similar size means every forkful is mixed.
- Yogurt gives a creamy dressing that still tastes fresh.
- Pepitas add crunch in place of croutons.
- Dressing at the last moment keeps the romaine crisp.
Ingredient Notes
- Feta
- Half a cup, crumbled, the salty element.
- Pepitas
- A third of a cup, roasted, for crunch.
- Greek yogurt
- A third of a cup, the base of the dressing.
Success Tips
- Dice the cucumber and tomato small so they sit in the leaves.
- Whisk the dressing until it is smooth before it meets the salad.
- Toss and serve straight away.
Serving Ideas
Serve immediately in a wide bowl so the pepitas stay on top.
Storage and Reheating
Refrigerate
Store components separately up to 2 days; dress just before serving.
Frequently Asked Questions
Is there cured meat in it?
No, this one is meatless with feta and pepitas.
Can I prep ahead?
Keep the components and dressing separate for up to 2 days and toss before serving.
