About this recipe

A crisp, refreshing iceberg lettuce salad that's as satisfying as it is simple. Crunchy wedges of iceberg are loaded with colorful toppings — cherry tomatoes, cucumber, red onion, and crumbled feta — then drizzled with a bright lemon-herb vinaigrette. This is the kind of salad that actually gets eaten: punchy, cold, and full of texture in every bite. Perfect as a side or a light lunch.

Instructions

1. 1

   In a small mixing bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, garlic minced, Dijon mustard, sea salt, and black pepper until fully emulsified. Taste and adjust seasoning — add more lemon juice for brightness or a pinch more sea salt if needed. Set aside.

2. 2

   Remove the outer leaves from the iceberg lettuce head and rinse under cold water. Pat dry thoroughly with paper towels — this is key for keeping the salad crisp. Cut the head into 8 wedges or roughly chop into large, bite-sized chunks and arrange on a large serving platter or in a wide bowl.

3. 3

   Scatter the halved cherry tomatoes, English cucumber half-moons, and thinly sliced red onion evenly over the lettuce. Sprinkle the crumbled feta cheese and chopped Italian flat-leaf parsley on top. If using, add the toasted sunflower seeds for extra crunch.

4. 4

   Drizzle the lemon herb vinaigrette generously over the salad just before serving. Toss lightly if serving family-style, or leave the wedges intact and drizzle for a more composed presentation. Serve immediately while the lettuce is cold and crisp.